Sheet-Pan Fish & Chips

Arrange racks in the upper and lower thirds of oven; preheat to 450°. In a medium bowl, mix panko, 1/3 cup oil, and 1/4 tsp. salt. Spread evenly over a large (18" x 11") parchment-lined baking sheet; reserve bowl.

Bake panko for 3 minutes, then stir, redistributing so crumbs on the top fall to the bottom and those on the edges are in the middle, then bake for 3 minutes more. Stir panko again and continue to bake until golden brown, 1 to 2 minutes more.

Using parchment as a funnel, return panko mixture to reserved bowl.

Reline baking sheet with foil. (Careful! The baking sheet may still be hot.) Arrange fries in a single layer on prepared sheet.

Bake fries on the bottom rack for 20 minutes.

Meanwhile, in a shallow bowl, whisk egg, mayonnaise, paprika, and pepper. Season fish all over with 1 tsp. salt. Working one piece at a time, dip into egg mixture until coated on all sides. Transfer to bowl with panko, turning and pressing to adhere. Arrange on another foil-lined baking sheet.

Remove baking sheet with fries from oven. Drizzle fries with remaining 2 Tbsp. oil and toss to coat, then arrange in a single layer.

Bake fries on top rack and fish on bottom rack until fries are golden and crisp and fish is flaky and cooked through, 10 to 20 minutes, depending on thickness of fish.

Divide fish and chips among plates. Serve with tartar sauce and vinegar alongside.