Crunchy Oven Fish and Chips with Dill-Pickle Sauce

Make it

Instructions

1. 01

   Heat the oven and cut the potatoes

   Set a rack in the center of the oven and heat to 425°F (220°C). Line two large rimmed baking sheets with parchment paper; set one aside for the fish. Scrub and thoroughly dry 900 g russet potatoes, then cut lengthwise into wedges about ¾ inch thick at the widest point. Keep the skins on for crisp edges. | Why: Dry, evenly sized wedges brown well and cook at the same rate.

2. 02

   Start roasting the wedges

   On one lined baking sheet, toss the wedges with 3 tbsp olive oil and 1.5 tsp kosher salt. Spread in one layer, cut sides down, leaving space between pieces. Roast at 425°F (220°C) for 20 minutes; they should be starting to turn golden on the undersides. Use the roasting time to make the sauce and bread the fish. | Why: Space and direct contact with the hot pan build a crisp, browned crust.

3. 03

   Stir together the dill-pickle sauce

   While the wedges roast, drain and finely chop 50 g dill pickles. Rinse, dry, and finely chop 2 tbsp fresh dill. Stir both into 100 g mayonnaise with 1 tbsp dill pickle brine in a small bowl. Refrigerate until serving. | Why: The cool, tangy sauce balances the hot, crunchy fish and wedges.

4. 04

   Bread the cod

   While the wedges roast, place 40 g all-purpose flour in one shallow bowl. Beat 2 eggs in a second bowl. In a third bowl, mix 85 g panko breadcrumbs with 1 tsp smoked paprika and 0.5 tsp kosher salt. Pat 680 g cod fillets dry with paper towels and cut into 4 equal portions. Coat each portion in the flour, dip in the beaten eggs, and press into the seasoned crumbs until covered. Set on the second lined baking sheet and drizzle evenly with 1 tbsp olive oil. Wash hands and any surfaces that touched the raw fish. | Why: Dry fish holds its coating, and a little oil helps the crumbs brown in the oven.

5. 05

   Roast the fish and finish the chips

   After the wedges have roasted 20 minutes, turn them with a spatula. Put the fish sheet in the oven alongside the potato sheet, swapping rack positions halfway through if needed. Roast at 425°F (220°C) for 15–18 minutes, until the coating is golden and the thickest part of each portion reaches 145°F (63°C); the wedges should be deeply golden and tender inside. If the fish is done before the wedges, remove it and let the wedges finish roasting. | Why: Starting the wedges first gives both components time to finish crisp and hot together.

6. 06

   Rest, garnish, and serve

   Transfer the fish and wedges to plates and let the fish rest 2 minutes. Wash and cut 1 lemon into wedges. Serve immediately with the chilled sauce and a lemon wedge for each plate. | Why: A brief rest keeps the fish intact, while a squeeze of citrus brightens every bite.