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Parve
Easy
2 Hours, 30 Minutes
Diets 
Aside from the fat, nothing is missing from these oven fried fish fillets. Panko crumbs are thicker than regular bread crumbs and can be bought in herbed flavours for a nice change. If you cannot find panko crumbs, homemade bread crumbs can be an excellent substitute. The fries have a crunchy outside with a soft creamy centre. Salt and vinegar add zing and flavor, making them an extra special favorite.
4 fillets of turbot, sole or halibut
garlic powder
black pepper
salt
1 egg, beaten, for brushing
5 ounces Gefen Panko Crumbs
3 pounds russet or baking potatoes
2 cups Gefen Vinegar
2 cups water
sea salt
1/4 cup Gefen Mayonnaise
3 pickles, chopped, plus 1/2 teaspoon liquid from the pickle jar
Preheat oven to 450 degrees Fahrenheit.
Season the fish fillets with garlic powder, black pepper and a bit of salt. Brush with beaten egg and dredge in panko crumbs.
Pour a thin layer of olive oil onto a cookie sheet. Place tray into a oven for two minutes to heat oil. Carefully remove from oven and place breaded fillets onto oil. Bake for about 10 minutes until breadcrumbs are browned.
Preheat oven to 450 degrees Fahrenheit.
Wash potatoes but don’t peel. Cut the potatoes into wedges lengthwise. In a large bowl mix, add both water and vinegar. Let potato wedges soak for half an hour. Strain and pat dry.
Line a rimmed cookie sheet with a thin layer of olive oil. Place the oiled cookie sheet in oven for two minutes and then add potato wedges, in a single layer. Bake for half an hour. Turn over each one and bake for 25 minutes more. Remove from oven and sprinkle with vinegar and sea salt. Serve immediately.
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