California Seaside Baked Fish & Chips

Looking for a healthier twist on everyone's favorite classic pub fare? Then this California Seaside Baked Fish and Chips is for you. This recipe combines flaky white fish with crispy, golden-brown fries for a delicious and satisfying meal, but what really sets it apart is my California Seaside spice blend, a unique blend of herbs, spices, and a touch of citrus that adds a fresh, coastal flavor to the dish.

Let's get cooking, shall we?

California Seaside Baked Fish & Chips

California Seaside Baked Fish & Chips

Makes 4 servings

Ingredients:

• 1/2 cup mayonnaise

• 2 tablespoons minced shallot

• 1 garlic clove, grated

• 1 teaspoon lemon juice

• 1 tablespoon California Seaside, divided

• Extra virgin olive oil

• 1 cup panko bread crumbs

• 2 large eggs

• 1 cup all-purpose flour

• 1 1/2 pounds skinless white fish (such as hake or cod) cut into strips and/or credit card-sized pieces

• 1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

• Kosher salt

• Freshly ground black pepper

Directions:

In a small bowl, whisk together the mayonnaise, minced shallot, grated garlic, lemon juice, and 1 teaspoon California Seaside. Refrigerate until ready to use.

Arrange two oven racks in the top third and bottom third of the oven. Place a rimmed baking sheet on the lower rack, and preheat the oven to 500F.

Heat a large skillet over medium heat. Warm 2 tablespoons of olive oil, and stir in panko. Cook, stirring frequently, until panko is golden brown. Transfer to a medium bowl and mix in the remaining 2 teaspoons California Seaside.

In a separate medium bowl, whisk the eggs. Place the flour in a third medium bowl.

Spray a wire rack with cooking spray and place it on top of another rimmed baking sheet. Season the fish with salt and pepper. Dredge a piece of fish in the flour, then the eggs, then the panko, and transfer the fish to the wire rack. Repeat with the remaining fish.

In a large bowl, toss the potatoes with 4 tablespoons olive oil and season with salt and pepper. Carefully remove the preheated baking sheet from the oven and spread the potatoes on it in an even layer. Return baking sheet to the oven's lower rack and roast potatoes until just golden, about 15 minutes. Toss potatoes and then reduce oven to 425F.

Transfer the baking sheet with the fish to the oven's top rack and bake until fish flakes easily with a fork and potatoes are browned and tender, around 10 to 15 minutes.

Serve hot, along with sauce for dipping and lemon wedges for squeezing.