2 skinless cod fillets, each about 6 oz
2 teaspoons mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and pepper to taste
Tatar Sauce and Lemon Wedges for serving
2 servings of frozen French Fries
Preheat the oven to 425 degrees F.
Spread the breadcrumbs on a large flat plate. Sprinkle the fish with salt and pepper. Brush a thin layer of mayonnaise on one side of each fillet. Place the mayonnaise side down on the breadcrumbs. Brush the remaining mayonnaise on the fillets. Turn them over in the breadcrumbs until completely coated.
Place a baking rack on top of a baking sheet covered with a piece of foil. Spray the rack with cooking spray and place the breaded fillets on the rack. Place the pan in the oven and bake the fish for 20 minutes. Serve with Tartar Sauce, French Fries, and Coleslaw.
For the Fries
When you turn on the oven to preheat, place a clean baking sheet with sides in the oven to heat at the same time.
When you place the fish in the oven, put 2 servings of French Fries in the hot pan. Bake with the fish for 20 minutes.
Quick Tartar Sauce
1 cup mayonnaise
2tablespoons finely chopped sweet pickles, plus 2 teaspoons pickle juice
1tablespoon drained capers, minced
2teaspoons lemon juice
1teaspoon minced shallot
1/2teaspoon Worcestershire sauce
Salt and pepper
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in a bowl. Season with salt and pepper.
Half a medium head of green cabbage
1 large garden carrot or 2 regular-sized carrots
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon wine vinegar
1 tablespoon honey
/21 tablespoon lemon juice
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate until serving.