Baked Fish and Chips
Baked fish and chips is a quick and delicious spin on a classic meal that everyone loves, and it's healthier, too! Thick potato wedges are baked until golden and served with crispy panko-crusted white fish, tartar sauce, and lemon wedges. It's easy to make, and it's ready in just over an hour!
For more easy meat and potato meals, try our sheet pan salmon with crispy potatoes and our one pan chicken potato gratin.
This non-traditional, oven-baked fish and chips recipe is a satisfying and healthier take on the English pub-style classic. Don't get us wrong, we love to indulge in the deep-fried version on occasion, but at home, we tend to keep things simple and light.
To make it, simply parboil the potato wedges so they're partially cooked before they go into the oven. This is our trick for fries (chips) with a soft interior and a crispy exterior. While they're baking, we dredge the white fish in flour, egg, and panko breadcrumbs. Everything gets baked until golden and then we serve it with some creamy tartar sauce and fresh lemon wedges on the side.
It's an easy and delicious meal that's great for weeknights, and it's kid-approved, too!
Baked fish and chips ingredients
You don't need many ingredients for this baked fish and chips recipe, and you're likely to have most of them in your pantry.
Here's what you'll need to make the crispy chips (fries):
- Russet potatoes – we like the size and texture of russet potatoes, so that's what we use. But you can use your favorite potato variety, or what you have on hand.
- Olive oil + Salt + pepper
This is what you'll need for the baked fish:
- White fish – we use center-cut cod in this recipe because it's the perfect thickness and it's reasonably priced. You can also use other firm white fish like halibut, rockfish, or snapper.
- All-purpose flour – for dredging the fish and making a delicious crispy coating.
- Eggs – also for dredging, to help the flour and panko stick to the fish.
- Dijon mustard – adds a flavorful kick.
- Seasonings – paprika, garlic powder, onion powder, salt, and pepper.
- Panko breadcrumbs – these Japanese-style breadcrumbs have a dry and flaky consistency, giving the fish a light, crunchy exterior.
How to make baked fish and chips
Not only is this an easy and delicious way to make fish and chips, but it's also healthier! Everything is baked in the oven so there's no frying mess and clean-up is a breeze.
Here's how we make this recipe for baked fish and chips in a few simple steps:
- Start by boiling the potato wedges for about 5 minutes – this helps them to get nice and crispy in the oven.
- After you drain the potatoes, let them steam dry. Then, toss them with oil, salt, and pepper before putting them into the oven.
- While the fries cook, cut the fish and dry the pieces with paper towels.
- Now it's time to dredge the fish. To make things as easy as possible, we recommend setting up three shallow bowls – One bowl with flour, one with egg, and panko in the third. Once the fish is breaded, put it on a baking sheet and spray or drizzle some oil over the top to give the fish a crispy and golden crust.
- Have a peek at your potatoes. When they're nearly done and look golden, add the fish to the oven.
- Bake the fish for 10 minutes until it is crispy and serve it alongside the fries (chips), with some tartar sauce and lemon wedges.
Full recipe instructions are in the recipe card below.
Look for panko breadcrumbs in the Asian aisle of most grocery stores. They may sometimes be found near regular breadcrumbs.
We recommend panko for this recipe, but if regular is what you have on hand, you can certainly use them. The fish won't be quite as crispy, but it will still be very tasty.
You can store any leftover fish and potatoes in your refrigerator for up to 3 days, but the fish is best eaten right away. Make sure to reheat the fish in your oven so that it stays crispy!
What to serve with baked fish and chips
Fish and chips is traditionally served on its own or with a creamy side of coleslaw. If we're craving vegetables (which we often do), we'll serve it with a simple spring mix salad or roasted asparagus.
Creamy salads that pair well with baked fish and chips
Popular baked fish recipes
Baked Fish and Chips
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For the fries (chips)
- 4 medium russet potatoes
- ¼ cup olive oil
- ½ teaspoon EACH: salt and pepper
For the baked fish
- 1 ½ lb white fish, see notes
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tablespoons dijon mustard
- 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper
- 2 cup panko breadcrumbs
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Move your oven tray to the top third of your oven. Cut the potatoes into wedges, put them into a pot, and cover them with water. Bring the pot to a boil then reduce the heat and simmer the potatoes for 5 minutes.4 medium russet potatoes
- Drain the potatoes through a colander and let them steam dry for at least 5 minutes. Transfer the potatoes to one of the parchment paper-lined baking sheets. If they feel wet at all, let them steam for a few minutes more. Toss them with oil, salt, and pepper then spread them out evenly on the baking sheet and put them into your oven. After 20 minutes, flip the potato wedges over and bake them for another 20-30 minutes, or until they are crispy.¼ cup olive oil, ½ teaspoon EACH: salt and pepper
- While the potatoes are cooking, prepare the fish. Cut the fish into 4-inch lengths and dry them well with paper towels.1 ½ lb white fish
- Set up three shallow bowls. Put the flour in one bowl. Whisk the eggs, mustard, paprika, garlic powder, onion powder, salt, and pepper in another bowl. And put the panko in the third bowl. Dredge each piece of fish first in flour, then coat it in egg, then cover it with panko. Place the fish on the other parchment paper-lined baking sheet and spray with oil.¼ cup all-purpose flour, 2 large eggs, 2 tablespoons dijon mustard, 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper, 2 cup panko breadcrumbs
- When the potatoes are soft and golden and look like they're nearly crispy, put the fish into the oven. If you don't have room in your oven for both the fish and potatoes on one rack, move the potatoes to a lower rack.
- Bake the fish for 10 minutes, or until it is crispy and flakes easily. Serve the crispy fish with the fries (chips) on the side and some tartar sauce and lemon wedges.
I love this recipe! I made it exactly like the recipe said, and added sweet potatoes and rosemary to the potatoes.
,, Do you cover the potatoes while steaming?
No, while they steam dry you want to leave them open to the air so they will get as dry as possible. Don’t worry about them cooling down, they’ll be hot once they come out of the oven.