Crunchy Baked Fish and Chips
Note: From “How to Feed a Family,” by Laura Keogh and Ceri Marsh.
• 4 medium Yukon Gold potatoes, scrubbed and cut into wedges
• 2 tbsp. vegetable oil
• 4 small fillets of cod or halibut
• 1 egg
•1 tbsp. milk
• 1 c. panko breadcrumbs (or traditional dried breadcrumbs)
• 2 tbsp. finely chopped fresh parsley or dill (or about half the amount if dried)
• 1/2 c. Greek yogurt
• 3 tbsp. fresh lemon juice
• 2 tbsp. finely diced cornichons
• 1 tbsp. chopped fresh dill
• 1 tsp. Dijon mustard
Preheat oven to 450 degrees. Place a baking sheet in the oven.
In a large bowl, toss potato wedges in vegetable oil until lightly but completed coated.
Use an oven mitt to take hot baking sheet out of the oven and spread potatoes evenly across it. Pop sheet back in the oven. Bake wedges for 20 minutes, then use a spatula or fork to turn them over. Bake for another 10 minutes.
Rinse fish under cold, running water and pat dry.
Whisk egg with milk and place in shallow bowl. Toss breadcrumbs with parsley or dill and spread out on a plate. Have a clean plate at the ready.
Dip each piece of fish into egg mixture and then dredge in breadcrumbs. You may have to press the breadcrumbs into the fish a bit. Put the fish on the clean plate while you finish the rest.
Take baking sheet out of oven and push potatoes to the edges. Place fish in the middle and put it all back in the oven for 10 minutes. Break into the middle of a piece of fish to check for doneness.
While fish is cooking, make tartar sauce: Stir together yogurt, lemon juice, cornichons, dill and mustard in a small bowl and serve a dollop with each plate of fish and chips.