Description
A healthier twist on the classic Long John Silver’s cod, featuring crispy oven-fried chips and crunchy fried zucchini spears.
Ingredients
- 4 cod fillets
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1 cup milk
- 2 large potatoes, cut into wedges
- 2 medium zucchinis, cut into spears
- Vegetable oil for frying
Instructions
- Preheat the oven to 425°F (220°C).
- Toss potato wedges with oil, salt, and pepper. Spread them on a baking sheet and bake for 30-35 minutes until crispy.
- In a bowl, combine flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
- In another bowl, whisk together the egg and milk.
- Dip each cod fillet in the egg mixture, then in the flour mixture, ensuring an even coating.
- Heat oil to 350°F (175°C) in a deep frying pan and fry the cod fillets for 4-5 minutes on each side until golden brown.
- Toss zucchini spears in the same batter and fry until golden and crispy.
- Serve the crispy cod with oven-fried chips and fried zucchini spears.
Notes
To prevent sogginess, ensure the cod fillets are dry before dipping. Fry in batches to maintain oil temperature.