Recipe: Oven-Fried Fish and Chips

OVEN-FRIED FISH AND CHIPS

3 russet (baking) potatoes
2 tablespoons vegetable oil, plus more for sprinkling
1 teaspoon coarse salt, or to taste, divided use
1/2 teaspoon freshly ground black pepper, or to taste, divided use
3/4 cup panko or other dry white bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 1/2 pounds firm-fleshed skinless white fish fillets, such as haddock or pollock, cut into 3-inch pieces

Preheat oven to 450 degrees F. Lightly oil a rimmed baking sheet for the fish.

Without peeling potatoes, cut them into long spears that are 1/2 inch thick. If potatoes are very long, you can halve them horizontally first. In a bowl, toss potatoes with 2 tablespoons oil until they are coated. Arrange them on an ungreased baking sheet, cut sides up. Sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bake potatoes for 30 to 40 minutes, or until golden brown. Halfway through cooking, use a wide metal spatula to turn potatoes so they don't stick to pan. Meanwhile, prepare fish.

On a plate, combine bread crumbs, Parmesan cheese, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. With your fingers, stir mixture just to combine.

Set fish on a plate and sprinkle some oil onto it. With your hands, rub oil all over fish. Press fillets into crumb mixture, turn to coat both sides, and set them on the oiled baking sheet so they are not touching.

Transfer fish to hot oven 15 minutes before potatoes are done. Bake fish for 15 minutes, or until golden brown and firm to the touch. Serve at once.

Servings: 4
Source: The Way We Cook by Sheryl Julian and Julie Riven