Prep
10 min
Total
45 min
Serves
4
INGREDIENTS
- 1 lb cod
- 3/4 cup cornstarch
- 2 eggs
- 1/2 tsp salt
- 2 cups salt and vinegar kettle chips crushed
- TT black pepper
Roasted Root Veggies
- 2 medium parsnips cut into chunks
- 1 sweet potato cut into chunks
- 3 medium beets cut into chunks
- 2 tbsp canola oil
- 1/4 tsp salt
- TT black pepper
Spicy Tartar Sauce
- 1 cup mayonnaise
- 2 tbsps sweet relish
- 2 tbsps sriracha
Optional
- TT Parsley sprigs
- To garnish Lemon wedges
METHOD
- Preheat oven to 400F. Line large baking sheet with parchment paper.
- Add parsnips, sweet potato and beets to prepared baking sheet; drizzle with oil and sprinkle with salt and pepper. Toss to coat. Arrange in single layer. Bake for 20 minutes.
- Dip cod pieces into cornstarch, then into egg mixture and finally into chip crumbs, pressing to coat. Repeat for double coat, if desired.
- Remove roots from oven, flipping; add fish to pan. Return to oven and bake until fish is golden brown and roots are tender, about 15-20 minutes more. Broil to brown fish further, if needed.
- Meanwhile, in bowl, combine mayonnaise, relish and Sriracha; stir well.
- Serve fish with roasted roots, tartar sauce, fresh parsley and lemon wedges.
