Sheet Pan Fish and Chips
Ingredients
- 1 (32-oz) pkg frozen French fries
- 3 Tbsp olive oil, divided
- 1½ cups panko breadcrumbs
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard
- 6 (6-oz) cod fillets
- 2 lemons, cut into wedges
- 1 (12-oz) bottle tartar sauce
Instructions
- Preheat oven to 425°F. Spread fries in a single layer on a parchment paper-lined large rimmed baking sheet. Drizzle with 1 Tbsp oil, and season lightly with salt and pepper. Bake 10 minutes.
- Cook breadcrumbs, garlic, and thyme in 2 Tbsp hot oil in a small skillet over medium heat, stirring occasionally, until breadcrumbs are light golden brown. Remove from heat.
- Place flour in a shallow bowl. Whisk together eggs and mustard in a second shallow bowl.
- Season fish lightly with salt and pepper. Dredge in flour, dip in egg mixture, and dredge in breadcrumb mixture, pressing gently to coat. Carefully place fish on baking sheet with fries.
- Bake 10 to 15 minutes longer or until fish flakes with a fork. Serve with lemon wedges and tartar sauce.
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