Boneless Chicken Vegetabie


  • 1/2 tbsp. salt

  • 1/2 tbsp. cracked black pepper

  • 2 tbsp. garlic powder

  • 1/4 tbsp. cayenne powder,  to taste

  • 1 lb cod, fresh or defrosted, sliced into 3 -4 inch pieces

  • 3 cups  panko

  • 1-2 tbsp. olive oil 

  • 7-8 small yukon gold potatoes. 4-5 large

Oven heat 350 degrees. 
 peel off and wash finely potatoes. Slice into even 2 inch pieces.
 Place in a pot and cover with cold water.  therefore helping you achieve crispy chips. Set aside as you prepare your breadcrumbs. 
Heat olive oil in a large  pan over medium low heat.
 Add breadcrumbs and stir often. next few minutes,
 the breadcrumbs will begin to toast to a golden brown color.
 Remove from heat and pour into a large mixing pot. 
 add salt, pepper, garlic powder, and cayenne. 
Taste and adjust seasonings per preference, set aside.
 Drain potatoes and pat with a paper towel to remove excess water
 with olive . Pop into the panggangan for 5 minutes while you prepare your fish.
 Fish should be bright, translucent, and have little to no odor.
 Old, unusable fish will be dull  opaque or gray, and have a fishy smell.
 Firmly press fish into breadcrumbs until fully coated.