45 min
Oven-Fried Fish with Potato Salad
Recipe GLPReec38273761545
This wholesome oven-baked fish dish features crispy panko-coated cod fillets served alongside a tangy, creamy potato salad made with celery and scallions. Prepared at high heat for a golden exterior while keeping the fish moist inside, it's a lighter take on classic fried fish that comes together in under 40 minutes.
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Ingredients
1 1/2 pounds small red-skinned potatoes, quartered
Kosher salt
3 tablespoons buttermilk
3 tablespoons mayonnaise
4 teaspoons relish
2 stalks celery, thinly sliced, plus chopped celery leaves for topping
2 scallions, thinly sliced
Freshly ground black pepper
3 large egg whites
1 1/2 cups panko breadcrumbs
1 1/4 pounds Pacific cod, cut into 8 pieces
1 teaspoon paprika
Cooking spray
wedges Lemon wedges, for serving
Directions
Preheat your oven to 450°F. Place the quartered potatoes in a saucepan and cover with cold water by about 1 inch; add a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently until the potatoes are fork-tender, approximately 10 minutes. Drain the potatoes thoroughly.
In a large bowl, whisk together the buttermilk, mayonnaise, and relish until smooth. Add the drained potatoes, sliced celery stalks, sliced scallions, 1/4 teaspoon of kosher salt, and freshly ground pepper to taste. Toss everything gently to coat. Cover and refrigerate the potato salad until serving time.
Pour the egg whites into one large bowl and whisk until slightly frothy. Place the panko breadcrumbs in another bowl. Pat the cod pieces dry with paper towels. Season each piece evenly with the paprika, 1 teaspoon of kosher salt, and a few grinds of black pepper. Working one piece at a time, dip the cod into the egg whites, then coat both sides thoroughly in the panko breadcrumbs, pressing gently so the coating adheres. Arrange the coated pieces on a wire rack set over a baking sheet.
Lightly coat both sides of each breaded fish piece with cooking spray. Bake in the preheated 450°F oven for about 12 minutes, until the coating turns golden brown and the fish is cooked through (the internal temperature should reach 160°F at the thickest part). Remove from the oven and let cool slightly.
Transfer the potato salad to a serving bowl or individual plates and garnish with the chopped celery leaves. Serve the oven-fried cod alongside the potato salad with lemon wedges on the side.
