Go Back
–+ servings
Round white plate with pan-fried fish, baked potato wedges and green kale

Pan-Fried Cod with Kale Chips and Potato Wedges

Pan-fried cod paired with crispy potato wedges and kale chips, a healthy and budget-friendly twist on classic fish and chips
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • saute pan

Ingredients
  

Fish

  • 12 oz cod
  • 2 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Kale Chips

  • 3 cups kale
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Potato Wedges

  • 1 small russet potato
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablesoon olive oil

Instructions
 

Potato Wedges

  • Preheat the oven to 400F. Peel and slice the potato into wedges. Sprinkle them with the seasonings and coat them with olive oil. Bake them in the oven for 20-25 minutes until they are crispy and golden brown.

Kale Chips

  • After the potato wedges have cooked, lower the oven temperature to 275F. Coat the kale with olive oil and sprinkle them with the seasonings. Bake the kale in the oven for 10-15 minutes until they are crispy.

Fish

  • Mix together the cornstarch and the seasonings. Dredge the cod with the seasoned cornstarch and make sure it is fully coated. Add oil to a saute pan on medium high heat.
  • Pan fry the cod on each side for about 5 to 6 minutes until the fish is fully cooked and it turns crispy and golden brown.