Oven-Fried Fish with Potato Salad

Oven-Fried Fish with Potato Salad

1 servings
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Ingredients

  • 1 1/2 pounds small red-skinned potatoes

    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

    cut into 8 pieces, preferably Pacific cod

  • 1 teaspoon paprika
  • Cooking spray
  • Lemon wedges

    for serving

Directions

  1. 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. 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. 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. 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.

Oven-Fried Fish with Potato Salad

Oven-Fried Fish with Potato Salad

4.3(9)40 min1 servings

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Ratings & Reviews

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Based on 9 ratings

foodnetwork.com
4.3(9 reviews)
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About this Recipe

Craving that satisfying crunch of fried fish without the deep-fry mess? This Oven-Fried Fish, paired with a creamy Potato Salad, brings the classic comfort right to your dinner table, proving you don't need excessive oil for incredible flavor.

By choosing oven-frying over deep-frying, you get a wonderfully crispy cod with significantly less oil and fuss, making weeknight meals a breeze. The delicate fish is coated in seasoned panko breadcrumbs, ensuring a golden, crunchy exterior every time. Paired with a classic potato salad featuring tangy buttermilk, creamy mayonnaise, and a hint of relish, it’s a harmonious meal that feels both comforting and fresh.

Prepare for a delightful contrast of textures and flavors. The cod emerges from the oven with a beautifully golden-brown, crunchy panko crust that gives way to tender, flaky white fish. Each bite offers the mild, delicate taste of cod enhanced by a subtle paprika seasoning. Alongside it, the potato salad offers soft, quartered red-skinned potatoes coated in a creamy, tangy dressing, brightened by crisp celery and fresh scallions. It’s a wholesome, satisfying meal perfect for any evening.

While cod is a fantastic choice, you could easily swap it for other firm white fish like haddock or pollock. For a touch more zest in the potato salad, a sprinkle of fresh dill or chives would be lovely. If you prefer a lighter potato salad dressing, feel free to adjust the buttermilk and mayonnaise ratios to your taste. You can also vary the relish type for different flavor profiles.

Serve this comforting meal with fresh lemon wedges to brighten the fish, making it ideal for a relaxed family dinner or a casual gathering. The potato salad is a perfect standalone side, or you could add a simple green salad for extra freshness.

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