This Crispy Baked Cod Panko Fish and Chips recipe is a delicious, healthy, and easy family dinner! Everything bakes in the oven on a sheet pan to save time and energy. Kids and adults love this one! The baked panko crusted cod is crispy and on the outside and soft and succulent on the inside. They are served with a delicious finger-licking, sweet and salty, crunchy and creamy Remoulade sauce.
Peel and cut the potatoes into ¼ inch long strips. Soak in water in a large bowl to keep from browning. You can do this step up to 1 day in advance to save time, just store in the fridge submerged in the water.
In a small bowl, beat 1 egg. In a separate bowl add the panko breadcrumbs, salt, and pepper.
Preheat oven to 400 degrees F. Line 2 large sheet pans with aluminum foil or just coat the bottoms with olive oil.
Strain the fries and dry thoroughly with paper towel or in a clean dish towel.
Add back to the dried bowl and drizzle extra virgin olive oil over and season with salt and fresh ground pepper to taste. Layer on a sheet pan and spread out so the fries aren't touching. Then bake in the oven for 40 minutes, flipping the fries over half way through.
Cut the Cod into pieces that are approximately 3 inches.
Dip each piece of cod in the egg and then in the breadcrumbs. Place the breaded pieces on an oiled sheet pan. Spray each filet with olive oil cooking spray. Bake in the oven for 20 minutes at 400 F degrees.
Take out of the oven and let sit for a few minutes before serving. Enjoy!