Baked Fish and Chips
Here in Wisconsin, fish and chips are a way of life. Every year, restaurants compete for the title of best fish fry, and now you can be a part of the tradition with this easy Baked Fish and Chips recipe!
This is an easy, healthy baked fish recipe that’s inspired by a lifetime of eating fish and chips. I grew up eating them at my hometown parish fish fry during Lent, I’ve frequented the “Best Fish Fry” award winners here in Wisconsin where fish fry is sacred year-round, and fish and chips is the dish I ordered the first time I ever traveled abroad at a British pub in London.
Three decades of eating fish and chips and you know what? I love today’s healthy recipe for crispy Baked Fish and Chips more.
I mean no disrespect towards any of the fine fish and chips establishments I’ve patronized throughout the years. The fish fry is a beloved classic for a reason, and every once in a while, a greasy-napkin basket of beer battered fish and chips hits the spot.
99.9% of the time, however, I’m much happier with this easy baked fish recipe.
Like beer battered fish and chips recipes you’ll find in bars, my baked version is golden and crispy on the outside, and the fish is moist and tender on the inside. Even Gordon Ramsay, the famously blunt and accomplished British celebrity chef would approve!
To make this fish recipe even easier, the “chips” bake on the same sheet pan as the fish. You’ll have just one pan to wash in the end!
Ready to make the fish fry an every night ordeal? Let’s make this healthy Baked Fish and Chips recipe!
The Secret to Crispy Baked Fish and Chips
One of the most delicious, satisfying parts about eating fried fish is how the crispy exterior gives way to a tender, flaky interior.
This healthy version of fish and chips baked in the oven gives you that same sensation, no messy deep fry required!
- Double Dredge: The fish fillets are first dredged in flour, then egg whites, then seasoned panko bread crumbs.
The double dredge might seem tedious, but when you taste the crispy fish results, you will see that the extra step is WORTH IT.
Typically, fish and chips batter is made with flour, beer, and seasonings. I found this fish and chips recipe just as delicious with no beer. Using egg whites instead both makes this recipe more healthy and ensures the panko adheres to the outside of the fish.
- Panko: Instead of regular bread crumbs, for the best baked fish, I recommend panko. Panko is a style of Japanese bread crumbs that is larger. It creates a more crunchy exterior.
You can find panko at almost any grocery store. I also use it to make perfectly crunchy, juicy Crispy Asian Chicken Tenders and Honey Mustard Chicken Tenders, to top off casseroles like this Broccoli Rice Casserole, and on the outside of my Baked Chicken Parmesan too.
Thanks to the double dredge and the panko, the fish fillets bake up crispy and crusty on the outside, while the inside stays moist and flaky.
Ever had a mushy piece of fried fish? Not with this baked fish and chips recipe. The fish is tender but firm.
Don’t Forget the Chips
“Chips” are what the Brits refer to as fries.
- In this Baked Fish and Chips recipe, I opted for thick-cut oven baked potato wedges. I wanted this to be a fast one-pan meal. Wedges are easier to prep than thin-cut chips, take up less space on the pan, and bake up irresistibly crisp and golden.
- If you’d like a thinner style of chips that resembles a more classic French fry, check out my recipe for homemade Baked Fries.
Turning Fish and Chips into an Easy Meal
Once you’ve finished the panko dredge (which I promise is not at all difficult), the rest of the recipe comes together on a single sheet pan.
- Give the baked chips a head start, add your fish, and a few minutes later, you will have a pan of healthy fish and chips ready to serve.
What Kind of Fish to Use for Fish and Chips
You can use any firm, white fish for this recipe.
- I typically make fish and chips with cod, because it is widely available, inexpensive, and works perfectly in this oven baked fish recipe.
- Halibut is another unquestionably delicious option. It does come at a premium price, however, so be prepared if that’s the direction you choose.
What to Serve with Baked Fish and Chips
This recipe can stand as a healthy fish dinner on its own thanks to the built-in side of baked chips (this Garlic Salmon sheet pan recipe is another). If you’d like to add an additional side, here are some of my favorites that pair well with the recipe:
- Mashed Cauliflower Colcannon
- Sautéed Zucchini
- Oven Roasted Brussels Sprouts
- Shaved Brussels Sprouts Salad
- Broccoli Cranberry Salad
- Red, White, and Blue Quinoa Fruit Salad
Fish and Chips Dipping Sauce Suggestions
- If you are looking for a baked fish and chips sauce at its most classic, store-bought tartar sauce is a quick, easy option and Ben’s favorite.
- Another classic you’ll find in British and Irish pubs is malt vinegar. I adore it!
- For something different and healthy, try Greek yogurt stirred together with a squirt Dijon mustard. It’s delicious and not at all traditional, but then again so is baking fish and chips! Dip as you please.
Let’s make every night Friday night with easy Baked Fish and Chips!
Recommended Tools to Make Baked Fish and Chips
- All-purpose sheet pan
- Pie dish (my favorite for dredging meat and seafood prior to baking and for baking quiches, frittatas, and, of course, pie)
Baked Fish and Chips
- 1/4 cup low-fat buttermilk*
- 5 teaspoons OLD BAY® Seasoning — divided
- 1 pound cod — Pollock, halibut, or other firm, white fish fillets, cut into 4x2-inch pieces** (about 4 pieces total)
- 2 large russet potatoes — about 1 1/2 pounds, scrubbed and peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced fresh garlic — about 1 large clove
- 1/4 cup white whole wheat flour
- 2 large egg whites
- 1 cup whole wheat Panko breadcrumbs
- Lemon wedges — for serving
- McCormick Original Tartar Sauce — for serving
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat with nonstick spray. Set aside.
Add the buttermilk and 1 teaspoon of the OLD BAY to a large ziptop bag and mix to combine. Add the fish and tightly seal. Refrigerate for 20 minutes.
Meanwhile, cut the potatoes in half lengthwise. Then, cut each half into thirds, also lengthwise, so that you have 6 wedges total per potato. Place the potato wedges in a large bowl. Top with olive oil, garlic, and 2 teaspoons OLD BAY. Toss to coat, then spread in an even layer on the prepared baking sheet, discarding any liquid that collects at the bottom of the bowl. Bake for 25 minutes, turning once halfway through. Remove from the oven and push the potatoes to the outside edges of the baking sheet.
Place the flour in a large, shallow dish (a pie dish works well). In a second dish, briskly whisk the egg whites and 1 teaspoon of OLD BAY until foamy. In a third dish, stir together the Panko and the last teaspoon of OLD BAY. Remove the fish from the buttermilk marinade, shaking off any excess, then dip in the flour, coating all sides. Shake off the excess flour, then dip in the egg whites to moisten, and finally dip in the Panko. Press the Panko onto the fish’s surface so that it sticks to all sides, then arrange the fish in the empty space on the baking sheet. Repeat with the remaining fillets.
Bake the potatoes and fish together for another 15 minutes, until the fish is golden brown and flakes easily with a fork. Serve with lemon wedges and tartar sauce.
- *No buttermilk? Mix 1/4 cup regular milk with 2 teaspoons lemon juice or white vinegar. Let sit 5 minutes (the milk will curdle) then use as directed.
- **Do not use a flaky white fish, such as tilapia or snapper, as they will not hold together.
- The fish can be marinated for up to 8 hours in the refrigerator prior to preparing.
- This recipe is best enjoyed the day it is made. Store leftovers in the fridge for up to 1 day. To reheat, let the fish come to room temperature, then place it uncovered on a baking sheet in a 350 degree F oven for a few minutes, just until warmed through.
Nutrition InformationAmount per serving (1 (of 4), without tartar sauce) — Calories: 291, Fat: 5g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 984mg, Carbohydrates: 30g, Fiber: 4g, Sugar: 2g, Protein: 32g
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This post was originally sponsored by McCormick. I updated and reshared the post in 2019 because it is still one of our favorite recipes!
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