Juicy breaded cod with potato salad

Ingredients:

• 0.6 kg cod fillet (preferably Pacific), cut into 8 pieces
• 0.7 kg small red potatoes, cut into 4 pieces
• 3 tbsp. sour milk or kefir
• 3 tablespoons mayonnaise
• 4 tsp relisha
• 2 celery stalks, thinly sliced ​​+ chopped leaves for serving
• 2 green onions, thinly sliced
• Whites of 3 large eggs
• 1.5 cups panko breadcrumbs
• 1 teaspoon paprika
• Cooking spray
• Lemon wedges, for serving

Preparation:

1. Preheat oven to 230°C (430°F). Place the potatoes in a saucepan and cover with cold water to a depth of 2.5 cm (1 inch); season with salt. Bring to a boil, reduce heat to medium-low, and simmer until tender, 10 minutes. Drain.
2. Combine the sour milk, mayonnaise, and relish in a large bowl. Add the potatoes, chopped celery, green onions, 1/4 teaspoon salt, and black pepper to taste, and stir. Refrigerate until ready to serve.
3. In a large bowl, whisk the egg whites. Place the breadcrumbs in another bowl. Sprinkle the fish with paprika, 1 teaspoon of salt, and a little black pepper. Dip each piece of fish in the egg whites, then roll in breadcrumbs, pressing down to adhere. Transfer to a wire rack set over a baking sheet.
4. Spray the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Sprinkle the potato salad with celery leaves. Serve with the fish and lemon wedges.