Baked Fish and Chips

March is such a great time of year— adjusting to daylight savings time and preparing for the warmer weather are just a few of my favorite things. Preparing a meal for your friends and family to enjoy is another favorite.

Ingredients:

1/2 lb to 3/4 lbs of Cod (haddock, flounder or tilapia also work well)

1 and 1/2 cups of plain panko bread crumbs

3 medium to large Russet or Idaho potatoes

1/2 cup of flour (with an additional 2/3 cup of flour for the batter)

3/4 cup of light beer

1/2 tsp of paprika

1/2 tsp of garlic powder

2 Tbsp of olive oil

1/2 tsp salt

1/2 tsp pepper

Directions:

Preheat the oven to 425 degrees. While the oven is heating up, prepare two baking pans/cooking sheets and line each with parchment paper or aluminum foil. Wash off the potatoes and cut them into 1/2 inch wedges. Try to keep the sizes consistent so that the potatoes cook evenly in the oven. Prepare the dry ingredients for the fish in one mixing bowl and prepare the wet ingredients in a separate mixing bowl.

Dredge the fish in the wet ingredients and then the dry ingredients. Place onto a parchment paper lined baking sheet and pop into the oven for 15-18 minutes. Flip the fish and potato wedges halfway through baking. The outside of the fish should turn golden brown and the fish should turn an opaque white. The fish should flake with a fork. Keep a few lemon wedges to squeeze on the fish and enjoy!