Baked fish and chips are a quick and delicious variation of a classic meal that is made a little healthier! Thick potato wedges are baked until golden and served with crispy white fish that is coated in panko breadcrumbs, along with tartar sauce and lemon wedges for added zing.
Fish and chips, bangers and mash, toad in the hole – the British have some amazing dishes that are often steeped in history. Fish and chips, in particular, have been around for a long time – and fun fact – they were one of the few foods that weren’t rationed during WW2!
I am not claiming these to be authentic British fish and chips, just my version and a little healthier spin on a classic.
Why You’ll Love These Baked Fish and Chips
- Loads of flavor from the spices
- Easier clean-up (no oil splattering everywhere from frying)
- Liked by adults and kids
- Crispy coating, tender fish, and crispy potato wedges using less oil!
Key Ingredients
This is just a quick overview of the ingredients and method for these baked fish and chips. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
Baked Fries (Chips) Ingredients
POTATOES: I prefer russet potatoes for this recipe.
SALT, PAPRIKA, GARLIC POWDER, ONION POWDER
OIL
Ingredients for Crispy Baked Fish
FISH: You want a firm white fish for this recipe.
BREADCRUMBS, PARMESAN CHEESE, GARLIC POWDER, PAPRIKA, AND SALT
EGG, MAYO, AND DIJON: This makes a tasty coating for the breadcrumbs to stick to.
FLOUR
NOTE: Use any firm white fish such as cod (my favorite), Halibut, Haddock, or Pollack. Don’t use a flaky white fish as it won’t hold together as well.
How to Make Baked Fish and Chips
STEP 1: Prep the potatoes. Cut each potato into 6 wedges and place on a baking sheet. Drizzle with oil and seasonings. Toss to coat and bake for 15 minutes. Flip and bake for another 10 minutes.
STEP 2: While the potatoes are baking prepare the fish. Dredge each piece in flour, then the egg wash, then in the panko.
STEP 3: Move the potatoes to one side of the baking sheet and place the fish on the empty half. Bake for 10 minutes or until the fish flakes easily.
FAQs
They’re both delicious and have their merits. It really comes down to preference! I love this baked fish because it’s a bit healthier and I love finding ways to make dishes more wholesome. However, I don’t think fried food is “bad” – we should just enjoy it in moderation.
I would recommend enjoying this dish fresh, but you can also store the cooled fish in an airtight container in the refrigerator for up to 3 days. The potato wedges will keep refrigerated in an airtight container for a few days as well, but keep in mind that they will dry out over time.
I prefer panko for this recipe because I feel it makes a crispier coating. However, if all you have on hand are regular breadcrumbs feel free to use them.
Serving Suggestions
Fish and chips are usually served as is with a side of tartar sauce or maybe some malt vinegar. But you could serve it with this Creamy Coleslaw or even this Broccoli, Bacon, and Grape Salad.
A few other serving suggestions you could try are fresh fruit or this Easy Fruit Salad. If you want to add more vegetables to your meal, you could add a simple side salad with Homemade Ranch Dressing or these Oven Roasted Green Beans.
FISH AND CHIPS TIPS:
Cut the potatoes and fish in a uniform size so they cook evenly.
Fully dry the fish, especially if using frozen, so the fish will cook up crispy instead of soggy.
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Baked Fish and Chips
Ingredients
CHIPS:
- 4 medium russet potatoes, washed and peeled
- 3 tablespoons oil
- 1 teaspoon each: paprika and onion powder
- ½ teaspoon each: garlic powder and salt
FISH:
- 1 pound (453g) cod or other firm white fish
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup (70g) panko breadcrumbs
- ¼ cup (25g) grated parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon garlic powder
Instructions
CHIPS:
- Preheat oven to 425℉. Cut the potatoes in half lengthwise then cut each half into 3 wedges. Place on a large baking sheet. Drizzle with oil and seasonings. Toss to coat.
- Bake for 15 minutes. Remove from the oven and flip potatoes. Bake for 10 more minutes.
FISH:
- Pat fish dry with a paper towel. It is important the fish be dry, or it will turn out soggy. Cut the fish into equal sized strips about 1 inch by 4 inches. Set aside.
- Heat a small skillet over medium-low heat. Add 2 tablespoons of oil and the panko. Stir constantly and cook until the panko is golden. Pour into a shallow dish. To the panko add the parmesan cheese, paprika, garlic powder, and salt and pepper to taste.
- In a separate small shallow dish add the flour. In another separate shallow dish whisk together the egg, mayo, and mustard.
- Dip each piece of fish in the flour, then the egg wash, then the panko. Move the potatoes to one side of the baking sheet and place the fish pieces on the other side. Bake for 10 minutes or until the fish flakes easily.
Notes
- STORAGE: I would recommend enjoying this dish fresh, but you can also store the cooled fish in an airtight container in the refrigerator for up to 3 days. The potato wedges will keep refrigerated in an airtight container for a few days as well, but keep in mind that they will dry out over time.
- If using frozen fish, make sure to fully thaw. Thoroughly dry with paper towels otherwise the fish will be soggy instead of crispy.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
This is so good. I like to serve creamy cole slaw with it.
Thanks Grandma!!
In the past, I’ve absolutely loved fish and chips, but since going on a diet I have limited my intake of the traditional dish. I’m so glad to have found a baked version of this glorious food! I agree with you that the baked version is a lighter and healthier option. Thanks for sharing!
Thank you for the wonderful comment and I hope you enjoy them!