Londontown Baked Fish And Chips

With Panko-Crusted Cod, Russet Chips, and Caper Tartar Sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat

A note about serious food allergies

Not all fish and chips are created equal. This iconic British dish requires fresh cod, the perfect amount of seasoning, and a noble pile of crisp fries, also known as "chips." We put our own twist on this dish by baking instead of frying and pairing it with a homemade caper tartar sauce that’s the perfect blend of creamy and piquant. Fire up Downton Abbey or Sherlock on the telly, grab yourself a pint, and dig into this authentic English pub fare.

In Your Box (serves 2)

  • 1 Lemon
  • 2 Parsley Sprigs
  • 2 Russet Potatoes
  • 2 oz. Capers
  • Info
    24 oz. Cod
  • Info
    3 fl. oz. Liquid Egg
  • Info
    1¼ cups Panko Breadcrumbs
  • 1 Tbsp. Paprika
  • Info
    ⅓ cup Mayonnaise
  • Nutrition (per serving)

  • Calories
    806
  • Carbohydrates
    83g
  • Fat
    25g
  • Protein
    47g
  • Sodium
    1922mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and line 2 baking sheets with foil or use a nonsticking baking sheet. Slice lemon in half, zesting half for garnish if desired. Coarsely chop parsley. Scrub potatoes and cut into ½" fry-sized pieces. Drain capers. Rinse cod fillets and pat dry.

  • Step 2 - Prepare the Russet Chips
    2

    Prepare the Russet Chips

    Place the chips, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Mix with hands or spatula to evenly coat potatoes. Place on a baking sheet and bake in the oven for 12-15 minutes, or until chips are golden brown and fork-tender. Remove potatoes from oven, sprinkle with salt, and let cool on the pan for 5 minutes to allow them to get crispy.

  • Step 3 - Batter the Cod
    3

    Batter the Cod

    While chips are baking, pour liquid egg and panko breadcrumbs into two separate shallow dishes or bowls. Season the fish with ½ Tbsp. paprika (reserving remaining half for tartar sauce) and a pinch of salt and pepper. Dredge the fish in the egg until completely coated. When fish is completely coated in egg, dredge in the panko breadcrumbs until coated. Repeat the process until all fish is breaded.

  • Step 4 - Bake the Fish
    4

    Bake the Fish

    Place breaded fish on a prepared baking sheet and bake in the oven for 15-20 minutes, or until fish is browned and firm to the touch. Remove from oven and keep warm until ready to serve.

  • Step 5 - Make the Caper Tartar Sauce
    5

    Make the Caper Tartar Sauce

    In a mixing bowl, combine the mayonnaise, remaining paprika, capers, juice of the lemon to taste (reserving zest for garnish), and ½ the parsley. Mix together to incorporate. Season with salt and pepper to taste. Reserve in the refrigerator until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Put two pieces of cod in the middle of the plate. Compose a pile of chips next to the fish. Place the tarter in a small dish next to the fish. Garnish with remaining parsley and lemon zest. For an authentic twist, serve this dish atop newspaper.