One-Pan Fish and Chips
Creamy Coleslaw
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
- Ketchup
Instructions
- Preheat oven to 425°F. Spread fries in a single layer on a greased 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 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 ketchup.
Side Dish Ingredients
- ⅔ cup mayonnaise
- 2 Tbsp white vinegar
- ¼ cup sugar
- 3 Tbsp milk
- 4 cups tricolor coleslaw
Side Dish Instructions
- Mix together mayonnaise, vinegar, sugar, and milk, stirring to dissolve sugar.
- Toss with coleslaw. Chill until ready to serve.
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