Name: Baked Cod and French Fries
Prep time: 45 min
Cook time: 30 min
Ingredients: 2 medium Potatoes; 4 cups Canola oil (or your preferred neutral oil with a high smoke point); 12 oz Cod filet; 1/2 tsp Paprika; 1/2 tsp Lemon zest; 1 TBSP Extra-virgin olive oil; 2 slices Baguette (toasted and drizzle with oil if desired season with salt and pepper); 2 TBSP Mayonnaise; 1 TBSP Stone ground mustard; 1 TBSP Relish; 1/2 tsp Lemon juice; 2 cups Spring Mix; 6 slices Cucumber; 1 tbsp Red onion (sliced); 2 TBSP Carrot (peeled and shaved); 2 tsp Blue Cheese Dressing; 12 oz Sparkling water; 12 oz Cranberry Juice Cocktail; 8 slices Cucumber

Baked Cod and French Fries

2 from 4 votes

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Prep Time: 45

Cook Time: 30

cooling: 1

Servings: servings

Calories: 755kcal

Ingredients

French Fries

2 medium Potatoes
4 cups Canola oil or your preferred neutral oil with a high smoke point

Baked Cod

12 oz Cod filet
1/2 tsp Paprika
1/2 tsp Lemon zest
1 TBSP Extra-virgin olive oil
2 slices Baguette toasted and drizzle with oil if desired season with salt and pepper

Remoulade

2 TBSP Mayonnaise
1 TBSP Stone ground mustard
1 TBSP Relish
1/2 tsp Lemon juice

House Salad

2 cups Spring Mix
6 slices Cucumber
1 tbsp Red onion sliced
2 TBSP Carrot peeled and shaved
2 tsp Blue Cheese Dressing

Cranberry Cucumber Spritzer

12 oz Sparkling water
12 oz Cranberry Juice Cocktail
8 slices Cucumber

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C).
Prep the potatoes: Cut the potatoes into 1/4-inch thick sticks. Place into a large bowl and cover completely with cold water for 20 minutes. While the potatoes are soaking, make the remoulade and the cranberry cucumber spritzer.
In a bowl mix together all ingredients for the remoulade until fully combined. Season with salt and pepper to taste. Reserve in the fridge until you are ready to serve.
Mix all of the ingredients for the cranberry cucumber spritzer together. Refrigerate until you are ready to serve.
Bake the potatoes: Drain the potatoes well and pat dry with a towel. Place on a parchment lined baking sheet. Bake in the oven until tender, about 15 to 20 minutes. While the potatoes are baking, prep salad and cod.
Prep the salad ingredients per instruction above.
Season the cod with paprika, lemon zest, salt and pepper. Drizzle with oil. Transfer to a baking dish and set aside.
Remove potatoes from the oven and set them aside to cool completely. Turn the oven to broil for the cod.
Heat the french fry oil in a pot on medium heat to between 350 to 375°F (177 to 191°C).
Broil the cod: Place in the center rack of the oven and broil for about 10 minutes to an internal temperature of 115 degrees using a thermometer. While the cod is baking, fry the potatoes.
Fry the potatoes: Add to the oil (in batches if needed, overcrowding will result in limp fries) and fry until crispy and golden brown. Remove to a paper towel-lined large bowl and immediately season with salt to taste.
Toast the baguette: Toast the baguette, drizzle with oil if desired, and season with salt and pepper
Finish the salad: Place the spring mix in a bowl with cucumber and onion on top. Use a vegetable peeler to shave the carrot onto the top of the salad. Lightly dress right before serving.
Serve: Enjoy the cod with the remoulade, french fries, salad, baguette, and cranberry cucumber spritzer (over ice if desired).

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