Baked Fish And Chips
Baked Fish And Chips without beer is panko crusted cod and potato wedges made healthier by baking everything together as a sheet pan meal. Serve for a fish fry at home or for St. Patrick’s Day.
Thanks to the pandemic, Lenten fish fries are looking very different. Most churches aren’t having them anymore. The ones who are either have drive-thru service or a limited menu.
Last year 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, that was only fish fry last 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 a homemade fish fry dinner 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. Plus you can pretend it’s healthier (which it is without all that oil).
Serve it with haluski and coleslaw for the full fish fry experience.
If you do want to fry, check out my recipe for Pan Fried Potato Wedges.
Although I’ve eaten cod 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.
Ingredients For Baked Fish and Chips
To make your oven fried fish and chips, you’ll need the following ingredients:
- Russet potatoes: Ideal potato to use when making fish and chips
- Vegetable oil: You do need some oil to crisp up your potatoes
- Salt: Trust me – you don’t want bland fish or potatoes!
- Flour: Helps seal in moisture before cooking
- Egg: Helps adhere the breading
- Panko breadcrumbs: Since you’re not frying the fish, Panko gives it a nice crunch even after baking.
- Parmesan cheese: Adds a cheesy and nutty flavor to the breading
- Cod or haddock: I prefer cod, which has a mild flavor with tender meat. Haddock isn’t as tender but has meatier flavor. Either choice will work
My baked fish and chips recipe is made without beer. However, if you do want a beer coating, check out Beer Battered Fish from Beyond The Chicken Coop.
Can you bake fish and chips?
Although fish and chips is traditionally fried, yes you can bake homemade 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 this recipe for baked 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.
To make your sheet pan fish and chips:
- Cut the potatoes 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.
- Lightly season each fish fillet with salt then dredge in flour then egg then Panko breadcrumbs.
- Push the potatoes to one side and add the fish in a single layer.
- Bake 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 your oven fried 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! You can easily make air fryer fish and chips without turning on your oven.
First air fry your potatoes by adding 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 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.
First published March 3, 2021