I was in Seattle a few months ago and fell in love with the fish and chip dish I had. The fish was not beer battered, but rather coated with panko bread crumbs. I wanted to recreate this dish at home and share this recipe with you guys.

Ingredients

• 1 large russet potato
• Vegetable Oil
• 1 lb of Cod (cut / portioned to serve 2-3 people)
• 2 1/4 cups of  flour (you may need more depending on the size of the fish)
• 2 cups of panko bread crumbs (you may need more depending on the size of the fish)
• Salt and Pepper
• Garnish: Lemon
• Dipping Sauce: Tarter and Ketchup

Instructions:

1. Wash potato  and slice into 1/2 inch by 1/2 inch slices so it looks like a french fry.
2. Soak fries in water over night.
3. The next day, drain fries and dry over paper towels.
4. Heat oil for fries. Once oil is at 320 degrees, blanch fries until it is lightly golden brown (cook fries in batches if necessary). Turn off oil, drain fries. Let fries cool for an hour.
5. Season Cod with salt and Pepper.
6. Dust Cod with flour, dip in egg wash, back into the flour, back in the egg wash, and into the panko bread crumbs. Repeat for all cod pieces.
7. Lets the Cod piece sit for about 20 minutes before frying.
8. Heat up  oil and fry fish fillets on both sides until cooked through and the outside is nice and golden brown.
9. Reheat oil from fries to 375 and drop the fries  in the oil until golden brown (cook fries in batches if necessary). Drain oil and season fries with salt while hot. This step will go quickly. Fries may crisp up in between 1-3 minutes.
10. Squirt lemon juice on fish and serve with tartar sauce. Serve fries with your favorite dipping sauce. I like to mix mayo with ketchup.

Enjoy!