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Panko Fish with Ranch and Parsley Potatoes
American

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
  • pescatarian
  • comfort
  • kid-friendly

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

  1. Boil potatoes in well-salted water until tender, 18 minutes. Drain.

    19 min · boil

  2. Pat fish very dry, salt it, dip in beaten egg then press into panko.

    7 min · prep

  3. Fry in oil 3 minutes per side until the crust is gold and set.

    7 min · fry

  4. Mix sour cream, mayonnaise, dill, garlic powder and salt into a ranch.

    4 min · prep

  5. Shred cabbage and apple, dress with a spoonful of the ranch.

    5 min · prep

  6. 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.

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