Rice Paper Fish and Chips

Preheat your oven to 425 degrees Fahrenheit. Cut 2 large russet potatoes into thick wedges. Toss the wedges with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp smoked paprika until evenly coated.

Spread the potato wedges on a baking sheet in a single layer. Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.

While the chips bake, cut 1 lb of cod fillets into 4 equal portions. Season the fish evenly with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Cut the 2 nori sheets in half so you have 4 rectangular pieces. Briefly dip 1 rice paper wrapper into a shallow dish of warm water for about 5 seconds until just pliable, then lay it flat on a cutting board.

Place a piece of nori in the center of the wet rice paper, top with a seasoned cod portion, and fold the edges of the rice paper over the fish like a burrito. Repeat with a second rice paper wrapper for each piece to double-wrap them, ensuring a super crispy exterior.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the wrapped fish parcels seam-side down. Pan-fry for 4 to 5 minutes per side until the rice paper is bubbly, golden, and crispy, and the fish is cooked through and opaque.

Remove the fish from the skillet and let rest on a wire rack for 2 minutes to retain crunch. Serve hot alongside the baked potato wedges and your favorite tartar sauce.