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  • Nonstick cooking spray
  • 3 medium russet potatoes, peeled
  • 3 tablespoons Food Club olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Food Club pure ground black pepper
  • 1/4 teaspoon lemon zest
  • 1-1/2 pounds Foley Fresh cod fillets, cut crosswise into 3-inch pieces
  • Chopped fresh parsley and lemon wedges for garnish
  • Tartar sauce for serving (optional)
  • 2 cornichons, minced
  • 1 garlic clove, minced
  • 1/2 cup Food Club mayonnaise
  • 1 tablespoon capers, rinsed and chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Food Club pure ground black pepper


  1. Preheat oven to 400°. Spray 3 rimmed baking pans with cooking spray. Cut potatoes lengthwise into 1/4-inch-thick strips. In large bowl, toss potatoes, oil and 1 teaspoon salt; transfer to 2 prepared pans. Bake 25 minutes or until golden brown and crisp, turning once.
  2. In small bowl, combine celery salt, paprika, pepper and lemon zest; sprinkle on cod and place on remaining prepared pan. Bake 10 minutes or until internal temperature reaches 145°. Serve fish with chips garnished with parsley and lemon wedges along with tartar sauce, if desired.

Tartar Sauce

In medium bowl, whisk all ingredients until combined; cover and refrigerate 2 hours or overnight. Makes about 3/4 cup.

  • 350 Calories
  • 14g Fat (2g Saturated)
  • 65mg Cholesterol
  • 831mg Sodium
  • 28g Carbohydrates
  • 3g Fiber
  • 30g Protein