Baked Fish And Chips
This Baked Fish And Chips recipe without beer is panko crusted cod and potato wedges made healthier by baking everything together as a sheet pan meal. Serve as a dinner for two for a fish fry at home and St. Patrick’s Day.
Thanks to the pandemic, Lenten fish fries are looking very different this year. Most churches aren’t hosting them. The ones who are have drive-thru service only.
Last Friday, I went to one by my parents. It was one of the only churches in the area cooking a fish fry, so the drive-thru line took an hour. Then when we finally ordered, there were out of haluski and coleslaw, my two favorite sides.
Needless to say, I’m done attending fish fries until next year. Not only does fried fish not take out well, I don’t want to wait an hour to have food sold out.
The next best thing? Make homemade fish fry dinner for two at home.
That’s the inspiration behind this Baked Fish and Chips recipe. Crispy Panko fish fillets served with oven roasted potato wedges.
Now I hate frying, which is why I opted to bake my homemade fish and chips for two. Plus you can pretend it’s healthier (which it is without all that oil).
If you do want to fry, check out my recipe for Pan Fried Potato Wedges.
Although I’ve eaten fish and chips as a kid, this meal reminds me of my time in Ireland back in 2007.
One of my first meals after settling in was fish and chips from a local fast food place. Couldn’t tell you the name, but I do remember the meal.
Why do they call it fish and chips?
Fish and chips is fish fillets served with potato wedges. Originating from England, it’s often fried and served with malt vinegar and tartar sauce.
When the British say chips, they really mean French fries and not potato chips. They’re often served as potato wedges rather than thin planks.
What is the best fish for fish and chips?
When shopping for fish, you want to pick cod or haddock for baked fish and chips.
I used cod, which has a mild flavor with tender meat.
Haddock isn’t as tender as cod but has more meaty flavor.
Can you bake fish and chips?
Although fish and chips is traditionally fried, yes you can bake fish and chips!
Oven baked fish and chips remain crispy even after baking, thanks to the Panko breading. Just make sure you grease the baking sheet or use parchment paper to keep the fish from sticking.
How To Make Baked Fish And Chips
The best part about baking fish and chips is you can cook them on the same baking tray, like a sheet pan meal.
Of course the potatoes need a head start on cooking time, but then you push them to one side and add the fish.
First, prep the potatoes. Cut them into wedges then toss with oil and salt. Spread into a single layer on a large baking sheet and bake for 25 minutes, flipping once to cook evenly.
While they’re baking, prepare your fish. Lightly season each fillet with salt.
Next, dredge each fillet in flour then egg then Panko breadcrumbs.
Once the potatoes finished baking, push them to one side and add the fish in a single layer.
Continue baking another 15 minutes or until the fish is flakey and cooked through.
Is it better to bake fish covered or uncovered?
You want to bake fish and chips uncovered to ensure crispy breading. Covering the fish will steam it, causing soggy breading.
How To Make Air Fryer Fish And Chips
Own an air fryer? Me too!
If you don’t want to turn on your oven, first air fry your potatoes.
Add some of the wedges to the fry basket without overcrowding (you may need to do this in two batches). Fry at 400F degrees for 20 minutes, shaking the basket halfway through.
Remove the potatoes then add the fish without overcrowding. Fry at 330F degrees for 20 minutes.
What To Do With Leftover Potatoes
If you’re like me and buy 5 pounds of potatoes to save money, you’ll definitely have a lot leftover. Here are some delicious potato recipes for two you can make:
- 2 large russet potatoes (about 1 pound), peeled and cut into wedges
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1 egg, room temperature
- 1 tablespoon water
- 3/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese*
- 1 pound cod or haddock, cut into 4 pieces and patted dry
- Tartar sauce, lemon slices, malt vinegar, and chopped parsley, for serving
- Preheat oven to 400F. Lightly grease a large baking sheet or line with parchment paper.
- In a large bowl, toss together the potato wedges, oil, and salt.
- Spread the potatoes evenly on the baking sheet. Bake for 25 minutes, flipping once halfway through cooking.
- While the potatoes are baking, make the fish: In one shallow bowl, add the flour. In a second shallow bowl, lightly beat together the egg and water. In a third shallow bowl, combine the breadcrumbs and cheese.
- Lightly salt each fillet. Working with one piece at a time,
dredge the fish in flour, then egg, then breadcrumbs.
- Once the potatoes finished baking, push them all to one side then add the fish in a single layer. Bake for 15 minutes or until fish is golden brown and flaky.
- Serve immediately with tartar sauce, lemon slices, malt vinegar, and parsley.
To Cook In An Air Fryer:
- Add some of the potato wedges to the fry basket without overcrowding. Select the Fry Setting if applicable (400F degrees for 20 minutes). Shake the basket halfway through. Once time is up, carefully remove the wedges. Repeat until all of the wedges are cooked.
- Add fish to the fry basket without overcrowding. Select the Fish Setting if applicable (330F degrees for 20 minutes). Once time is up, carefully remove and test for doneness. Repeat until all of the fish is cooked.
*If you leave out the Parmesan cheese, you'll need to add salt to the breadcrumbs. I recommend adding up to 1 teaspoon salt, depending on your taste.