The Atlanta Journal-Constitution
SHEET PAN FISH ‘N’ CHIPS MADE WITH PANKO
2 large russet potatoes, skin on, washed and dried, cut into 1/4-inch-thick sticks
2 teaspoons olive oil
1/4 teaspoon salt, divided
1/2 teaspoon ground black pepper,
divided
1/2 cup all-purpose flour
1 large egg plus 2 egg whites
1 teaspoon fresh lemon juice, malt
vinegar or Dijon mustard
1 3/4 cups plain panko breadcrumbs
1 1/2 - 1 3/4 pounds cod fish fillets, cut into
1-inch-wide nuggets
Arrange the oven racks in the top and bottom third of the oven.
Line 2 rimmed baking sheets with aluminum foil. Place 1 on the lower oven rack and heat the oven to 450 degrees.
Toss the cut potatoes with olive oil, 1/8 teaspoon salt and ¼ teaspoon pepper. Arrange the potatoes in a single layer on the hot baking sheet. Return the pan to the lower oven rack and cook for 15 minutes. Stir the potatoes and cook 10-15 minutes more, until the potatoes are tender and golden. Set aside.
Set up a dredging station. Seal the flour and remaining salt and pepper in a gallonsized zip-close bag and shake well. Whisk the eggs with the lemon juice, vinegar or mustard together in a bowl. Brown the panko breadcrumbs in a dry skillet over medium heat until they darken, stirring constantly, approximately 2 ½ minutes.
Pour the breadcrumbs into a second bowl.
Place the fish nuggets in the flour mixture and shake gently until the fish is completely coated. Dip each piece of fish into the egg mixture, and then into the panko. Place the nuggets on the second prepared baking sheet and repeat.
Bake the fish on the upper oven rack. Cook for 10-13 minutes until the fish reaches an internal temperature of 145 degrees. Serve hot with the potatoes, with a lemon wedge and malt vinegar on the side. Serves 4.
Per serving: 370 calories (percent of calories from fat, 14), 40 grams protein, 38 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 126 milligrams cholesterol, 347 milligrams sodium.