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Cod is hearty and can stand up to high heat while cooking. Besides holding up under all the chip coating, it also delivers an end product that is perfectly buttery and flaky. It is truly the best fish and the most authentic ingredient to use when making fish ‘n chips. It’s a family favorite. Last minute I decided I might as well spiralize my veggies and make this a real “party” dish. It’s also a great way to get your kids to eat those veggies; who doesn’t like slurping up long strands of zucchini noodles? This dish is pretty much super easy to make, extremely kid-friendly, and takes the meaning of fish and chips literally. If you don’t count the veggies.
2 to 3 pounds whole cod fillet with skin on
1/4 cup Haddar Honey Mustard or your favorite honey mustard
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Ginger
1 cup crushed potato chips (we like them less crushed, but it’s your choice)
fresh chopped parsley
olive oil
1 green zucchini, spiralized
1 yellow zucchini, spiralized
salt, to taste
pepper, to taste
Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper and brush with olive oil.
Place the spiralized veggies on the sheet and spread them out. Season with salt and pepper.
Place the fillet on top of the veggies.
Using a pastry brush, generously coat the top of the fish with the honey mustard. Season with the garlic and ginger powder.
Using your hands, layer the crushed chips over the entire fish, packing the layer tight, forming a crust. Drizzle a little olive oil over the chips.
Bake in oven, uncovered, for 40 minutes, until fish is cooked.
Remove from oven and garnish with fresh parsley. Delicious hot or at room temperature.
Photography by Sara Goldstein
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Can I use tilapia for this recipe instead? Are cod and tilapia similar?
They are different but you should be able to use tilapia.