1 lb fresh cod fish, cut into serving size pieces
4 tbsp vegetable oil
1 egg, well beaten
½ cup all purpose flour
2 cups panko bread crumbs
4 medium potatoes, cut into wedges
2 tbsp finely grated parmesan cheese
1 tbsp vegetable oil
Salt and pepper
Get three shallow bowls (or pie plates), add the flour to one, panko bread crumbs to the second, and the beaten egg to the third. Set aside.
In a bowl, mix the potatoes, a large pinch of salt, and pepper, and the parmesan cheese; mix until potatoes are coated. Place on a parchment paper lined baking sheet and bake in a preheated 450 degree oven for about 15 to 20 minutes, until golden brown and tender.
Heat the 4 tbsp oil in a large skillet.
Lay out your prepared three bowls containing, flour, beaten egg and panko crumbs. Pat the cod dry with a paper towel, and season both sides with salt and pepper. With each piece, one at a time, dredge the cod first in flour, then dip in the egg, then coat with the panko bread crumbs; place each piece in the skillet, being sure not to over crowd the pan so you dont make the fish soggy instead of crispy. Fry on each side, 5 to 7 minutes, depending on the thickness of your fish.
Serve the fish and potato wedges with homemade tartar sauce (recipe below) and lemon wedges. I like to sprinkle the fish with a little bit of fleur de sel (a flakey salt) for extra crunch and flavour.
3 tbsp mayonaise
1 tbps prepared yellow mustard
1 lg dill pickle, chopped
pinch of sweet paprika
Salt and pepper
Mix all ingredients in a bowl, and transfer to a small serving dish.