ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
91% would make again

Baked Potato Wedges & Fish Sticks

Tasty Team

Ingredients

for 4 servings

Paprika Seasoning

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Wedges

  • 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

Nutrition Info

  • Calories 448
  • Fat 5g
  • Carbs 75g
  • Fiber 4g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 4 servings

Paprika Seasoning

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Wedges

  • 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

Nutrition Info

  • Calories 448
  • Fat 5g
  • Carbs 75g
  • Fiber 4g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.