Fish and chips al forno

Ingredienti

• 2 cuppanko breadcrumbsAmount2 cupIngredientpanko breadcrumbs
• 4medium russet potatoesAmount4Ingredientmedium russet potatoes, scrubbed, cut into 1/4-inch wedges, and dried, scrubbed, cut into 1/4-inch wedges, and dried
• 1/4 cupcanola oilAmount1/4 cupIngredientcanola oil
• 1 tspsaltAmount1 tspIngredientsalt, divided, divided
• 1 tsppaprikaAmount1 tspIngredientpaprika, divided, divided
• 1/2 tsppepper, divided
• 2eggsAmount2Ingredienteggs, beaten, beaten
• 1/2 cupflourAmount1/2 cupIngredientflour
• 1 1/2 lbskinless, boneless haddock or codAmount1 1/2 lbIngredientskinless, boneless haddock or cod fillets, patted dry, cut in 4-ounce fillets fillets, patted dry, cut in 4-ounce fillets
• 1 tspseafood seasoning, such as Old Bay®
• 1/2 cupmayoAmount1/2 cupIngredientmayo
• 2 tbspsweet relishAmount2 tbspIngredientsweet relish
• 1/4 tsponion powderAmount1/4 tspIngredientonion powder
• 1/4 tspdried dillAmount1/4 tspIngredientdried dill
• 1 tsplemon juiceAmount1 tspIngredientlemon juice
• SaltAmount1 tspIngredientsalt, divided, to taste

Preparazione

1. 1

   Preheat the oven to 425 degrees F. On a baking sheet, spread the breadcrumbs in a thin layer, and toast in the oven until golden brown, about 4-6 minutes. Remove from the oven and set aside to cool.

2. 2

   Meanwhile, in a small bowl, stir together the mayo, relish, onion powderAmount1/4 tspIngredientonion powder, dill, lemon juice, and salt. Refrigerate until ready to serve.

3. 3

   Add the potato wedges to another baking sheet. Drizzle with the oil, and sprinkle evenly with ½ teaspoon salt, ½ teaspoon paprikaAmount1 tspIngredientpaprika, divided, and ¼ teaspoon pepper, tossing well to coat. Bake on the lower rack for 30 minutes, flipping halfway through.

4. 4

   Meanwhile, place the toasted panko in a shallow bowl. In another shallow bowl, beat the eggs. In a large resealable bag, combine the flour, remaining salt, and pepper. Season the fish with the remaining paprikaAmount1 tspIngredientpaprika, divided and seafood seasoning.

5. 5

   Working with two fillets a time, add the fish to the flourAmount1/2 cupIngredientflour bag, closing and shaking to fully coat. Remove the fish from the bag, shaking off the excess flour. Dip each filet into the egg on both sides, then place into the breadcrumb mixture, pressing gently to make sure they stick. Gently shake off any excess crumbs, and place on a parchment-lined baking sheet.

6. 6

   Cook on the upper rack for 15 minutes. Serve fish with homemade chips and sauce.