Crispy Baked Lingcod and Chips
A lighter fish-and-chips style recipe from the legacy blog archive, with toasted panko, roasted potatoes, and a caper-dill tartar sauce.
Coastal
Notes before you start
This baked fish-and-chips recipe came from the legacy Pacific Cloud blog archive. Toasting the panko before baking gives the fish color and crunch without deep frying, while the roasted potatoes keep the meal simple enough for a weeknight.
14 steps
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
Combine the olive oil and minced garlic. Wash and dry the potatoes, then cut them into wedges.
Toss the potato wedges with the garlic oil, salt, and pepper. Spread them on one prepared baking sheet.
Roast on the lower oven rack for about 30 minutes, flipping halfway through.
While the potatoes roast, cut the lingcod into 3-inch pieces and pat dry.
Combine panko, dried thyme, paprika, salt, and pepper in a skillet over medium-low heat. Toast, stirring often, until golden brown, about 5 minutes.
Remove the crumbs from heat, stir in 1 tablespoon olive oil, and transfer to a shallow bowl.
Whisk the eggs and Dijon mustard in a second shallow bowl. Put the flour in a third shallow bowl.
Dredge each piece of fish in flour, coat it in the egg-Dijon mixture, then press it into the toasted panko.
Arrange the breaded fish on the second prepared baking sheet.
When the potatoes have about 15 minutes left, place the fish in the oven.
Bake until the fish is cooked through and the crust is crisp, about 15 minutes.
Stir together the tartar sauce ingredients, season to taste, and refrigerate until serving.
Serve the baked lingcod with roasted potatoes, tartar sauce, and lemon.
The Story Behind This Dish
Lingcod is lean, mild, and firm enough to take a crisp coating. It is not currently part of the site's species guide, so this recipe stands on its own until a full lingcod guide is added. The useful lesson carries across other wild whitefish: dry the fish well, season the crust, and use enough heat to cook quickly without drying the fillet.
A crisp pilsner, dry cider, or mineral white wine keeps the plate bright against the panko crust and tartar sauce.
- ·For lingcod: Pacific cod, rockfish, or halibut can work if cut into similar pieces.
- ·For panko: Coarse homemade breadcrumbs can work, but toast them first for the best crust.
- ·For tartar sauce: Add minced shallot or parsley if you want a sharper sauce.
Best eaten immediately. Refrigerate leftovers for up to 1 day and reheat on a rack in a hot oven to bring back some crispness.
