My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York
Oven-Fried Fish & Chips Recipe photo by Taste of Home
2 tablespoons dill pickle relish or chopped dill pickle
2 teaspoons grated lemon zest
FISH AND POTATOES:
1-1/2 pounds baking potatoes (about 3 medium)
2 teaspoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
1/2 cup panko bread crumbs
1/4 cup seasoned bread crumbs
4 cod fillets (4 ounces each)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Malt vinegar, optional
For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.