Serves 4. I was really surprised when I realized I hadn't tried a Fish and Chips recipe before now. This one can be done so easily in the oven without the heaviness of deep frying. I like to cut the cod into pieces and make it a "finger-food" dinner. Spreading the morsel love.
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1/3 cup mayonnaise
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2 tablespoons dill pickle relish or chopped dill pickle
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2 teaspoons grated lemon zest
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1-1/2 pounds baking potatoes (about 3 medium)
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2 teaspoons olive oil
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1 teaspoon kosher salt
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1/2 teaspoon coarsely ground pepper, divided
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3/4 cup Margot's Morsels Simply Sea Salt, fine crumbs
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4 cod fillets (4 ounces each)
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2 tablespoons mayonnaise
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2 tablespoons finely grated Parmesan cheese
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2 teaspoons finely chopped fresh parsley
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Malt vinegar, optional
Tartar sauce: in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until ready to use.
Chips: Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased rimmed. baking sheet. Roast until golden brown, stirring occasionally, 40-45 minutes. When finished toss, potatoes in parmesan cheese and parsley.
Meanwhile, place crushed Margot's Morsels Simply Sea Salt in a shallow bowl and season with freshly ground pepper.
Fish: I like to cut the cod into pieces but you may want to make this a knife-and-fork dinner and leave it whole. Sprinkle cod (pieces) with the remaining salt and pepper; spread mayonnaise on all sides of the fish. Dip in morsel crumb mixture to cover mayonnaise well, pressing firmly to help adhere. Place cod in a greased baking dish. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Serve fish and potatoes with tartar sauce and malt vinegar (optional).