This pub food favorite is popular for a reason! Nothing goes together quite like crispy-on-the-outside, tender-on-the-inside fish and addictively good fries. We’ve added slaw, fresh melon and cookies to round out the meal.
GET ONE: Parmesan-Crusted Cod (1.5 lb)
CHOOSE ONE: Alexia Frozen Fries (15-32 oz)
CHOOSE ONE: Creamy Coleslaw or Pepper Vinegar Slaw (1 lb)
GET ONE: Mixed Melon Cup (22 oz)
GET ONE: Chocolate Chip Mini Cookies (12 ct)
Our Favorite Way To Serve It Up
We recommend frying our Parmesan cod in canola or peanut oil until it’s perfectly crispy. There’s no prep required, so it couldn’t be easier! We’re also particularly fond of Alexia Crispy Rosemary Fries, although you can’t go wrong with any of their varieties.
- 1 bag Alexia Crispy Rosemary Fries
- 1 ½ c canola or peanut oil*
- 1.5 lb Parmesan-Crusted Cod
Cook fries according to package instructions.
Meanwhile, prepare the fish. In a 12-inch nonstick skillet, add enough oil to fill ¼ of the way up the sides, about 1 ½ c. Heat over medium high for 4-5 minutes until temperature reaches 350˚F. Working in batches, carefully add fish to oil and fry 3-4 minutes per side or until internal temperature reaches 145˚F. Transfer fish to a sheet pan lined with a cooling rack. Repeat with remaining fish.