New fish'n'chips - gh_9405

Yield: 4 servings

Measure Ingredient
3 larges Potatoes (about 8oz each)
\N \N Salad oil
\N \N Salt
¼ cup Chopped parsley
3 tablespoons Plain dried bread crumbs
2 teaspoons Paprika
4 eaches (6oz) pieces cod fillet
\N \N Parsley sprigs for garnish
\N \N Vinegar or cider vinegar (optional)

Preheat oven to 400'F Spray 15x10" jelly-roll pan with nonstick cooking spray. Cut each potato lengthwise into 8 wedges In bowl, toss potato wedges with 1 T salad oil and ½ t salt. Arrange potato wedges in single layer in jelly-roll pan. Roast potatoes, without turning, 35 to 40 minutes or until fork-tender and golden.

On waxed paper, combine parsley, bread crumbs, paprika, and 1 teaspoon salt Coat cod with breadcrumb mixture.

In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook cod 8 to 10 minutes: until cod flakes easily when tested with a fork, turning cod once halfway through cooking time.

Arrange cod and potatoes on warm platter; garnish with parsley sprigs.

Serve with malt vinegar or cider vinegar if you like.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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