Oven Fish & Chips with Peas & Tartar Sauce

• 50 min total
• 25 min hands-on
• Serves 4
• 810 kcal
• 46 g protein

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Ingredients

• 2 lb russet potatoes, scrubbed, cut into ½-inch-thick chips
• 4 tbsp vegetable oil
• 1½ cups panko breadcrumbs
• 1 tsp smoked paprika
• ⅓ cup all-purpose flour
• 2 eggs
• 4 cod fillets (6 oz each)
• ⅓ cup mayonnaise
• 1 tbsp capers, drained and chopped
• 1 lemon
• 2 cups frozen peas
• 1 tbsp butter
• salt
• black pepper

Method

1. Heat the oven to 450°F (230°C) with racks in the upper and lower thirds. Toss the potatoes with 2 tbsp of the oil and ¾ tsp salt on a large rimmed baking sheet and spread them out in a single layer. Bake on the lower rack for 20 minutes.
2. Meanwhile, line a second baking sheet with parchment. In a shallow dish, toss the panko with the remaining 2 tbsp oil, the paprika and ½ tsp salt. Put the flour in a second dish and beat the eggs in a third.
3. Pat the cod dry and season lightly with salt and pepper. Coat each piece in flour, shaking off the excess, dip in the egg, then press firmly into the crumbs on all sides. Lay on the parchment.
4. Flip the chips. Put the fish on the upper rack and bake both 12–15 minutes, until the crumbs are golden, the fish flakes easily in the thickest part (145°F / 63°C), and the chips are crisp.
5. While they bake, make the tartar sauce: stir the mayonnaise, capers, the zest of the lemon, 1 tbsp of its juice and a pinch of pepper. Cut the rest of the lemon into wedges.
6. Put the peas in a small saucepan with 2 tbsp water, cover and cook over medium heat until hot, 3–4 minutes. Drain, then stir in the butter and a pinch of salt. Mash them roughly with a fork if your family likes mushy peas.
7. Serve the fish and chips with the peas, tartar sauce and lemon wedges.

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