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24 ounces or about 4 cod Filets
2 teaspoons salt, divided
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
1 tablespoon dill weed, chopped or 1 teaspoon dried dill weed
Canola oil for frying
For the fries:
4 medium Yukon gold potatoes, peeled and sliced into 1/2 inch thick sticks
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1 to 2 tablespoons canola oil
Sprinkle 1 teaspoon salt over cod about 20 minutes before cooking.
Season flour with 1 teaspoon salt, pepper, garlic powder and onion powder and set aside.
Put beaten eggs into shallow dish and set aside.
Combine panko and dill weed together in shallow dish and set aside.
Dredge cod in seasoned flour mixture, coating throughly. Transfer to egg, coating throughly. Finally, transfer to dill-seasoned panko.
Heat just enough canola oil to coat the bottom of a skillet on medium-high heat.
When a piece of panko is dropped into the oil it should instantly bubble.
Fry fish for about 3 minutes per side.
Serve with oven-baked fries.
Preparing the fries:
Preheat oven to 375° Fahrenheit
Evenly coat baking sheet with canola oil.
Blanch potatoes in boiling water for 3 to 4 minutes.
Drain potatoes in colander and season with salt, pepper and smoked paprika.
Spread evenly on prepared baking sheet.
Bake for 20 minutes.
