By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
562 cal · 50 min
Crunchy Fish and Veggie Chips
Recipe GLPRbecfea99518953
Crispy oven-baked cod fillets and vegetable chips served with a fresh basil-dill pickle aioli. This light, flavorful main course features panko-crusted fish and roasted sweet potato and zucchini chips, perfect for a healthy weeknight dinner.
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Ingredients
1 large egg
1 cup whole-wheat panko breadcrumbs
1 large sweet potato
4 tablespoons extra virgin olive oil
2 medium zucchini
1 1/4 pounds cod fillets
1/2 cup light mayonnaise
2 dill pickles
1/4 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
Lemon wedges for serving
Directions
Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
Prepare the vegetables: Cut the sweet potato lengthwise into thin ¼-inch-thick slabs, then cut into chip-sized sticks. Cut the zucchini lengthwise into thin ¼-inch slabs, then cut into similar-sized sticks.
Toss the sweet potato chips with 2 tablespoons of olive oil and spread in a single layer on one prepared baking sheet. Place in the oven and roast for 15 minutes.
While the sweet potatoes are roasting, toss the zucchini chips with 1 tablespoon of olive oil, season lightly, and add to the sweet potato pan. Continue roasting for another 10 minutes until the vegetables are golden and crispy.
Meanwhile, prepare the egg coating: In a shallow bowl, whisk the egg vigorously with a fork for 30 seconds until fully combined and no streaks remain. Pour the whole-wheat panko into another shallow bowl.
Pat the cod fillets dry with paper towels. Coat each fillet by first dipping into the whisked egg, ensuring full coverage, then dredging in the panko, pressing gently so the breadcrumbs adhere.
Place the breaded cod fillets on the second prepared baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Bake at 425°F for 12-15 minutes until the fish is opaque throughout and flakes easily with a fork when tested at the thickest point, and the panko crust is golden brown.
While the fish cooks, prepare the aioli: Finely chop the dill pickles and fresh basil. In a small bowl, stir together the mayonnaise, chopped pickles, basil, and lemon juice until well combined. Season to taste.
Serve the crispy cod fillets and vegetable chips hot, with a generous dollop of the basil-pickle aioli on the side and fresh lemon wedges for squeezing over everything.
Comments
This is a straightforward baked fish and veggie fries dish with good bones for a Charlotte weeknight. Cod, sweet potato, and zucchini are reliably available at any Harris Teeter, Food Lion, or ALDI here, and fresh basil is a standard produce item even in winter. The stated 50 minutes is honest if you're not slicing the vegetables by hand—a mandoline or food processor cuts that down meaningfully. Cost per serving lands around $3.50–$4.00 driven by the cod, which is reasonable for a protein-forward meal. The real caveat is that this needs to be eaten the same night: breaded baked goods lose their crunch within hours, and the egg-based coating won't reheat well. It's a solid family dinner if everyone sits down together, but leftovers are not your friend.
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