Baked Fish ‘n’ Extra Crispy Chips
Everyone loves fish and chips! And this healthy fish dinner recipe is no exception. It’s quick to prepare and perfectly paired with a simple homemade tartar sauce and Extra Crispy Straight Cut fries.
2 cups panko bread crumbs
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh thyme
1 lb cod fillets, cut into 4-inch (10 cm) pieces
1 /2 tsp salt
1/2 tsp pepper
1/3 cup mayonnaise
1 bag (650 g) McCain® Extra Crispy Straight Cut
1/2 cup mayonnaise
2 tbsp finely chopped pickles
1 tbsp finely chopped capers
1 tbsp lemon juice
Pinch each salt and pepper
Tip: For those that are less adventurous, feel free to purchase ready-made tartar sauce!
- Preheat oven to 425˚F (220˚C). In shallow dish, stir together bread crumbs, chives and thyme; set aside. Season cod with salt and pepper; coat with mayonnaise, then gently press into herbed crumbs. Transfer to baking sheet lined with parchment paper; coat fillets with cooking spray. Bake for 12 to 15 minutes or until golden and fish is cooked through.
- Prepare McCain® Extra Crispy Straight Cut according to package directions.
- Tartar sauce: Meanwhile, stir together mayonnaise, pickles, capers, lemon juice, salt and pepper.
- Serve fish with McCain® Extra Crispy Straight Cut fries and Tartar Sauce.
Tip: For a lighter version, substitute plain Greek yogurt for mayonnaise.
Discover more flavours
A new warm appetizer or snack that sure beats a bowl of chips. Made from carefully selected potatoes, these crisp crinkle cut wedges are delicious on their own or paired with a savoury dip. And not only that, they are also an excellent source of conversation and the best appetizer to bring to a party.