Panko Crusted Cod, Served With Spanish Smoked Paprika Potatoes And Red Cabbage Cole Slaw

• 1 pound fresh cod
• 1 cup flour
• 2 eggs
• 1 1/2 cups panko breadcrumbs more if needed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 yukon gold potatoes
• 2 sweet potatoes
• 1 teaspoon Spanish smoked paprika
• 2 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil
• salt
• pepper
• 1 red cabbage small, very thinly sliced or shredded, about 6 cups
• 1 carrot peeled and grated
• 2 apples peeled and cut into bite sized pieces
• 1/2 juice lemon
• 1 shallot finely chopped
• 4 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 cup mayonnaise
• 5 tablespoons light olive oil
• 1/2 cup toasted pecan or more, pieces
• salt
• pepper

1. Cut the fish into serving portions (about 3 inch long pieces) and pat dry with a paper towel. Set aside.
2. In 3 separate bowls put 11/2 cups of flour in one and season with salt and pepper.
3. Break the eggs into the second bowl and slightly beat the eggs.
4. Add the panko breadcrumbs to the third bowl.
5. Start by dredging the fish piece in the flour.
6. Next, dip the floured piece of fish in the beaten egg and remove with a fork.
7. Transfer into the third bowl, and coat the fish with the panko breadcrumbs.
8. Place on a cookie sheet or pizza tray lined with lightly oiled parchment paper.
9. Drizzle the top of the fish pieces with olive oil and bake in a 425 degree F oven for about 10-15 minutes, until golden brown.
10. Lower the oven temperature to 375u0b0 F.
11. Turn the fish and continue to cook for an additional 10 minutes, in order for the bottom to also turn a golden brown.
12. Peel and cut the potatoes into 1/2 inch sticks or wedges.
13. Transfer to a large bowl and toss in the rosemary, oregano and olive oil. Season with salt and pepper.
14. Place in a roasting pan lined with parchment paper and bake at 425 degrees F. Check the potatoes during baking and turn as needed to prevent burning.
15. Bake for about 35-40 minutes. The potatoes will take longer than the fish so you can finish them off at 375u0b0 F,the same temperature as the fish.
16. Red Cabbage and Apple Cole Slaw:
17. In a small ramekin add the shallots, apple cider vinegar and sugar, set aside. This will help remove the bitter onion taste.
18. In another bowl add the apple pieces and toss with the lemon juice to avoid discoloration.
19. In a large bowl add the mayonnaise, the shallots and vinegar, and whisk in the oil. Season with salt and pepper.
20. Toss in the cabbage, the grated carrot, the toasted pecans and stir to combine with the vinaigrette.

cod, flour, eggs, breadcrumbs, salt, pepper, gold potatoes, sweet potatoes, spanish smoked paprika, oregano, rosemary, olive oil, salt, pepper, red cabbage, carrot, apples, lemon, shallot, apple cider vinegar, sugar, mayonnaise, light olive oil, pecan, salt, pepper

Taken from www.yummly.com/recipe/Panko-Crusted-Cod_-Served-With-Spanish-Smoked-Paprika-Potatoes-and-Red-Cabbage-Cole-Slaw-1664583 (may not work)