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Ingredients
  • 2 russet potatoes (1 ¼ pounds total), cut into very thin slices with a handheld slicer
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • Coarse salt and freshly ground pepper
  • 1 ¼ cups panko
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1 ½ pounds skinless cod fillet, cut into 1-inch-thick strips
  • Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)
Steps
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