Oven-Fried Fish With Potato Salad Recipe

Name: Oven-Fried Fish With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red skinned potatoes small, quartered; kosher salt; 3 tablespoons buttermilk; 3 tablespoons mayonnaise; 4 teaspoons relish; 2 stalks celery thinly sliced, plus chopped celery leaves for topping; 2 scallions thinly sliced; freshly ground pepper; 3 large egg whites; 1 1/2 cups panko breadcrumbs; 1 1/4 pounds cod preferably Pacific cod, cut into 8 pieces; 1 teaspoon paprika; cooking spray; lemon wedges for serving

Servings: persons

1 1/2 pounds red skinned potatoes small, quartered
kosher salt
3 tablespoons buttermilk
3 tablespoons mayonnaise
4 teaspoons relish
2 stalks celery thinly sliced, plus chopped celery leaves for topping
2 scallions thinly sliced
freshly ground pepper
3 large egg whites
1 1/2 cups panko breadcrumbs
1 1/4 pounds cod preferably Pacific cod, cut into 8 pieces
1 teaspoon paprika
cooking spray
lemon wedges for serving

1
Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce the heat to medium low and simmer until tender, 10 minutes. Drain.
2
Combine the buttermilk, mayonnaise and relish in a large bowl. Add the potatoes, sliced celery, scallions, 1/4 teaspoon salt, and pepper to taste; toss. Refrigerate until ready to serve.
3
Whisk the egg whites in a large bowl. Put the breadcrumbs in another bowl. Season the fish with the paprika, 1 teaspoon salt and a few grinds of pepper. Dip each piece in the egg whites, then dredge in the breadcrumbs, pressing to coat. Transfer to a rack set over a baking sheet.
4
Coat the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Top the potato salad with celery leaves. Serve with the fish and lemon wedges.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds red skinned potatoes small, quartered, kosher salt, 3 tablespoons buttermilk, 3 tablespoons mayonnaise, and more.

Yes, Oven-Fried Fish With Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven-Fried Fish With Potato Salad

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