Baked fish and chips mmmm  I love some good fish and chips.  Ok go ahead say that in your best British accent, I know you want to.  I’ve been doing it all day and driving everyone nuts!

Traditionally fish and chips are fried to a perfect golden and crispy brown but I went a little healthier route and baked them instead.

I know some of you are thinking right now that these can’t be as good but I’m a rule breaker and they are good, in their own way.  If you don’t mind frying (I hate the mess it makes!) then by all means prepare these in the traditional way.

Fish and chips have been around for a long time and did you know they helped feed everyone in England during the World Wars.  They were one of the few foods that wasn’t rationed in the World War 2.  Just a random detail I thought I would throw in there cuz I am the queen of random.  Haha….queen, fish and chips….nevermind.

So anyway now that your brain is filled with this marvelous information you were dying to know about make some fish and chips and enjoy them for supper tonight!!

Baked Fish and Chips

Course: Seafood

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 2

Author: Countryside Cravings

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Ingredients

• Tarter Sauce
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped dill pickle
• 1/2 teaspoon dried parsley
• 1/2 teaspoon finely chopped onion
• Chips
• 2 medium potatoes washed and peeled
• 2 tablespoons flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fish
• 1/2 pound cod
• 3 tablespoons flour
• Salt and pepper to taste
• 1 egg
• 1 tablespoon water
• 1/3 cup finely crushed potato chips
• lemon wedges optional

Instructions

• Start off by combining all the tarter sauce ingredients in a small bowl. Cover and place in the refrigerator so the flavors can combine.
• Preheat the oven to 425 degrees F.
• Cut your potatoes into wedges then place them on a baking sheet. Sprinkle them with the flour, salt, pepper and olive oil. Toss until evenly coated. Bake for 30 minutes or until golden and crispy stirring halfway through cooking.
• For the fish, in three separate shallow dishes (I use pie plates) put the flour, salt and pepper in one, beat the egg and water in another and in the last dish put the crushed potato chips. Cut the cod into thick strips and start by dredging in flour, then the egg wash, then in the potato chips. Place on a baking sheet and bake for 15 minutes or until golden and fish flakes easily.
• Serve with chips, tarter sauce and lemon wedges.

Notes

Recipe adapted from Taste of Home