My easy oven-baked Fish and Chips recipe is a lightened up take on the fried version that cooks on ONE pan. Panko makes the fish crispy outside and tender inside!
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Forget the fish fry, baked fish and chips are even better!
Here in Wisconsin, fish and chips are a way of life. Every year, restaurants compete for the title of best fish fry. But here’s a secret: I love this lightened up baked fish and chips recipe most of all.
I grew up eating fish and chips 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. Fish and chips is the dish I ordered the first time I ever traveled abroad at a British pub in London.
And yet! I still favor this baked version.
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 and chips. And to make this recipe even easier, the chips (a.k.a. fries) bake on the same sheet pan as the fish. You’ll have just one pan to wash in the end!
5 Star Review
“It was PHENOMENAL! This couldn’t have been easier or more delicious. The fries were the icing on the cake.”
— Jasmine —
Notes on Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- White Fish. You should use any firm, white fish for fish and chips. I typically make fish and chips with cod, because it is widely available and inexpensive. Haddock and pollock would also work well. Halibut is another unquestionably delicious option. It does come at a premium price, however, so be prepared if that’s the direction you choose.
- Buttermilk + Seafood Seasoning (such as Old Bay). The delicious, flavorful, and easy fish marinade. Buttermilk tenderizes the fish and adds flavor too.
- Egg Whites. Typically, the fish batter is made with flour, beer, and seasonings. Since I wanted to make this a fish and chips recipe without beer, I found an alternative. Using egg whites with the seasonings instead makes this recipe lighter and ensures the panko adheres to the outside of the fish.
- Whole Wheat Panko. For the best baked fish, I recommend panko instead of regular breadcrumbs. Panko is a style of Japanese bread crumbs that is larger. It creates a more crunchy exterior.
- Potatoes. I opted for thick-cut oven baked potato wedges made from russet potatoes. Wedges are easier to prep than thin-cut chips, take up less space on the pan, and bake up irresistibly crisp and golden. They are also most similar to ones you’ll find in the country that is famous for fish and chips, England.
The Secret to Crispy Oven-Baked Fish and Chips
Like the 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.
The secret to this perfect crispy exterior and tender interior combination is the double dredge.
The fish fillets are first dredged in flour (the first dredge), then egg whites (the binder), then seasoned panko breadcrumbs (the second dredge).
Thanks to the double dredge, the fish fillets bake up crispy on the outside, while the inside stays moist and flaky. This baked fish is tender but retains a pleasant firmness. It doesn’t taste greasy or fall apart.
The double dredge might seem tedious, but when you taste the crispy fish results, you will see that the extra step is WORTH IT.
A Few More Tips
- Choose the Right Fish. Do not use a flaky white fish, such as tilapia or snapper, as they will not hold together as well.
- Switch Up the Cooking for Thinner Fries. If you’d like a thinner style of chips that resembles a more classic French fry, check out my recipe for homemade Baked French Fries.
- Get a Head Start. The fish can be marinated for up to 8 hours in advance. Cover and refrigerate it until you’re ready to cook.
Dipping Sauce Suggestions
- Tartar Sauce. Store-bought tartar sauce is a quick, easy option and Ben’s favorite.
- Malt Vinegar. Another classic you’ll find in British and Irish pubs is malt vinegar. I adore it!
- Dijon Yogurt Sauce. For something different and healthy, try Greek yogurt stirred together with a squirt of Dijon mustard. It’s delicious and not at all traditional, but then again, neither is this recipe! Dip as you please.
- Basil Yogurt Sauce. See this post Zucchini Fries for the recipe.
Fish and Chips
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Ingredients
- ¼ cup low-fat buttermilk*
- 5 teaspoons Old Bay divided
- 1 pound cod Pollock, halibut, or other firm, white fish fillets, cut into 4×2-inch pieces** (about 4 pieces total)
- 2 large russet potatoes about 1 ½ pounds, scrubbed and peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced fresh garlic about 1 large clove
- ¼ cup white whole wheat flour
- 2 large egg whites
- 1 cup whole wheat Panko breadcrumbs
- Lemon wedges for serving
- Tartar sauce or malt vinegar for serving
Instructions
- 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.
Video
Notes
- *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.
- TO MAKE AHEAD: The fish can be marinated for up to 8 hours in the refrigerator prior to preparing.
- TO STORE: 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
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Best potato wedges I have ever done and I only used 1/2 teaspoon of oil on one pound of potatoes. The fish stayed moist even though I over cooked it, that buttermilk soak really helps . The flavor is great-with simple seasoning–I used Penzey Chesapeake which is similar to Old Bay. I always have trouble with breading something and never seem to achieve a crispy outside–but we didn’t add oil spray to it–maybe it was a bit crowded on my pan. I will take any suggestions. But we still liked it very much. Since I only had 12 ounces of fish I cut back to a couple tabs flour and 1/2 cup panko–I used maybe a total of 2.5 to 3 teaspoons of Chesapeake seasoning.
I’m so happy that you enjoyed the recipe, Frances! Thank you for sharing this kind review! Did you bake the fish uncovered? You also want to ensure that the pan isn’t too crowded.
I do not have access to old bay seasoning, how do I make my own? What must I combine? Thanks
Hi Sheli! I’d recommend doing an online search for a homemade Old Bay seasoning recipe. I hope this helps!
This recipe is awesome…. if you love fish & chips, old bay, and/or delicious potato wedges, this is the recipe for you! I really enjoy fish & chips but it feels like such an indulgence I rarely order it out, and I don’t know that I would have thought to try making this myself.
I followed the recipe exactly and they came out SO tasty! I used cod and made a half recipe and the leftovers were delicious as well! I only had whole buttermilk instead of low-fat and regular panko instead of whole wheat, and it came out delicious! I like my fish a little under-done and I had cut my potatoes and fish a little smaller due to a miscalculation, so I took it out around 12 mins and was cooked perfectly and crunchy!
I also used a little less oil (only a tsp for a 1/2 recipe) and it was still perfectly moist and crunchy!! I’m inspired by the use of egg whites in my cooking/baking…. such a brilliant idea I’d never tried before and I love it whenever I see it in Erin’s recipes! I served with tartar sauce and found myself devouring these with a fork…. truly British style!!
I’m also keeping track of macros right now and I love delicious recipes that I am crazy excited to enjoy and want to eat right out of the pan, but that are so healthy & protein-packed they leave me full & satisfied with just one serving. This is the perfect comfort food for people watching their waist lines!
I am so so pleased to hear it Jean, thank you!
Such a delicious easy to make recipe! Really enjoyed it, and reminded my boyfriend of his summers spent in the Maritimes. We will be making this again, thank you for the recipe Erin!!!!
I’m so happy that you enjoyed it, Allie! Thank you for sharing this kind review!
Delicious, easy, and pretty much foolproof! Hands down one of the best fish recipes I’ve tried. And the fries are great too!
I’m so happy that you enjoyed it, Natalie! Thank you for sharing this kind review!
This was delicious and amazingly low in calories! Two questions, though: how can I get the crumbs to brown better? I had my oven at the proper temperature (I check it with an oven thermometer) but it barely browned at all. Would spraying with PAM help? Also, after the first 2 fillets it got pretty gloppy/messy when I did my dipping. Is there a better way?
Thanks!
I’m so happy that you enjoyed it, Theresa! Did you make sure to shake off the excess after dipping the fish in each coating? I’ve only tested the recipe as written, so you’d be experimenting if you decide to try another method of dipping the fish. If you want to play around with spraying it before baking, I’d suggest keeping a close eye on it to make sure the panko doesn’t burn. I hope you enjoy the recipe if you try it again!
Another winner of a recipe! This is a go to several times a month. Gets us to eat more fish.
Thanks Erin!
I’m so happy that you’ve enjoyed the recipe, Linda! Thank you for sharing this kind review!
I will be making this tonight, except I will follow your baked french fry recipe. I actually dont think my life will be the same after the fries. Soak in HOT water….never would’ve known!!
Thank you.
Oh…I love the photo of you and your dog!
Hi Cate! Hope you enjoy it!
Delicious! I didnt have Old Bay seasoning so improvised. The fish is crispy on the outside & succulent inside. Potato wedges are perfect!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Panko didn’t brown; fries were soft inside, but just so so. Disappointed, because I hoped I’d found the right recipe. I followed the recipe to a “T” and it tasted like cod between two pieces of white bread. Threw everything out.
I’m sorry to hear you had problems with the recipe, Robin. It has worked well for myself (and others) and I wished it would of been a hit for you too.
Hi Erin! My wife is from Alaska and I’m from Boston but we live smack dab in the middle of the Midwest. We both love whitefish but rarely see any worth buying at the market. Well I did this week at an excellent price point as well) but, against my wife’s wishes, I decided to bake instead of fry. (She’s laid up with a broken leg so I’m the cook and I’m attempting to feed us healthy.) Last night I did your recipe to the tee except with pierogies. I thought it came out great especially since it was crunchy but she would only eat a piece. So this afternoon I heated up the veg oil and fried the leftovers. They were absolutely delicious and, yes, the Mrs approved. So thank you. I need all the help I can get!
Hi Scott! I’m so happy that you enjoyed the recipe! Thank you!
Looking forward to making this tonight but bake in the air fryer.
Hoping you enjoyed it Michele!
Can these be made and freeze?
I have a FoodSaver that I can take the air out and freeze.
Would that work?
Hi Sheri! I’ve only tested the recipe as written and haven’t attempted to freeze them before. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
absolutely delicious! i air fried ours…my brain was confused, came out so crispy, as though it was fried. my husband loved it! i lightly sprayed the fish before air frying it! PERFECT! thank you;)
Hi Sonny! So glad you enjoyed the recipe! Thank you for this kind review!
Just finished eating this meal and my husband said no fewer than five times just how much he loved this meal! I cook from scratch all the time and he is incredibly picky. I made this as written, which I never do. I always tweak recipes. There were zero leftovers and just two of us to eat it. Thank you for a recipe I will be making again and again!
So glad to hear you enjoyed it, Jodi! Thank you!
We love this recipe and make it often. I usually pair it with homemade coleslaw. One caveat: I have had success making this with tilapia IF I use tilapia loins I get at Costco. This thicker cut doesn’t fall apart like a fillet would. Just fyi.
Thanks for the feedback, LuAnn! So glad you enjoyed it!
This was my first time making fish and chips from scratch, and I was amazed at how easy and delicious it was. The fish had the perfect balance of crispy coating and juicy inside, and the fact that everything was baked made me feel so much better about indulging. I served mine with spicy sriracha mayo. Definitely a keeper. Thank you so much!
So glad to hear, Rebecca! Thank you!