Oven Fried Fish with Potato Salad
Ingredients
- 1 1/2 pounds small red-skinned potatoes, quartered
- Kosher salt
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 4 teaspoons relish
- 2 stalks celery, thinly sliced, plus chopped celery leaves for topping
- 2 scallions, thinly sliced
- Freshly ground pepper
- 3 large egg whites
- 1 1/2 cups panko breadcrumbs
- 1 1/4 pounds cod (preferably Pacific cod), cut into 8 pieces
- 1 teaspoon paprika
- Cooking spray
- Lemon wedges, for serving
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