The following recipe is a loose twist on a classic comfort food: fish and chips. Here, Alaska cod fillets are lightly breaded (not battered!) and baked in the oven. - Joy Cho
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
For the herb-breaded Alaska cod
- 1 ½ cups panko breadcrumbs, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 4 (4 to 5 ounces each) Alaska cod fillets (fresh strongly preferred, or thawed from frozen)
- 1/2 cup yellow cornmeal (or all-purpose flour)
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
For the sweet potato wedges
- 2 large sweet potatoes (about 2 pounds total), peeled and sliced into 2 to 2 ½-inch wedges about 1-inch thick
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the creamy paprika dip
- 1 cup full-fat mayonnaise
- 1 1/2 teaspoons smoked paprika
- 3/4 teaspoon honey
- 1/2 teaspoon soy sauce
- 1/2 teaspoon Sriracha
- 1/4 teaspoon apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
Step 1 Prepare and bake
- Heat the oven to 425°F. Line a half-sheet pan with aluminum foil and set an oven-safe wire rack on top. In a large nonstick pan over medium-high heat, toast the panko breadcrumbs with 2 tablespoons of olive oil until the crumbs turn golden brown, about 10 minutes. Pour the panko into a large shallow bowl and set aside to cool for a few minutes.
- In a large bowl, toss the sweet potato wedges with the olive oil, salt, and pepper. Spread the sweet potatoes on the wire rack making sure to lay the wedges flat, then place the sheet pan in the oven and cook for 20 minutes.
- While the sweet potatoes are baking, prepare the fish. Add the chopped herbs, ¼ teaspoon salt, and several cranks of freshly ground black pepper to the bowl of browned panko and mix to combine. Pour the cornmeal into a second shallow dish. Crack the eggs into a third shallow dish and whisk with a fork until well combined.
- Lay the fillets on a large plate lined with parchment (if they’re wet, pat the fillets dry with a paper towel). Generously season both sides with salt and pepper. Working with one fillet at a time, lightly coat the fish in the cornmeal, followed by the egg mixture, then thoroughly dredge in the herbed panko breadcrumbs, making sure each fillet is fully coated.
- Once the sweet potatoes have cooked for 20 minutes, remove from the oven and give them a toss with a wooden spoon or spatula, then push them to one side of the pan to make room for the fish. Carefully transfer the breaded fillets to the rack on the pan and return to the oven. Cook for 10 to 12 minutes.
Step 2 Prepare sauce and serve
- While the fish and sweet potatoes cook, make the dipping sauce. In a small bowl, add the mayo, paprika, honey, soy sauce, Sriracha, vinegar, a few pinches of salt, and several cranks of black pepper and mix to combine. Taste and adjust the seasoning, if needed.
- After 10 to 12 minutes have passed, remove the baking sheet from the oven and check for doneness: the sweet potatoes should be soft enough to pierce and the Alaska cod should flake when poked with a fork. To finish, return the pan to the oven and broil on high for 1 to 2 minutes, until the sweet potatoes are lightly charred and the tops of the fish are golden brown. Sprinkle the fish with fresh parsley and/or dill and serve with the creamy paprika dip on the side.