Parmesan Panko Fish and Chips
This parmesan panko fish and chips recipe is a healthier version of fish and chips you can enjoy all summer long, made with cod and served alongside a tartar sauce-inspired lemon herb aioli.
Equipment
Ingredients
Homemade Seasoned Fries
- 2 small russet potatoes
- 1 tsp garlic powder
- ¾ tsp coarse sea salt
- ½ tsp black pepper
- ¼ tsp dried basil
- ¼ tsp dried oregano
- Olive oil for drizzling
Lemon Herb Aioli
- ½ cup light mayo
- ½ to 1 lemon juiced
- 2 tsp dried parsley
- ½ tsp roasted garlic powder
- ⅛ tsp ground sage
- ⅛ tsp dill weed
- ¼ tsp salt
Parmesan Panko Crusted Fish
- 1 lb cod fillets
- ⅓ cup flour
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
Instructions
Lemon Herb Aioli
- Add mayo to a small bowl, then add lemon juice and seasonings.* Whisk until well-combined and the consistency is creamy and pourable, but not too thin.
- Refrigerate until ready to serve.
Homemade Seasoned Fries
- Preheat oven to 400 degrees F and line a large baking sheet with aluminum foil. Lightly grease with cooking spray and set aside.
- Wash and dry the potatoes (leaving the skins on) and slice into long strips, no more than a half-inch thick in both directions. Transfer the potatoes to the prepared sheet pan, spreading them out in a single layer.
- In a small bowl, combine garlic powder, sea salt, black pepper, basil, and oregano. Set aside.
- Lightly drizzle the potatoes with olive oil*, then sprinkle them evenly with the seasoning.
- Bake until fries are crisped, about 30 to 35 minutes.
Parmesan Panko Crusted Fish
- Line a large baking sheet with parchment paper and lightly grease with cooking spray. Set aside.
- Pat fish dry with paper towels and place on a cutting board. Slice the fish into 6 strips, about 1-1/2 inches wide by 3/4 inches thick. Pat dry again and set aside.
- Prepare your coating. Add flour to a bowl and set aside. In a separate bowl, whisk together eggs and water until combined. Then, in a shallow dish, combine panko breadcrumbs with grated parmesan, salt, and black pepper.
- Working one at a time, fully coat each piece of fish in flour, then egg wash, then breadcrumbs. Then lay fish flat on the prepared baking sheet.
- Lightly grease the tops of the fish with cooking spray, then bake at 400 degrees F until cooked through (internal temp of 145 degrees F), about 10 minutes.
- Serve immediately with homemade seasoned fries, lemon herb aioli, and a lemon wedge.
Notes
Lemon herb aioli: Lemons can vary in size and juiciness, so we recommend starting with the juice from half a lemon. Then you can add more as needed to achieve the proper consistency for the aioli.
Seasoned fries: Make sure to use a regular olive oil that has a high smoke point, instead of extra-virgin. This will keep your fries from burning while cooking at a high temperature.
Parmesan panko crusted fish: Once the fries are in the oven, you can start preparing the fish. By the time it's ready to go in the oven, you should be able to pop it in with the fries and have everything finish cooking at the same time!
Nutrition
Calories: 791kcal | Carbohydrates: 80g | Protein: 61g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 2851mg | Potassium: 1923mg | Fiber: 6g | Sugar: 6g | Vitamin A: 529IU | Vitamin C: 26mg | Calcium: 281mg | Iron: 6mg