The First Friday of Lent - Baked Fish and Chips

We are off to a strong start for Lent. Baked Fish and Chips received rave reviews! Quick to put together, about 15 minutes prep time and 25 minutes in the oven. And clean up was a snap!

 I found this recipe on PureWow. I used Cod Fillets which were on sale for 6.99 a pound. I got almost a pound of fish, too much of course. Next time I will be sure to salt the fish after it comes out of the oven.

The chips were a nice treat. Serve them with Malt vinegar, trust me.
 
Ingredients -
The Fish-
1½ pounds cod or pollack, cut into 3-by-1½-inch strips
¾ cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika

2 eggs, lightly beaten
1½ cups panko bread crumbs

The Chips-
4 or 5 large Russet potatoes, washed, dried and thinly sliced
⅓ cup olive oil
Kosher salt

Method -

Preheat the oven to 425°. Place a baking sheet in the oven. Grease another baking sheet generously with nonstick spray.

Make the Chips: Toss the potatoes in the olive oil to coat, then pour onto the preheated, ungreased baking sheet. Bake until golden and crisp, 20 to 25 minutes. Sprinkle generously with salt after you remove them from the oven.

Make the Fish: Dry the fish with paper towels. In a medium bowl, mix the flour with the salt, pepper and paprika. Place the beaten eggs in a small bowl, and the bread crumbs in another small bowl.

Dredge the fish in the flour, then dip it into the egg, then dredge it in the bread crumbs to coat. Place onto the greased baking sheet. Bake until the crust is golden and the fish is cooked through, 10 to 15 minutes.