Salt & vinegar kettle chip crusted cod
Prep
10 min
Total
45 min
Serves
4
Fish & chips - all in one bite!
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Ingredients
1
lb cod
3/4
cup cornstarch
2
eggs
1/2
tsp salt
2
cups salt and vinegar kettle chips, crushed
TT
black pepper
Roasted Root Veggies
2
medium parsnips, cut into chunks
1
sweet potato, cut into chunks
3
medium beets, cut into chunks
2
tbsp canola oil
1/4
tsp salt
TT
black pepper
Spicy Tartar Sauce
1
cup mayonnaise
2
tbsps sweet relish
2
tbsps sriracha
Optional
TT
Parsley sprigs
To garnish
Lemon wedges
Instructions
- Preheat oven to 400F. Line large baking sheet with parchment paper.
- Add parsnips, sweet potato and beets to prepared baking sheet; drizzle with oil and sprinkle with salt and pepper. Toss to coat. Arrange in single layer. Bake for 20 minutes.
- Dip cod pieces into cornstarch, then into egg mixture and finally into chip crumbs, pressing to coat. Repeat for double coat, if desired.
- Remove roots from oven, flipping; add fish to pan. Return to oven and bake until fish is golden brown and roots are tender, about 15-20 minutes more. Broil to brown fish further, if needed.
- Meanwhile, in bowl, combine mayonnaise, relish and Sriracha; stir well.
- Serve fish with roasted roots, tartar sauce, fresh parsley and lemon wedges.