Baked Fish and Chips

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Say hello to a healthier version of the beloved classic fried fish and chips: Baked Fish and Chips! This recipe takes traditional comfort food to the next level by baking everything to crispy perfection, right on one sheet pan. No more deep frying and excess oil! The oven-baked crispy potato wedges paired with juicy and flaky breaded cod are guaranteed to leave everyone asking for seconds. Serve with lemon wedges, tartar sauce, and freshly grated Parmesan cheese for an extra burst of flavor. 

Overhead image of the Baked Fish and Chips

Baked Fish And Chips Without Sacrificing Flavor!

Baked Fish and Chips is not only delicious but also a more nutritious alternative to traditional fried fish and chips. 

What makes this recipe so great? We bake everything in the oven, rather than deep-frying; that reduces the amount of oil and fat used. Additionally, seasonings like paprika, onion, garlic, and thyme deliver loads of flavor without having to rely on less-healthful ingredients.

Another reason why this recipe is so much fun to make is that it can all be baked on one sheet pan. This not only saves time in the kitchen but also makes for easy cleanup. The sheet pan serves as a vessel to cook both the potatoes and the fish simultaneously, giving you a complete meal without loads of dishes.

But the best part of this recipe is not just the ease of clean-up or its health benefits. It’s the flavor! The fish is cooked to juicy perfection, with a crunchy, flavorful coating. The potato wedges are crispy on the outside and tender on the inside, with a deep savory flavor. The combination of the two is simply irresistible, especially when paired with a dollop of tangy tartar sauce. This Baked Fish and Chips recipe is a hit with kids and adults alike! My own children loved it and I have a feeling yours will too. Trust us, you won’t be disappointed!

Process shots-- images of the potatoes being cut in wedges and the seasonings being added and it all being tossed together Process shots of baked fish and chips-- images of the fries being baked

Tools Needed For Baked Fish and Chips

  • 15×21-inch extra-large sheet pan. To fit both the wedges and fish one sheet pan, you’ll need a 15×21 inch sheet pan. Otherwise, you may need to use two smaller pans. The more space the wedges and fish have (and the less crowded they are) the better they roast in the oven. Timing will be off if the sheet pan is overcrowded.
  • Spatula. To quickly flip the wedges and serve up the fish, I love using this metal spatula.
  • Cooking spray. Once all the fish is battered and breaded, spray them with cooking spray. This promotes crisp, even browning in the oven and results in seriously crispy, crunchy fish sticks! We typically use olive oil cooking spray which can be found near the different types of oils in the grocery store.

Process shots-- images of the bread crumbs being browned

What To Serve With Baked Fish And Chips

Baked Fish and Chips make a complete meal in itself, but to make it even more special, serve it with some delicious sides. Here are a few suggestions:

  • Tartar sauce: You can find it in the condiments section of the grocery store, or make your own with this super-easy homemade recipe. Seriously, five minutes and you’re done!
  • Coleslaw: It’s a classic side dish that adds a crunchy and tangy flavor to the meal.
  • Roasted vegetables: Add some colorful and nutritious vegetables to the meal by roasting some asparagus, bell peppers, broccoli, or zucchini.
  • Salad: A green garden salad with a light vinaigrette dressing adds a fresh and crisp flavor to the meal.

Process shots of Baked Fish and Chips-- images of the fish being cut into strips and the batter being mixed together

Baked Fish And Chips Toppings

When it comes to serving this Baked Fish and Chips, Tartar Sauce is a must, in my opinion. The combination of juicy fish sticks and tangy tartar sauce is simply irresistible. You can use our recipe and fix it ahead of time, since the flavor only intensifies and improves with time. And if you happen to have any leftovers, it makes for a delicious veggie dip or even a flavor booster for your tuna patties.

We also love serving lemon wedges on the side to squeeze over the fish.

When it comes to the potato wedges, we like to use a microplane to freshly grate some Parmesan cheese on top of them right out of the oven. This adds an extra touch of flavor and richness. Serve with ketchup and/or fry sauce on the side for dipping, and your meal is complete!

Process shots-- images of fish being dredged in flour, covered in batter, and coated in breading

Fish and Chips Tips

Here are some tips to help you make the best Baked Fish and Chips:

  • Cut the potatoes into wedges of uniform size so that they cook evenly.
  • Fully dry the potatoes before coating them in oil and seasonings.
  • Make sure the fish is completely dry before coating it, as this will help the coating stick better and result in a crispier texture.
  • Keep an eye on the cooking time. Cooking times may vary depending on the size and thickness of your fish and chips.

QUICK TIP

What Is panko? Panko is a type of breadcrumb used in many Asian cuisines, especially Japanese. It’s different from traditional breadcrumbs in that the bread is processed differently, resulting in a coarser, lighter texture. This unique texture makes panko an excellent choice for coating foods for frying or baking because it creates a crispy, crunchy coating. Panko breadcrumbs can be found in most grocery stores typically near regular breadcrumbs.

Process shots-- images of the breaded fish being placed on the sheet pan with the fries and it all being baked

QUICK TIP

 

Recipe Timing

The timing for this Baked Fish and Chips recipe varies, depending on several factors: the size of the sheet pan, the size of the potato wedges, and the size of the fish pieces. I recommend using an extra-large sheet pan to ensure proper roasting. If one isn’t available, use two separate pans; crowding the ingredients leads to slower and uneven roasting. If you think the fish or potatoes might be under- or over-cooked, use two separate pans  to ensure both ingredients are cooked evenly and timely.

Up close overhead image of the Baked Fish and Chips ready to be enjoyed

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Baked Fish and Chips

5 from 16 votes
Say hello to a healthier version of the beloved classic fried fish and chips: Baked Fish and Chips! This recipe takes traditional comfort food to the next level by baking everything to crispy perfection, right on ONE sheet with no more deep frying and excess oil! The oven-baked crispy potato wedges paired with juicy and flaky breaded cod and guaranteed to leave everyone asking for seconds. Serve with lemon wedges, tartar sauce and freshly grated Parmesan cheese for an extra burst of flavor. 
Print Recipe

Baked Fish and Chips

5 from 16 votes
Say hello to a healthier version of the beloved classic fried fish and chips: Baked Fish and Chips! This recipe takes traditional comfort food to the next level by baking everything to crispy perfection, right on ONE sheet with no more deep frying and excess oil! The oven-baked crispy potato wedges paired with juicy and flaky breaded cod and guaranteed to leave everyone asking for seconds. Serve with lemon wedges, tartar sauce and freshly grated Parmesan cheese for an extra burst of flavor. 
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Baked Fish and Chips
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 -4 servings
Chelsea Lords
Calories 711kcal
Cost $14.13

Equipment

  • 1 Extra-large (15x21-inch) sheet pan OR 2 smaller (18x13-inch) sheet pans. (Note 1)
  • Cooking Spray

Ingredients

Chips

  • 2 lbs. russet potatoes (try to get 4, 1/2-pound potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons each: paprika, onion, and garlic powder
  • Fine sea salt & pepper

Fish

  • 10 ounces cod (Note 2)
  • 1 cup panko breadcrumbs
  • ¼ teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • cup white flour
  • 1 large egg
  • 1 tablespoon each: Dijon mustard and mayonnaise
  • Serve with: lemon wedges and tartar sauce (a must!) plus ketchup and/or fry sauce (for the fries!) (Note 3)
  • Optional: freshly grated Parmesan cheese

Instructions

  • PREP: Preheat the oven to 425°F. Peel, wash, and dry the potatoes. Cut the potatoes in half lengthwise. Then cut each half into 4 wedges to get 8 wedges per potato. (If you're using smaller potatoes, cut into 6 wedges). Set out an extra-large (15x21-inches) or 2 smaller (18x13-inches) sheet pans (See Note 1) and grease with non-stick cooking spray.
  • POTATOES: Add cut potato wedges to a large bowl. Drizzle with 3 tbsp oil and add all the seasonings; seasoning to taste with salt & pepper. (I add 1 tsp salt and 1/2 tsp pepper.) Toss well (use your hands!) until potatoes are nicely and evenly coated.
  • BAKE POTATOES: Dump potatoes onto prepared sheet pan. Spread out on the tray so they've got plenty of space. Place cut sides down to touch the tray. Bake for 15 minutes, then remove, flip potatoes around, and bake for 10 more minutes. If using one sheet pan: remove the wedges from the oven and separate them to either side of the pan so there is a section in the center (we'll place the fish here). Wipe down the center of the pan with a paper towel.
  • FISH BREADING: Meanwhile, prepare the fish. Start with the breading mixture. Add 2 tbsp oil to a large nonstick skillet over medium heat. Add garlic, and sauté for 15 seconds. Then add panko, dried thyme, and ¼ tsp salt. Stir until the panko is golden brown, about 4-6 minutes. Remove from the heat and immediately dump into a large shallow bowl.
  • FISH COATING MIXTURES: Put flour in a bowl. Place the egg, Dijon mustard, mayo, plus salt & pepper (I add 1/4 tsp each) in a separate bowl. Briskly whisk the egg and mustard until well combined.
  • PREP FISH: Pat cod dry with paper towel. Cut the cod into equal-sized strips (1/2-inch by 4-1/2 inches).
  • COAT FISH: Gently dredge each piece of fish in flour. Be generous-- you should use up most of the flour. Then dredge each piece in the mustard/ egg mixture. Finally, dredge each piece in the toasted panko, using your hands to gently press the crumbs to adhere. (All 3 of the mixtures should pretty much be all used up.)
  • BAKE FISH: Add coated fish to the center of the pan (or a second pan, if using smaller pans) with the potato wedges and generously spray with cooking spray. Bake for another 8-13 minutes or until fish is opaque and flakes easily and potatoes are crisp-tender. (If potatoes aren't quite done, but the fish is, remove fish and bake potatoes an extra 5 minutes or so.) While the fish is baking, make the tartar sauce (See Note 3)!
  • ENJOY: Remove from the oven and use a microplane to grate some Parmesan cheese on top of the fries if desired. Divide fish and chips evenly on plates. Serve with tartar sauce and lots of fresh lemon. Enjoy!

Video

Recipe Notes

Note 1: Sheet pan: The timing of this recipe has been tested in a sheet pan measuring 15×21 inches. Baking time is it a lot longer on a smaller pan, since ingredients that are too crowded take longer to roast. If you don't have an extra-large sheet pan available, to ensure optimal results, use two separate sheet pans-- one for the potatoes and one for the fish. If you're using two smaller pans, place them on the same rack in the oven for even cooking.
Note 2: Cod: For the best results, we recommend using cod in this recipe. If using frozen fish, make sure it is fully thawed by following the package directions, and be sure to thoroughly dry the pieces using a paper towel before using them in the recipe.
Note 3: Tartar sauce: When it comes to serving this Baked Fish and Chips, tartar sauce is a must in my opinion. You can prepare the sauce ahead of time (the flavor only intensifies and improves with time). Here's our favorite homemade tartar sauce (dill can be left out for a quicker prep time).
 

Nutrition Facts

Serving: 1serving | Calories: 711kcal | Carbohydrates: 80g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 268mg | Potassium: 1734mg | Fiber: 5g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




33 Comments

  1. This looks divine! My boyfriend and I love fish and chips – we live in England so go figure – but it’s nice to know that one of our favourite meals to eat out can be made so simply, not mention more healthily at home! Will be trying this very soon! 🙂
    (Oh and a little side note, I really welcome a fish dish on your blog as I’ve never enjoyed meat – been a pescatarian/vegetarian since I was a kid – and I love your recipes so this is one I can make.)

  2. 5 stars
    Fish sticks and fries used to be one of my favorite meals, too, but I haven’t had it in forever because it’s just not super healthy! I will SO be trying this out! 🙂

  3. I LOVE fish and chips!!! one of my favorite British foods, always order it when I’m at a great pub 🙂 this looks awesome Chelsea! xo

  4. This looks amazing!!! I love fish and chips but they can be on the greasy/heavy side — love that this is a baked version. The fries look so yummy too. Going to give this one a try!

  5. Chelsea, I can’t get over how amazing your shots are! Literally my mouth is watering and I JUST had breakfast haha. This looks so good, i will give the potato soaking a try next time i do homemade fries!

  6. 5 stars
    I can taste the crunch through your pics! Beautiful and they look amazing!! Will be trying these soon!

  7. 5 stars
    i adore the photos of this chelsea! they are so warm, vibrant..and definitely make me want to make this! Yum!

  8. 5 stars
    I love it that this recipe is baked Chelsea! Based on your choice of ingredients I can tell it’s really flavorful too… oh, and that bucket of fries… WOW!

  9. 5 stars
    Another five-star recipe Chelsea! I made it tonight – it was much easier than expected (I seldom cook) – and both the fish and chips were fragrant and crispy and even better than the fried version (too greasy which my stomach gets upset to). Thanks for the tip re: Panko, I trust that it made a real difference! ( I managed to find a brand of Panko “especially made for baking”, haha… Perks of living in Asia I reckon.)

    1. I’m so happy this dinner was a hit for you Yau Lam! 🙂 I so appreciate you leaving reviews on the recipes you’ve tried 🙂

  10. 5 stars
    I made this for the first time tonight and was blown away by how good it was. It’s not often that recipes turn out great on the first try; I usually need to make them a few times and tweak them. I loved the panko breading and think it really made the whole dish. I’ll be keeping this recipe for sure!

    1. So happy to hear this was a hit first time 🙂 Thank you so much for the comment Jamie! 🙂

  11. My mouth is watering! This is tomorrow nights dinner. Being 7 weeks pregnant I’m not sure if I can wait til then! I will be sure to stop back and tell you how it turned out! ? ?

    1. Ahh congrats on the pregnancy!! <3 And yay i'm so excited to hear how you like it! It's definitely a favorite around here!

  12. 5 stars
    Thanks! But let me tell you… Oh my goodness! SO. GOOD. The 8 year old ate it, the 2 year old ate it, loved it!!

    Definitely adding this recipe to the rotation!

  13. 5 stars
    I cannot thank you enough for this recipe. We made this for dinner and I have never made a more delicious piece of fish…EVER! And the fries were so crispy and perfect. This will easily become a weekly favorite.

  14. 5 stars
    Baked (roasted?!) and devoured tonight, and thoroughly enjoyed! This will be repeated soon, likely with company because it was so fantastic! Chips were crispy and flavorful – not greasy at all. Fish was delish – the panko worked very well as a jacket for the cod. Added some sauted zucchini with onion – which offered a wonderful side dish. Thanks for a just superb recipe, Chelsea!!!

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