Panko Fish with Ranch and Parsley Potatoes
Crunchy white fish, herby potatoes, and a cool dill-ranch to drag it all through. Fish for people who claim not to like fish.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- white fish fillet20 oz
- potatoes36 oz
- white cabbage8 oz
- apple6 oz
- panko breadcrumbs16 tbsp
- egg2 piece
- sour cream8 tbsp
- mayonnaise4 tbsp
- fresh dill4 tbsp
- fresh parsley8 sprig
- garlic powder2 tsp
- olive oil4 tbsp
- salt1 tsp
You'll need
pot · skillet · bowl
Method
Boil potatoes in well-salted water until tender, 18 minutes. Drain.
19 min · boil
Pat fish very dry, salt it, dip in beaten egg then press into panko.
7 min · prep
Fry in oil 3 minutes per side until the crust is gold and set.
7 min · fry
Mix sour cream, mayonnaise, dill, garlic powder and salt into a ranch.
4 min · prep
Shred cabbage and apple, dress with a spoonful of the ranch.
5 min · prep
Toss hot potatoes with chopped parsley and a little oil.
3 min · prep
Serving suggestion
Bread the fish just before it hits the pan — panko goes soggy if it sits.