Meal Kit
Londontown Baked Fish And Chips
With Panko-Crusted Cod, Russet Chips, and Caper Tartar Sauce
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Cod), Eggs, Wheat
Chef
Justin Paruszkiewicz
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)
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24 oz. Cod
- 2 Russet Potatoes
- 1 Lemon
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1¼ cups Panko Breadcrumbs
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3 fl. oz. Liquid Egg
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⅓ cup Mayonnaise
- 2 oz. Capers
- 1 Tbsp. Paprika
- 2 Parsley Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGb5v3E
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Calories690
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Carbohydrates64g
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Net Carbs59g
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Fat33g
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Protein67g
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Sodium2490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Baking Sheets
- 2 Mixing Bowls
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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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.
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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.
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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.
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