Imagine if you could make a delicious (and healthy) wild-caught meal, using only two pans, that even the kids would like!? Sounds like a dream doesn’t it? Well, it’s not! Skip trying to convince your kiddo to eat their dinner, only to be met with a sink full of dishes afterwards! This Sheet Pan Fish & Chips recipe uses very few dishes, making the cleanup easy. Plus it is a wonderful healthy twist on a kid favorite dish! If your kid loves fish sticks, then they’re sure to love these ones! The kid is happy, mom and dad are happy, and so are their tummies. Go ahead, try it!
Sheet Pan Fish & Chips
Prep Time: 30 minutes
Cook Time: 40 minutes
Total: 70 minutes
Begin by preheating your oven to 450°. Arrange your oven racks in the top and bottom third of the oven. Line 2 baking sheets with aluminum foil and spray them down with your nonstick cooking spray.
Begin cutting your potatoes into wedges (you should get 8 wedges out of each potato). Then toss the potatoes in a bowl with 2 tablespoons of the oil and 1/2 teaspoon salt. Arrange the potatoes on one of the baking sheets with their wedges pointing up, and roast on the lower rack for 40 minutes (Rotating them after 20 minutes).
While your potatoes bake, begin toasting your Panko in a heavy skillet over medium high heat (no oil necessary). Stir frequently, for 10 to 15 minutes or until a deep golden brown.
Once fully toasted, remove the Panko from the heat, transferring into a shallow bowl before stirring in 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Begin pressing your Pollock strips into the bread crumbs until well coated, then arrange on the second baking sheet.
Once the potatoes are about 15-20 minutes away from being done, begin cooking your fish. Cook for about 10-15 minutes, or until the fish is firm and the coating is starting to brown.
Remove from the oven, arrange your fish & chips on a plate, sprinkle with parsley and enjoy with tartar sauce and fresh lemon wedges!