Oven-Fried Fish & Chips

• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest
• 1-1/2 pounds baking potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko (Japanese) bread crumbs
• 1/4 cup seasoned bread crumbs
• 4 cod fillets (4 ounces each)
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons chopped fresh parsley
• Malt vinegar, optional

1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 400u0b0. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
4. Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

mayonnaise, dill pickle, lemon zest, baking potatoes, olive oil, kosher salt, ground pepper, bread crumbs, bread crumbs, cod fillets, mayonnaise, parmesan cheese, parsley, vinegar

Taken from www.tasteofhome.com/recipes/oven-fried-fish-chips/ (may not work)