Baked Fish and Chips

Overhead view of fish and chips on a plate garnished with lemon wedges. Tartar sauce off to the side.

Course: Seafood

Cuisine: American, british

Keyword: baked fish, fish and chips

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 717kcal

Author: Malinda Linnebur

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 bread crumbs, along with tartar sauce and lemon wedges for added zing.

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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.

Nutrition