This version of breaded cod avoids frying while retaining a crispy and golden texture. Panko breadcrumbs, lightly oiled, allow for a beautiful crust whether baked or air-fried. Homemade chips complete the dish with a crunchy and comforting touch.

Ingredients

Cod fillets, skinless and boneless
All-purpose flour
2 eggs
Milk
Panko breadcrumbs
Vegetable oil or light olive oil
Paprika
Garlic powder
Salt
Black pepper
Spray oil, as needed
Lemon quarters, for serving
4 large potatoes
Vegetable oil or light olive oil
Salt
Paprika
Black pepper
Mayonnaise
Finely chopped cornichons
Lemon juice
Dijon mustard
Fresh parsley, finely chopped
Black pepper, to taste

Instructions

Wash the potatoes, then slice them very thinly with a mandoline or knife. Place them in a bowl of cold water for 10 minutes to remove excess starch.
Drain the potato slices and pat them dry with a clean cloth. Mix the oil, salt, paprika, and pepper, then mix with the potatoes
For oven cooking, spread the potato slices on a baking sheet lined with parchment paper, without overlapping them too much. Cook at 400 °F for 20 to 30 minutes, flipping halfway through, until they are golden and crispy.
For air fryer cooking, place the potato slices in the basket in a light layer. Cook at 350 °F for 12 to 18 minutes, shaking the basket a few times, until the chips are crispy.
Pat the cod fillets dry with paper towels. Cut the fillets into equal-sized pieces if necessary.
Prepare three bowls: one with flour, one with beaten eggs and milk, then one with panko breadcrumbs, paprika, garlic powder, salt, and pepper.
Dip each piece of cod in the flour, then in the egg mixture, then in the panko breadcrumb mixture, pressing gently to ensure the coating adheres well.
For oven cooking, place the cod pieces on a baking sheet lined with parchment paper or on a grill placed on a baking sheet. Lightly spray with oil. Cook at 450 °F for 12 to 16 minutes, flipping halfway through, until the coating is golden and the fish flakes easily with a fork.
For air fryer cooking, place the cod pieces in the basket without overlapping them. Lightly spray with oil. Cook at 400 °F for 8 to 12 minutes, flipping halfway through, until the coating is crispy and the fish is cooked through.
In a small bowl, mix together the mayonnaise, cornichons, lemon juice, Dijon mustard, parsley, and pepper to prepare the sauce.
Serve the breaded cod with homemade chips, quick sauce, and lemon wedges.
Note: To get a crunchier coating without frying, mix panko breadcrumbs with a little oil before coating the fish. Avoid overlapping cod pieces and chips during cooking to preserve a crispy texture.

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Fish & Chips with homemade fries

Name: Fish & Chips with homemade fries
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 portions
Ingredients: 600 g Cod fillets, skinless and boneless; 125 ml All-purpose flour; 2 eggs; 30 ml Milk; 250 ml Panko breadcrumbs; 15 ml Vegetable oil or light olive oil; 5 ml Paprika; 2 ml Garlic powder; 2 ml Salt; 1 ml Black pepper; Spray oil, as needed; Lemon quarters, for serving; 4 large potatoes; 30 ml Vegetable oil or light olive oil; 5 ml Salt; 2 ml Paprika; 1 ml Black pepper; 125 ml Mayonnaise; 15 ml Finely chopped cornichons; 10 ml Lemon juice; 5 ml Dijon mustard; 5 ml Fresh parsley, finely chopped; Black pepper, to taste

By Cookenzie

Main course

Time

Total 47 min

Servings

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For breaded cod

Prep: 25 min · Cook: 12 min

Ingredients

600 g Cod fillets, skinless and boneless
125 ml All-purpose flour
2 eggs
30 ml Milk
250 ml Panko breadcrumbs
15 ml Vegetable oil or light olive oil
5 ml Paprika
2 ml Garlic powder
2 ml Salt
1 ml Black pepper
Spray oil, as needed
Lemon wedges, for serving

For homemade potato chips

Ingredients

4 large potatoes
30 ml vegetable oil or light olive oil
5 ml salt
2 ml paprika
1 ml black pepper

For the quick sauce

Ingredients

125 ml Mayonnaise
15 ml Finely chopped cornichons
10 ml Lemon juice
5 ml Dijon mustard
5 ml Freshly chopped parsley
Black pepper, to taste

Preparation

Steps

Wash the potatoes, then slice them very thinly with a mandoline or knife. Place them in a bowl of cold water for 10 minutes to remove excess starch.
Drain the potato slices and pat them dry with a clean cloth. Mix the oil, salt, paprika, and pepper, then mix with the potatoes
For oven cooking, spread the potato slices on a baking sheet lined with parchment paper, without overlapping them too much. Cook at 400 °F for 20 to 30 minutes, flipping halfway through, until they are golden and crispy.
For air fryer cooking, place the potato slices in the basket in a light layer. Cook at 350 °F for 12 to 18 minutes, shaking the basket a few times, until the chips are crispy.
Pat the cod fillets dry with paper towels. Cut the fillets into equal-sized pieces if necessary.
Prepare three bowls: one with flour, one with beaten eggs and milk, then one with panko breadcrumbs, paprika, garlic powder, salt, and pepper.
Dip each piece of cod in the flour, then in the egg mixture, then in the panko breadcrumb mixture, pressing gently to ensure the coating adheres well.
For oven cooking, place the cod pieces on a baking sheet lined with parchment paper or on a grill placed on a baking sheet. Lightly spray with oil. Cook at 450 °F for 12 to 16 minutes, flipping halfway through, until the coating is golden and the fish flakes easily with a fork.
For air fryer cooking, place the cod pieces in the basket without overlapping them. Lightly spray with oil. Cook at 400 °F for 8 to 12 minutes, flipping halfway through, until the coating is crispy and the fish is cooked through.
In a small bowl, mix together the mayonnaise, cornichons, lemon juice, Dijon mustard, parsley, and pepper to prepare the sauce.
Serve the breaded cod with homemade chips, quick sauce, and lemon wedges.

Preheat the oven to 180°C for about 10 minutes.

Note: To get a crunchier coating without frying, mix panko breadcrumbs with a little oil before coating the fish. Avoid overlapping cod pieces and chips during cooking to preserve a crispy texture.

PDF

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Fish & Chips with homemade fries

By Cookenzie

Main course

Time

Total 47 min

Servings

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For breaded cod

Prep: 25 min · Cook: 12 min

Ingredients

600 g Cod fillets, skinless and boneless
125 ml All-purpose flour
2 eggs
30 ml Milk
250 ml Panko breadcrumbs
15 ml Vegetable oil or light olive oil
5 ml Paprika
2 ml Garlic powder
2 ml Salt
1 ml Black pepper
Spray oil, as needed
Lemon wedges, for serving

For homemade potato chips

Ingredients

4 large potatoes
30 ml vegetable oil or light olive oil
5 ml salt
2 ml paprika
1 ml black pepper

For the quick sauce

Ingredients

125 ml Mayonnaise
15 ml Finely chopped cornichons
10 ml Lemon juice
5 ml Dijon mustard
5 ml Freshly chopped parsley
Black pepper, to taste

Preparation

Steps

Wash the potatoes, then slice them very thinly with a mandoline or knife. Place them in a bowl of cold water for 10 minutes to remove excess starch.
Drain the potato slices and pat them dry with a clean cloth. Mix the oil, salt, paprika, and pepper, then mix with the potatoes
For oven cooking, spread the potato slices on a baking sheet lined with parchment paper, without overlapping them too much. Cook at 400 °F for 20 to 30 minutes, flipping halfway through, until they are golden and crispy.
For air fryer cooking, place the potato slices in the basket in a light layer. Cook at 350 °F for 12 to 18 minutes, shaking the basket a few times, until the chips are crispy.
Pat the cod fillets dry with paper towels. Cut the fillets into equal-sized pieces if necessary.
Prepare three bowls: one with flour, one with beaten eggs and milk, then one with panko breadcrumbs, paprika, garlic powder, salt, and pepper.
Dip each piece of cod in the flour, then in the egg mixture, then in the panko breadcrumb mixture, pressing gently to ensure the coating adheres well.
For oven cooking, place the cod pieces on a baking sheet lined with parchment paper or on a grill placed on a baking sheet. Lightly spray with oil. Cook at 450 °F for 12 to 16 minutes, flipping halfway through, until the coating is golden and the fish flakes easily with a fork.
For air fryer cooking, place the cod pieces in the basket without overlapping them. Lightly spray with oil. Cook at 400 °F for 8 to 12 minutes, flipping halfway through, until the coating is crispy and the fish is cooked through.
In a small bowl, mix together the mayonnaise, cornichons, lemon juice, Dijon mustard, parsley, and pepper to prepare the sauce.
Serve the breaded cod with homemade chips, quick sauce, and lemon wedges.

Preheat the oven to 180°C for about 10 minutes.

Note: To get a crunchier coating without frying, mix panko breadcrumbs with a little oil before coating the fish. Avoid overlapping cod pieces and chips during cooking to preserve a crispy texture.

PDF

Ingredients

Instructions

Fish & Chips with homemade fries

Allergens or preferences detected

Nutrition / serving

670

37 g

41 g

39 g

For breaded cod

Ingredients

For homemade potato chips

Ingredients

For the quick sauce

Ingredients

Preparation

Steps

Preheat the oven to 180°C for about 10 minutes.

Fish & Chips with homemade fries

Allergens or preferences detected

Nutrition / serving

670

37 g

41 g

39 g

For breaded cod

Ingredients

For homemade potato chips

Ingredients

For the quick sauce

Ingredients

Preparation

Steps

Preheat the oven to 180°C for about 10 minutes.