Salt & vinegar kettle chip crusted cod

Fish & chips - all in one bite!

10 min
45 min


Roasted Root Veggies

Spicy Tartar Sauce



  1. Preheat oven to 400F. Line large baking sheet with parchment paper.
  2. 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.
  3. Dip cod pieces into cornstarch, then into egg mixture and finally into chip crumbs, pressing to coat. Repeat for double coat, if desired.
  4. 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.
  5. Meanwhile, in bowl, combine mayonnaise, relish and Sriracha; stir well.
  6. Serve fish with roasted roots, tartar sauce, fresh parsley and lemon wedges.