Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into 1/2-inch thick wedges
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) cod fillets, skinless and boneless, cut into 4 equal portions
  • 1/2 cup (60g) all-purpose flour
  • 1 large egg, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (25g) grated parmesan cheese
  • 1 teaspoon dried parsley (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 425°F (220°C/Gas Mark 7). Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper.
  2. Bake the potatoes for 20 minutes, then flip and bake for another 15 minutes, or until golden brown and tender.
  3. While the potatoes are baking, prepare the fish. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs, parmesan cheese, parsley, onion powder, salt, and pepper.
  4. Dredge each cod fillet in the flour, shaking off excess. Dip in the beaten egg, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
  5. Place the breaded fish fillets on a separate baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the fish is cooked through and the breadcrumbs are golden brown and crispy. The fish should flake easily with a fork.
  6. Serve the baked fish and chips immediately with lemon wedges, tartar sauce, or malt vinegar (optional).