Easy Baked Fish and Chips

5 from 16 votes

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: American, Healthy

Keyword: Baked Fish and Chips, easy baked fish and chips

Servings: servings

Author: Chelsea Lords

Cost: $14.13

Equipment

Large sheet pan (15" x 21") or 2 smaller (18 x 13-inch) sheet pans, see note 1
Large pan nonstick

Ingredients

Cooking spray

Chips

2 pounds russet potatoes try to get 4, 1/2-pound potatoes
3 tablespoons olive oil
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
Salt and pepper

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

US - Metric

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

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