Sheet Pan Fish And Chips
Sheet Pan Fish And Chips
You can enjoy an easy fish fry without the trouble of frying in a pan. With this recipe, you can use a baking sheet to cook both fish and chips.Recipe courtesy of McCormick
Prep Time
15
minutes
Cook Time
40
minutes
Servings
4
Total time: 55 minutes
Ingredients
- 1/4 cup buttermilk
- 5 teaspoon old bay seasoning, divided
- 1 pound cod fillets, cut into 4x2-inch pieces
- 2 large russet potatoes, cut into wedges (aboout 1 1/2 pounds)
- 1 tablespoon oil
- 1/4 cup flour
- 1 egg
- 1 cup cornflake crumbs
Directions
- Preheat oven to 450ºF.
- Mix buttermilk and 1 teaspoon of the Old Bay in a large resealable plastic bag.
- Add fish; seal bag.
- Refrigerate for 20 minutes.
- Toss potatoes and oil in a large bowl.
- Sprinkle with another 2 teaspoons of Old Bay; toss to coat evenly.
- Spread potatoes in a single layer on a foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
- Bake 25 minutes, turning potatoes halfway through cooking.
- Remove pan from oven. Push potatoes to outside edge of pan. Set aside.
- Place flour in a shallow dish.
- Beat egg, another 1 teaspoon of Old Bay and 1 teaspoon water in a separate shallow dish.
- Mix cornflake crumbs and remaining 1 teaspoon Old Bay in another shallow dish.
- Remove fish from buttermilk mixture, allowing excess to drip off into the bag.
- Coat fish in flour, shaking off excess flour.
- Dip in egg mixture, then press into cornflake mixture until evenly coated.
- Discard any remaining flour, egg and cornflake mixtures.
- Place fish on a wire rack in the center of the pan with the potatoes.
- Bake 15 minutes or until fish is golden brown and flakes easily with a fork and potatoes are tender.
- Serve fish with potatoes and tartar sauce, if desired.