Baked Fish and Chips Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
638 kcal
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Course
Dinner
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Cuisine
North American
Baked Fish and Chips Recipe
Description
This Baked Fish and Chips Recipe starts by parboiling potato wedges to soften their interiors before oven roasting them at 425°F to achieve crispness on the outside with tender centers. The white fish, commonly center-cut cod but alternatives like halibut or snapper work as well, is dried and cut into 4-inch pieces. The coating process involves dredging fish in flour, then an egg mixture emulsified with Dijon mustard and flavored with paprika, garlic, onion powders, salt, and pepper, followed by a crisp panko breadcrumb coating.
Oven baking both components allows for a less greasy but still textured dish. The fish's breading adds a savory and slightly spicy crust around the tender white fish inside. Meanwhile, the potato wedges develop a golden exterior with a soft inside.
This dish serves well as a casual meal and can be paired with tartar sauce or lemon wedges for added zest. It offers a practical alternative to fried fish and chips while maintaining the classic combination of flavors and textures.
The preparation requires careful drying of the fish before coating for better adherence and avoiding sogginess. The recipe balances cooking times to ensure both fish and chips finish crisp without overcooking.
Ingredients
For the fries (chips)
- 4 medium russet potato
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the baked fish
- 1 ½ lb white fish see notes
- ¼ cup all-purpose flour
- 2 large egg
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup panko breadcrumbs
Instructions
- 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.
- 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.
- While the potatoes are cooking, prepare the fish. Cut the fish into 4-inch lengths and dry them well with paper towels.
- 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.
- 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.
Notes
- Center-cut cod is recommended for its thickness and reasonable price, but halibut, rockfish, or snapper are suitable substitutes.
- Make sure to dry the fish well before coating to help breadcrumbs stick and prevent sogginess.
- Oven bake the parboiled potato wedges until crispy, flipping halfway to ensure even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1= ¼ of the recipe | |
| Calories | 638kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 47g | 94% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 178mg | 59% |
| Sodium | 1309mg | 55% |
| Potassium | 1515mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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