Crispy Baked Fish and Chips


- 1 1/2 cups panko bread crumbs
- 3 oz. finely shredded Londoner Cheddar Cheese (about 3/4 cup)
- 1 1/4 tsp. sea salt
- 1 1/4 tsp. freshly ground pepper
- 3/4 tsp. dried dill
- 3 eggs, beaten
- 1 1/2 tbsp. spicy brown mustard
- 3/4 cup flour
- 1 lb. russet potatoes, cut into 1/2-inch strips
- 1 1/4 lbs. cod fillets, cut into 3-inch long pieces 
- Olive oil cooking spray
- Lemon wedges

Serves: 4
Prep Time: 30 minutes
Cook Time: 45 minutes


Preheat oven to 425°F and line 2 baking sheets with foil. In a shallow dish, stir together breadcrumbs, cheese, salt, pepper and dill. In another shallow dish beat together eggs and mustard. Place flour in a third shallow dish. Coat potatoes with flour, then egg, shaking off excess.  Roll in breadcrumb mixture and place on a baking sheet. Repeat breading with fish and place on second baking sheet. Coat potatoes on all sides with cooking spray and bake for 45 minutes, stirring and coating with cooking spray once or twice. Add fish to oven and cook for 15 minutes or until it flakes easily with a fork. Serve immediately with lemon wedges.


Londoner / U.S. Office

1007 Church Street, Suite 800

Evanston, IL 60201