dinner · american
Crispy Panko Cod Sticks with Potato Wedges & Dip
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Instructions
1
Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.
2
Cut yellow potatoes into 0.5-inch wedges, toss on half the baking sheet with olive oil, smoked paprika, garlic powder, and half the salt.
3
Spread potato wedges cut-side down in a single layer and roast for 12 minutes until sizzling.
4
While potatoes roast, slice cod fillets lengthwise into 1-inch-wide finger sticks and pat thoroughly dry with paper towels.
5
Whisk egg with remaining salt and black pepper in a shallow bowl; spread panko breadcrumbs in a second dish.
6
Dip each cod stick into whisked egg, press firmly into panko until thoroughly crusted, and arrange on the empty half of the baking sheet.
7
Peel and slice whole carrots into thin, crunchy dipping sticks and set aside on a serving plate.
8
Bake cod sticks and potato wedges together at 425 F for 11 minutes until the crust is golden-crisp and fish flakes easily.
9
In a small bowl, whisk mayonnaise, fresh lemon juice, and dried dill together until smooth and creamy.
10
Transfer crispy cod sticks and golden potato wedges to plates alongside fresh carrot sticks and creamy dill dipping sauce.
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