Baked Fish and Chips with crispy potatoes and flaky cod, all baked on one pan—no frying!
The Best Baked Fish And Chips
Here’s the overview—no deep fryer needed! Everything gets baked instead for less oil, less fat, and plenty of flavor from the spices.
One of the best parts? It all cooks on one sheet pan, cutting down on both cooking and cleaning. The result—juicy, crunchy fish and crispy potatoes, perfect with a big scoop of tartar sauce.
And while it’s baking, there’s just enough time to whip up this amazing Mediterranean Orzo Salad!
What You Need 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 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 makes sure they get crisp, even browning in the oven.
Baked Fish and Chips Ingredients
- Potatoes: I love using Russet potatoes in this recipe.
- Olive Oil: Essential for roasting potatoes and toasting panko.
- Seasonings: Paprika, onion powder, and garlic powder enhance flavor.
- Cod: Fresh or fully thawed cod works best. Dry thoroughly for the perfect crispy crust!
- Panko Breadcrumbs: Toast for added crunch.
- Dried Thyme & Minced Garlic: Adds depth of flavor to the fish coating.
- Flour & Egg: Creates the base layer for the panko to stick to the fish.
- Dijon Mustard & Mayonnaise: Mix with egg for a flavorful dredge.
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.
- Coleslaw: This is a classic side dish! Adds a nice crunchy texture and tangy flavor to the fish sticks.
- Roasted vegetables: Add some colorful veggies to the meal by roasting some asparagus, bell peppers, broccoli, or zucchini.
- Salad: A garden salad with a vinaigrette adds a nice freshness to the meal.
Baked Fish And Chips Toppings
Here are my favorite ways to finish this meal:
Tartar Sauce
- 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 this tangy sauce is the BEST!
- You can make it ahead of time, because the flavor only gets better with time. And if you happen to have any leftovers, it makes for a great veggie dip or even a flavor booster for your tuna patties.
Lemon & Parmesan
- 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.
- Serve those wedges with ketchup and/or fry sauce on the side for dipping!
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’s Panko? Panko is a special kind of breadcrumb. Unlike regular breadcrumbs, panko is made in a way that gives it a lighter, chunkier texture. This makes it great for baking foods because it helps them get a nice, crispy crunch.
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 even cooking.
If one isn’t available, use two separate pans; crowding the ingredients leads to slower and uneven roasting.
More Seafood Dinners:
- Honey Garlic Shrimp with an easy stir-fry sauce
- Fish Stick Tacos with a quick sauce
- Fish Tacos with blackened fish
- Shrimp Fajitas made on one sheet pan
- Tuna Pasta cheesy pasta with tuna
Easy Baked Fish and Chips
Baked Fish and Chips is a delicious, fuss-free meal. Enjoy perfectly crispy potatoes and flaky, tender cod, all baked together on one sheet pan—no frying required!
Equipment
- Large sheet pan (15″ x 21″) or 2 smaller (18 x 13-inch) sheet pans, see note 1
- Large pan nonstick
Ingredients
Chips
Fish
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 10 ounces cod see note 2
- 1 cup panko breadcrumbs
- 1/4 teaspoon dried thyme
- 1/3 cup flour
- 1 large egg
- 1 tablespoon Dijon-style mustard
- 1 tablespoon mayo
- Serving suggestions see note 3
- freshly grated Parmesan cheese optional
Instructions
- Preheat oven to 425°F. Peel, wash, dry, and cut potatoes into wedges (8 wedges per potato). Grease your sheet pan(s) with cooking spray.
- In a large bowl, toss potato wedges with oil and seasonings. I add 1 teaspoon salt and 1/2 teaspoon pepper. Space out on sheet pan with cut sides down. Bake 15 minutes, flip, bake 10 more. Move potatoes to the edges of the pan, leaving room in center for fish. Wipe down center with paper towel.
- Add 2 tablespoons oil to large nonstick pan over medium heat. Add garlic and cook for 30 seconds. Add panko, thyme, salt (1/4 teaspoon), and toast till golden, 4–6 mins. Remove and transfer to a bowl.
- Prep separate bowls for flour and a whisked mix of egg, mustard, mayo, salt, and pepper (1/4 tsp of each).
- Pat cod dry with paper towel. Cut cod into equal-sized strips (1/2-inch by 4-1/2 inches).
- Dredge fish pieces in flour, egg mix, then panko. Try to use up all these mixtures. Place on the pan with potatoes, then spray everything with cooking spray.
- Bake 8–13 min until fish is opaque and potatoes are crisp. If needed, remove fish early and finish baking potatoes.
- Optionally top fries with Parmesan right out of the oven. Serve immediately with tartar sauce and lemon.
Video
Recipe Notes
Note 1: This recipe is perfect on a 15×21-inch sheet pan. For smaller pans, use two to avoid overcrowding and ensure even roasting—one for potatoes, another for fish. If using two pans, place them on the same oven rack.
Note 2: Cod is preferred for this dish. If using frozen cod, thaw completely and pat dry before use.
Note 3: You can serve this dish with lemon wedges and tartar sauce (a must!) plus ketchup and/or fry sauce (for the fries!). Tartar sauce is highly recommended, and it can be made in advance.
Storage: Store leftovers in an airtight container in the fridge, keeping fish and potatoes separate if possible. Reheat in the oven at 375°F to keep the potatoes crispy. Avoid microwaving.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I found your recipe a few weeks ago in desperation one evening when I’d taken fish out for dinner, I was exhausted and I needed something quick and easy. This recipe fit the bill and it is SO DELICIOUS!! I had organic french fries in the freezer so I haven’t made the fries yet, but will soon. They look delicious as well. Back to the fish….I really dislike frying food as its so greasy and messy so I love this recipe. The fish comes out moist, crunchy and the crunchy coating stays on the fish. I’ve made this 2 more times, most recently Sat night when I used the recipe for fish tacos. I doubled the mayo, ditched the mustard and added 1 tsp or so of Mex seasoning. Also added the mex seasoning to the panko and ditched the thyme. Delicious! We are sharing this recipe with friends that are avid fisherman. YUM!! THANK YOU THANK YOU!!! It is now my “go to” for fish 🙂
I am so thrilled to hear this! Thank you so much for taking the time to comment!
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!!!
I am so thrilled to hear this! Thanks so much Chuck! 🙂
Excelente receta, nunca había preparado la leche de tigre así. Quedó muy rico, muchas gracias Lorena
Gracious! 🙂
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.
Yay! I am thrilled to hear! Thanks so much Elizabeth! 🙂
I followed the recipe to the letter. The chips were greasy and inedible. The fish was just OK.
Such a bummer, I’m so sorry you didn’t enjoy this recipe! 🙁
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!
I’m so happy to hear this! Kid approval is the best! Thank you! 🙂
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! ? ?
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!
These look delish! How much fish did you use love?
10 ounces cod 🙂
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!
So happy to hear this was a hit first time 🙂 Thank you so much for the comment Jamie! 🙂
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.)
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 🙂