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Baked Cod and French Fries

Prep Time 45 minutes
Cook Time 30 minutes
cooling 1 hour
Servings 2 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).

Nutrition

Calories: 755kcal | Carbohydrates: 68g | Protein: 8g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 638mg | Potassium: 484mg | Fiber: 3g | Sugar: 36g | Vitamin A: 881IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 3mg