Sheet Pan Fish and Chips

Ingredients

• 6 tablespoons olive oil, or more if needed
• 2 1/2 pounds Yukon Gold or other yellow potatoes, unpeeled
• 1 teaspoon salt
• 1 cup Panko, or other unseasoned dry white breadcrumbs
• 1/2 teaspoon ground black pepper
• 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region
• 1 tablespoon chopped fresh parsley
• 1 lemon, cut into wedges, to serve
• Tartar sauce, to serve

Directions

1. Heat your oven to 450F, and set 2 racks in the top and bottom third of the oven. Cover 2 baking sheets with foil, then slick each one with olive oil, using about 1 tablespoon per baking sheet, or use nonstick cooking spray instead.
2. Cut the potatoes lengthwise into quarters, then slice each quarter in half again, so each potato gives you 8 spears. Toss them in a bowl with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread them out on one of the baking sheets, standing the wedges upright if you can so the cut sides are showing. If a few refuse to cooperate and tip over, truly, no drama.
3. Put the potatoes on the lower rack and roast them for 40 minutes. After 20 minutes of cooking, turn the pan and stir the potatoes with a wide metal spatula. At this stage, it’s completely fine if they land on their sides; the parts that meet the pan will get especially golden and crisp.
4. While the potatoes are roasting, move on to the panko and fish. Set a heavy skillet over medium high heat, add the panko without any oil, then reduce the heat to medium. Toast it slowly, stirring often, for 10 to 15 minutes, until it turns a deep golden brown.
5. Take the skillet off the heat. Mix 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko until the crumbs are evenly coated. Pour the crumbs into a shallow bowl.
6. Cut the fish into large strips, like fingers, or into big 3-inch pieces, whichever shape you like. Rub every piece with the remaining tablespoon of olive oil.
7. Press the fish into the panko, turning it so each piece is coated all over. Place the fish on the second baking sheet, leaving a little space between the pieces.
8. When the potatoes have 15 to 20 minutes left, put the fish in the oven. Bake thick 2-inch fish fillets for 15 to 18 minutes, and thinner 1 1/2-inch or thinner fillets for 10 to 13 minutes, until the fish is firm and the coating is just beginning to brown. Be careful here, and don’t let it over-bake.
9. Divide the fish and potato spears among plates, sprinkle with parsley, and serve with lemon and tartar sauce.