Ingredients

2 1/2 cups panko breadcrumbs

1/3 cup plus 2 tablespoons neutral oil, divided

Kosher salt

1 (28-oz.) bag frozen steak-cut fries

1 large egg

1/2 cup mayonnaise

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1 1/2 pounds cod, cut into 1 1/2-inch strips

Tartar sauce and malt vinegar, for serving

Instructions

Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 450°F (230°C). In a medium bowl, mix panko breadcrumbs, 1/3 cup oil, and 1/4 teaspoon salt. Spread the mixture evenly over a large (18″ x 11″) parchment-lined baking sheet; reserve the bowl.

Step 2: Bake the panko for 3 minutes. Stir to redistribute crumbs so the top falls to the bottom, and the edges move to the center. Bake for 3 more minutes. Stir again and bake until golden brown, about 1 to 2 minutes more. Use the parchment as a funnel to return the toasted panko to the reserved bowl.

Step 3: Reline the baking sheet with foil (be careful, the sheet may still be hot). Arrange the frozen fries in a single layer on the prepared sheet.

Step 4: Place the fries on the bottom rack and bake for 20 minutes.

Step 5: While fries bake, whisk together the egg, mayonnaise, paprika, and black pepper in a shallow bowl. Season the cod strips all over with 1 teaspoon salt.

Step 6: Dip each piece of fish into the egg mixture, coating all sides, then press into the toasted panko to adhere. Arrange the coated fish on another foil-lined baking sheet.

Step 7: Remove the fries from the oven. Drizzle with the remaining 2 tablespoons of oil and toss to coat evenly. Spread fries into a single layer again.

Step 8: Place fries on the top rack and the fish on the bottom rack. Bake until fries are golden and crisp, and fish is flaky and cooked through, about 10 to 20 minutes depending on fish thickness.

Step 9: Divide the fish and chips among plates and serve with tartar sauce and malt vinegar on the side.

Tips & Variations

For extra crispy fish, use panko that has been thoroughly toasted before coating the fish.

Swap cod for haddock or pollock if preferred, adjusting cooking time as needed.

Serve with lemon wedges for a fresh, bright finish.

If you like spicier flavors, add a pinch of cayenne pepper to the egg mixture.

FAQs

Can I use fresh potatoes instead of frozen fries?

Yes, you can use fresh-cut fries, but cooking times may vary. Parboil the potatoes first for a few minutes to ensure they cook evenly and become crispy in the oven.