Panko Crusted Cod
1 pound fresh cod
1 cup flour
2 eggs ( add 1 egg if needed )
1 1/2 cups panko breadcrumbs (more if needed)
Cut the fish into serving portions (about 3 inch pieces) and pat dry with a paper towel. Set aside. In 3 separate bowls put your flour in one, in a second bowl break the eggs and beat them slightly, and put the panko breadcrumbs in a third bowl. Start by dredging the fish piece in the flour. Dip the piece in the beaten egg and remove with a fork to transfer into the panko breadcrumbs. Place on a cookie sheet or pizza tray lined with parchment paper. Drizzle the fish pieces with olive oil and bake in a 425 degree F oven for about 15 minutes, until golden brown. Turn the fish pieces and continue baking an additional 10 minutes at 375 degrees F. For thinner pieces of fish allow less cooking time.
Sweet Potato and Yukon Gold 'Chips'
4 Yukon Gold potatoes
2 sweet potatoes
juice of 1/2 lemon
1 tablespoon fresh thyme leaves
3 garlic cloves (not peeled)
2 to 3 tablespoons olive oil
salt and pepper to taste
Peel and cut the potatoes into 1/2 inch sticks and place in a large bowl. Add the lemon juice, salt and pepper. Set aside to rest for 10 to 15 minutes, and then strain the excess water from the potatoes. Toss in the thyme, garlic, olive oil and season with pepper. Place in a roasting pan lined with parchment paper and bake at 425 degrees F. Check the potatoes during baking and turn as needed to prevent burning. Bake for about 35 minutes. They can be cooked at the same time as the fish and at 375 degrees F.
Simply use between a 1/4 cup to 1/2 cup of good mayonnaise (depending on desired portion). In a small bowl stir into the mayonnaise, 1 tablespoon of your favorite finely chopped pickles and squeeze in some lemon juice. I also vary the sauce recipe, by omitting the pickles and substituting them with chopped dill, chopped capers and a dash of lemon juice. Let your taste buds be your guide. Serve with fish.
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