Oven Baked Fish & Chips

Iron Chef Cat Cora has a new cookbook coming out in June called Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes, and I was lucky enough to get an advanced copy from work. I'd expected it to be focused on Greek dishes (given her culinary bent on Iron Chef), but found it covers classic (often comfort) dishes from a wide range of traditions - from Bucatini Amatriciana to Asian Salmon Loaf w/ Wasabi Mayo to Ginger Matzo Ball Soup.

I began flipping through it tonight in hopes of some inspiration for tonight's meal plan: cod, potatoes and broccoli. I found it in Cora's "Crispy Baked Fish Sticks with Honey Mustard Dipping Sauce. In the spirit of the book (the introduction talks about adapting recipes to what you have on hand), I've altered the recipe a bit based on what was available in our kitchen, and added the baked fries to the mix.

Oven Baked Fish & Chips with Honey Mustard Dipping Sauce
5 Yukon Gold potatoes
2 tpsn olive oil
3 cups corn flakes
1/4 cup heavy cream
1/4 cup whole milk
1 Tbspn mustard
1 tspn onion powder
1/2 cup all-purpose flour
1/2 tspn sea salt
1/4 tspn freshly ground black pepper
1 lb cod cut into 2 inch strips
1/4 cup mustard
3 Tbspn honey
Juice of 1/2 a lime

Preheat oven to 425 degrees F. Cut potatoes into steak fries. In a large bowl, toss with olive oil and season with salt and pepper. Oil a baking sheet and spread the fried in a single layer. Bake for 30 minutes, turning once.

Oil a 9x13 inch Pyrex baking dish. Pulse the corn flakes in a food processor until they are small but still have texture. Move to a bowl. Whisk cream, milk, 1 Tbpsn mustard and onion powder in another bowl. Pour the flour onto a plate an season with salt and pepper. Dry the fish pieces, then roll in flour, shake off excess, dip in the cream mixture, then dredge in corn flake crumbs. Place fish pieces in the baking dish in a single layer. Bake for 20 minutes.

Whisk together remaining ingredients (mustard, honey and lime) and serve with fish and chips.