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Baked Potato Wedges & Fish Sticks

by Claire Nolan


for 4 servings

Paprika Seasoning

  • 2 teaspoons
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • ½ teaspoon
  • ½ teaspoon


  • 2 large russet potatoes, scrubbed clean

Fish Sticks

  • 2 cod fillets
  • 3 eggs, beaten
  • 1 cup
    flour (125 g)
  • 1 cup
    panko breadcrumbs (50 g)

Dipping Sauces

  • tarter sauce, optional
  • ketchup, optional
    Calories 367
    Fat 5g
    Carbs 56g
    Fiber 2g
    Sugar 2g
    Protein 22g

Estimated values based on one serving size.



  1. In a small bowl, combine all the paprika seasoning ingredients, stir.
  2. Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
  3. Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
  4. Preheat oven to 400˚F (200˚C).
  5. Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
  6. Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
  7. Bake for 30 minutes, flipping halfway, or until crispy.
  8. Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
  9. Mix the paprika seasoning into the panko.
  10. Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
  11. Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
  12. Serve with your favorite dipping sauces.
  13. Enjoy!




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