BEST Baked Fish and Chips

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Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!

Overhead image of the Baked Fish and Chips

Baked Fish And Chips Without Sacrificing Flavor!

Here’s the overview: We ditch the deep fryer and bake everything instead. Less oil, less fat, but plenty of flavors thanks to spices.

One of my favorite parts? Everything cooks together on one sheet pan. That means less time cooking and cleaning. You get juicy, crunchy fish and crispy potatoes all at once, perfect with a big scoop of tartar sauce.

Plus while things are baking in the oven, you’ll have time to whip together this amazing Mediterranean Orzo Salad!

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

Here’s What You Need To Make 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.

Process shots of baked fish and chips-- images of the fries being baked

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.

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.

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

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!

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.


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.

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

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. 

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

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Easy Baked Fish and Chips

5 from 16 votes
Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!
Print Recipe

Easy Baked Fish and Chips

5 from 16 votes
Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!
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


  • 1 Extra-large (15x21-inch) sheet pan OR 2 smaller (18x13-inch) sheet pans. (Note 1)
  • Olive oil cooking spray



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


  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 10 ounces cod (Note 2)
  • 1 cup panko breadcrumbs
  • ¼ teaspoon dried thyme
  • cup white flour
  • 1 large egg
  • 1 tablespoon each: Dijon mustard & 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


  • PREP: 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.
  • POTATOES: In a large bowl, toss potato wedges with oil & seasonings. I add 1 tsp salt & 1/2 tsp pepper. Space out on sheet pan, cut sides down. Bake 15 min, flip, bake 10 more. Move potatoes to the edges of the pan leaving room in center for fish. Wipe down center with paper towel.
  • FISH BREADING: Add 2 tbsp oil to large nonstick skillet over medium heat. Add garlic, cook for 30 seconds. Add panko, thyme, salt (1/4 tsp), and toast till golden, 4-6 mins. Remove and transfer to a bowl.
  • FISH COATING MIXTURES: Prep separate bowls for flour and a whisked mix of egg, Dijon, mayo, salt & pepper (1/4 tsp of each).
  • 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: Dredge fish pieces in flour, egg mix, then panko. Try to use up all these mixtures. Place on the pan with potatoes, spray everything with cooking spray.
  • BAKE FISH: Bake 8-13 min until fish is opaque and potatoes are crisp. If needed, remove fish early and finish baking potatoes.
  • ENJOY: Optionally top fries with Parmesan right out of the oven. Serve immediately with tartar sauce and lemon.


Recipe Notes

Note 1: This recipe is perfect on a 15×21 inches 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: Tartar sauce is highly recommended for this recipe. It can be made in advance. 

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.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  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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