Baked Cod Fingers

Servings: 4 · Prep: 25 min · Cook: 45 min · Total: 60 min

Ingredients

• 1 1/2 pounds Boneless skinless cod fillets
• 1 1/4 cups Plain breadcrumbs
• 2 pounds Russet potatoes
• 2 cups Frozen peas
• 1/4 cup Olive oil
• 1/3 cup All-purpose flour
• 2 each Large eggs
• 1 1/2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper
• 1 tablespoon Unsalted butter
• 1 each Medium lemon
• 1/2 cup Water for cooking the peas

Equipment

Oven; Fork; Measuring cups and spoons; Fine-mesh strainer; Paper towels; Knife and cutting board; turner; Instant-read food thermometer; produce brush; Three shallow bowls; 2-quart saucepan with lid; Two 13-by-18-inch rimmed baking sheets; Parchment paper rated for 425°F; Clean kitchen tweezers; oven; fork; measuring cups and spoons; fine-mesh strainer; paper towels; knife and cutting board; instant-read food thermometer; three shallow bowls; two 13-by-18-inch rimmed baking sheets

Steps

1. Prepare the oven and baking sheets. Wash your hands with soap and water for at least 20 seconds. Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Line both baking sheets with parchment paper.

   Wash hands with soap and water for at least 20 seconds before handling food.

2. Prepare the potatoes and lemon. Scrub the potatoes under running water, rinse the lemon, and dry both. Remove any damaged areas from the potatoes, leaving the remaining skins on. Cut the potatoes lengthwise into wedges approximately 3/4 inch thick at their widest point. Cut the lemon into 4 wedges and set them aside, away from the raw-fish preparation area.
   • 2 pounds russet potatoes
   • 1 Each lemon
3. Start roasting the potato wedges. On one baking sheet, toss the potato wedges with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer with a cut side down and space between the pieces. Place on the lower oven rack and roast for 30 minutes before adding the fish.
   • 2 pounds russet potatoes
   • 2 tablespoons olive oil
   • 3/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
4. Toast the breadcrumbs. Meanwhile, mix the breadcrumbs with the remaining 2 tablespoons olive oil in a shallow bowl, working the oil through evenly with a fork. Spread them over the second baking sheet. Toast on the upper rack for 4–6 minutes, stirring halfway through, until lightly golden. Watch closely to prevent burning. Return the crumbs to their bowl, stir in the remaining 1/4 teaspoon pepper, and let cool for 5 minutes. Keep the lined baking sheet for the fish.
   • 1 1/4 cups breadcrumbs
   • 2 tablespoons olive oil
   • 1/4 teaspoon Ground Black Pepper
5. Check and cut the cod. Run clean fingertips over the cod to check carefully for remaining bones, removing any with clean kitchen tweezers. Pat the fish dry with paper towels. Cut into finger-shaped pieces approximately 3 inches long and 1 inch wide, keeping their natural thickness and aiming for about 16 pieces. Sprinkle the measured 1/2 teaspoon salt evenly over all the fish.
   • 1 1/2 pounds cod fillets — thawed if frozen
   • 1/2 teaspoon salt

   Keep the fish refrigerated until preparation begins; thaw frozen cod in the refrigerator, not on the counter.

6. Coat the cod fingers. Put the flour in a second shallow bowl. Beat the eggs with a fork in the third bowl. Coat each cod finger lightly with flour, shake off the excess, dip into the eggs, and then press into the breadcrumbs to cover all sides. Arrange on the second baking sheet with space between the pieces. Discard leftover flour, egg, and crumbs from the coating bowls. Wash your hands and clean utensils and surfaces that touched the raw fish and eggs.
   • 1 1/2 pounds cod fillets — thawed if frozen
   • 1/3 cup all-purpose flour
   • 2 Each eggs
   • 1 1/4 cups breadcrumbs

   Discard leftover coating mixtures and wash hands; clean utensils and surfaces that touched the raw fish or eggs.

7. Bake the cod fingers. Once the potatoes have roasted for 30 minutes, turn them with the turner and return them to the lower rack. Put the cod on the upper rack. Bake for 12–15 minutes, checking thinner pieces after 10 minutes. Insert a clean thermometer sideways into the center of the thickest fingers; the fish must reach 145°F (63°C). Remove individual pieces when they reach that temperature rather than letting thinner pieces dry out.

   Use a clean thermometer and cook the fish to 145°F (63°C); remove each piece when it reaches that temperature.

8. Finish roasting the potatoes. Continue roasting the potatoes until browned and tender when pierced with a fork, approximately 42–45 minutes in total. If they need a few extra minutes, leave them in the oven while you finish the peas.
9. Cook and season the peas. When the fish has been baking for about 5 minutes, place the frozen peas and 1/2 cup water in the saucepan. Bring to a simmer over medium-high heat, cover, and reduce the heat to medium-low. Cook for 3–5 minutes, stirring once, until tender and steaming hot throughout. Drain through the strainer, return to the saucepan, and stir in the butter and remaining 1/4 teaspoon salt.
   • 2 cups peas
   • 1/2 cup Water
   • 1 tablespoon butter
   • 1/4 teaspoon salt

   Take care when draining the hot peas and cooking water; hot liquid and steam can burn.

10. Serve the meal. Divide the cod fingers, potato wedges, and peas evenly among four plates. Add one lemon wedge to each serving and serve immediately, squeezing the lemon over the fish at the table.
    • 4 Each lemon

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