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!

Baked fish and chips in a bowl

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This is an easy, healthy, crispy oven baked fish recipe that’s inspired by a lifelong fish and chips history.

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.

After three decades of noshing different versions, I love today’s healthy fish and chips recipe most of all.

I mean no disrespect towards any of the fine fish and chips restaurants 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 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.

Although this isn’t a traditional English fish and chips recipe, I bet even Gordon Ramsay, the famously blunt and accomplished British celebrity chef, would approve!

To make this fish 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.

Ready to make the fish fry an every night ordeal? Let’s make baked fish and chips!

Oven baked fish and chips on a blue plate

The Secret to Crispy Baked Fish and Chips

The secret to this perfect crispy exterior and tender interior combination is the double dredge.

Tip!

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 and crusty 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.

5 Star Review

“It was PHENOMENAL! This couldn’t have been easier or more delicious. The fries were the icing on the cake.”

— Jasmine —

How to Make the Best Fish and Chips

If you’re looking for a healthier version of this classic recipe that doesn’t sacrifice on taste or texture, then it is better to bake the fish than fry it.

Fried, battered fish and chips is not healthy by most standards due to the amount of oil involved in deep frying. I made it my goal to find a more wholesome way to enjoy this beloved meal.

This healthy oven baked fish and chips recipe gives you that perfect taste and texture, no messy deep fry required!


The Fish

  • 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, inexpensive, and works perfectly in this oven fried fish and chips recipe.

Market Swap

Haddock and pollack 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.

Do not use a flaky white fish, such as tilapia or snapper, as they will not hold together as well.

  • Buttermilk + Seafood Seasoning (such as Old Bay). The delicious, flavorful, and easy fish marinade.
  • 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 more healthy 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.

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.

Cod coated in Panko and potato wedges on a baking sheet


The Chips

The recipe is called fish and chips, because “chips” are what the Brits refer to as fries. Chips are typically wide and flat, more like potato wedges.

  • Wedges. In this recipe, 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.
  • French 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.

The Directions

  1. Mix the buttermilk and part of the Old Bay together in a ziptop bag. Add the fish, then refrigerate for 20 minutes.
  2. Cut the potatoes into wedges and toss with oil and seasonings. Bake the wedges for 25 minutes at 400 degrees F on a baking sheet.
  3. Dredge the fish in the flour, then egg white, then seasoned panko. Arrange it on the baking sheet with the chips.
  4. Bake the chips and the fish together on a baking sheet for 15 minutes. ENJOY!
Panko coated fish fillets and chips on a baking sheet

Fish 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.
Panko coated fish and chips on a plate

Storage Tips

  • To Store. While this recipe is best enjoyed the day it is made, you can store leftovers in the refrigerator for up to 1 day.
  • To Reheat. Let the fish come to room temperature, then place it and the chips uncovered on a baking sheet in the oven at 350 degrees F for a few minutes, just until warmed through. The chips may take longer to reheat, so I like to give them a head start.

Meal Plan Tip

The fish can be marinated for up to 8 hours in advance. Cover and refrigerate it.

What to Serve with Fish and Chips

A blue plate with healthy baked fish and chips

Recommended Tools to Make Fish and Chips

  • Baking Sheet. Perfect for our sheet pan fish and chips recipe.
  • Pie Dish. My favorite for dredging meat and seafood prior to baking and for baking quiches, frittatas, and, of course, pie.
  • Fish Spatula. Great for transferring your fish to and from the baking sheet.

The Best Baking Sheets

A tool you’ll use almost daily for roasting, baking, and more! These are high-quality and easy to clean.

Let’s make every night Friday night with this baked fish and chips!

overhead photo of a blue plate of oven baked fish with a panko crust and oven baked "chips"

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overhead photo of a blue plate of oven baked fish with a panko crust and oven baked "chips"

Fish and Chips

4.97 from 26 votes
Easy oven baked Fish and Chips. A quick, healthy version of fish and chips that cooks on ONE pan. Panko makes the fish crispy outside and tender inside!

Prep: 15 mins
Cook: 40 mins
Total: 55 mins

Servings: 4 servings

Ingredients
  

  • 1/4 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 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
  • 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.

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

Serving: 1(of 4), without tartar sauceCalories: 291kcalCarbohydrates: 30gProtein: 32gFat: 5gSaturated Fat: 1gCholesterol: 50mgFiber: 4gSugar: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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95 Comments

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  1. i love sneaking bites of my husband’s fish & chips when we go out to eat! it makes me feel sick to eat too much of it… but i could get into this baked version! it looks great!

  2. I’m a total Fish Fry fanatic, too. During Lent we get the really good stuff around here. I’m going to make this on a Friday for my guys. I think it would have the added advantage of not smelling up the house quite as badly as frying a whole bunch of fish!

  3. Hey there! Tonight is my hubby’s birthday and he requested THIS SPECIFIC RECIPE! I’ve made it before and he loved it! Gotta go amd dredge! Keep blogging.?5 stars

      1. And I forgot to thank you for using good old Baltimore Old Bay! That’s where we live! How did YOU find out about it?

  4. Erin, this baked fish really looks insanely good! My husband loves fish and chips so this is the perfect healthy version to make for him. Thanks a lot for sharing ;-)5 stars

  5. I made this last night with the cod my husband happened to bring home – easy, healthy and really tasty. (Not having any Old Bay on hand, I made a substitute blend with a recipe I found online.) It was a hit with the whole family. We’ve enjoyed several of your recipes, and I always look forward to your next post. From a fellow Milwaukee dweller – Thanks! 5 stars

    1. Thank you so much for the kind words, Krista! I’m so happy to hear that your family enjoyed the recipe. What perfect timing for your husband to bring home the cod!

  6. Giiiiiiiirllll!  These photos are **amazing**  And I am in love with this recipe!  I can’t wait to try it, as I too leave a Wisconsin fish fry with the same ick, lol!

    1. Lisa, I’m so glad you enjoyed the fish! Thank you so much for taking the time to stop by and leave this lovely review. :)

  7. Just moved to WI this April. I need to quit looking at your recipes! I am starving. So many great recipes just when I NEED to change my diet. There are so many wonderful choices! I was afraid for a while that I would be living on chicken breasts and lettuce. Your recipes give me new hope for great meals. Thanks for sharing. Barb Karr

    1. Thank you so much, Barb! I’m so glad to hear that you’re finding good recipe ideas on my site, and I hope you find some new favorites!

  8. I made this for a Lenten meal.  It was PHENOMENAL!  I am very intimidated by cooking seafood. This couldn’t have been easier or more delicious. My husband proclaimed  “You could make this when it’s NOT lent!”  The fries were the icing on the cake. I will definitely be making these instead of buying frozen fries from now on. 5 stars

    1. YAY JASMINE!! Thank you so much for trying the recipe and for taking time to come back and leave this lovely review. It really means a lot!

  9. OK, this recipe becomes a favorite and gets shared among the family. Roasted fish and chips this good? Awesome. I couldn’t find Old Bay, so picked up another seafood seasoning. Really delicious. 5 stars

  10. I made this tonight and my husband said, “oh wow!  This is delicious!”  This is a comment usually reserved for some form of fried meat covered in gravy  I agree, it was delicious and I will make it again!  I love your recipes!  Thank you!  5 stars

  11. Fish and chips is a guilty pleasure of mine and I am also married to an English man with a taste for true, greasy, deep fried fish and chips. That being said, this recipe is a welcome addition to our new healthier eating habits. We both really enjoyed it! (I also really appreciate recipes that don’t make the kitchen reak of deep frying!) This will become a regular in my repertoire :) I was skeptical (based on other baked recipes) that the breading would get crispy, but this is the best breading I’ve ever pulled off. Thanks so much for all your dinner inspiration and this lovely website. I’m a real fan ?5 stars

    1. Jenn, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  12. This recipe is perfection! We were so amazed and pleased with how crunchy the fish turned out. I can’t eat dairy so we used almond milk and vinegar in place of the buttermilk, and made everything else accordingly. We will be using this recipe from now on! Thank you for such a great recipe that is so much healthier than the traditional fried fish.5 stars

  13. I have been all over the net to find your recipe after losing my bookmarks because this is a family favourite. You’re right: the extra work of dredging it in steps is totally worth it. Thank you for sharing, we love this meal! 5 stars

    1. Allie, I am so happy to hear how much you all enjoy this recipe, thank you!! And anytime you need a recipe, you can always search for it either in my search bar here on my site or even with a Google search—just type “well plated” and the recipe you are looking for. Thanks again for sharing your review!

    1. Hi Maggie! I’m sorry you had trouble with the potatoes sticking. I’d recommend trying additional nonstick cooking spray next time. I hope this helps!

  14. Panko didn’t brown; fries were soft inside, but also not crisp–and it all needed more seasoning. Disappointed, because I hoped I’d found the right recipe. I followed the recipe exactly, except that I cut it in half and had no white whole wheat flour.

    1. Hi Jane, I’m so sorry to hear that this recipe fell short of your expectations. I (and other readers) truly enjoyed this dish, so I really wish you would’ve too!

    1. Hi Harley! Yes, 15 minutes is correct and has worked well for me and other readers. I hope you enjoy the recipe!

  15. Just delicious and so easy for Friday fish and chips without the greasy mess. Only change I made was to put peeled cut up potatoes in cold water soak for an hour or so. It pulls out some of the starch and helps them to crisp up on the outside but stay fluffy on inside. Just be sure to drain and dry well before proceeding with the recipe. Potatoes can soak anywhere from 20 minutes to 6 hours. Used to live in Wisconsin and have retained our Friday fish habit. Thanks for a great recipe!5 stars

  16. I followed this recipe exactly. No substitutions.It turned out reasonably good. The fish was flaky and tender but nowhere “ fish and chips” style or flavor. In fact very mild flavor. The potatoes on the other hand were just right. . 

    1. Thank you for taking the time to try this recipe and sharing your results, DeAndrea! I’m happy you enjoyed the potatoes!

  17. I found it to be too much Old Bay. Would cut it back on both the fish as well as the fries. The breading did keep the fish moist.

    1. Hi Margot! I’m sorry to hear that this wasn’t quite to your tastes. You can certainly reduce the amount of seasoning next time. I’m happy to hear that your fish stayed moist though!

  18. I found this recipe to be just O.K. I had never cooked anything before that used Old Bay as the prominent flavour. I discovered that I don’t much care for it. The mediocre crunch was disappointing as well. All in all, it tasted just like what it was…. the healthy version of fish and chips.

    1. Hi Angie, I’m sorry to hear that this recipe fell short of your expectations. I (and other readers) truly enjoyed this dish, so I really wish you would’ve too!

  19. This is my go to fish recipe now. My husband always gives raves reviews on this fish. We live in Wisconsin and almost always have cod on Fridays! 5 stars

  20. This looks great, looking forward to trying. Is there a substitute for the buttermilk that you might suggest?

    1. Hi Toniann, you could try making your own buttermilk substitute by mixing 1/4 cup regular milk with 2 teaspoons lemon juice or white vinegar. Let it sit 5 minutes (the milk will curdle), then use as directed. I hope you enjoy the recipe if you try it!

  21. I would probably spritz the fish with olive oil the next time, still stuck to the oiled pan. Fries turned out perfect , I did let them soak in hot water for 5 min. I wanted to try this recipe first before I try it on my parents,  they both love fried fish & this healthier way that can be used for more than just fish !!!  Thanks Erin5 stars

  22. I made it without old bay, just added my own seasonings and did sweet potato fries with it, omg so good5 stars

  23. The “chips” turned out really nice – crispy on the outside & soft on the inside. Add a bit of that tasty Australian “ketchup for grownups” & they were even better.

    I won’t be using Old Bay seasoning again. The only thing I could taste was salt. Even my husband, who uses more salt than I do, agreed that the fish was over salted. Since I only used the Old Bay & added no other seasoning or salt, I guess I just plain don’t like it. The fish was tender & the panko fairly crisp, but it was barely edible because of the salt. Not a reflection of your recipe, & it seems no one else has problems with Old Bay, but, for those who are salt sensitive, beware. I’ll likely try it again with other spices. Thanks for sharing the recipe! It’s nice to have a baked option for fish ‘n’ chips.

    1. I’m so happy that you enjoyed the recipe otherwise, Nancie! Thank you for trying the recipe, and I hope it goes even better next time!

  24. Made this fish and chips recipe last night   friday.   It was great!! Also I think those potatoes can be made like that for any meal.  Loved it!!!5 stars

  25. I made this yesterday for our Friday Fish night and it was fantastic!  The cod was great, and the potatoes were so good I know I’ll make them for many other dinner menus as well!5 stars

  26. This was very good! I only did the fish.  I used whole egg (fresh from our chickens) einkorn flour & Panko. I didn’t use as much Old Bay per review, but it needed more (I will use recipe amount next time).  I will definitely make again! Thank you!5 stars

  27. This is really excellent. My suggestion for keeping the fish crispy on both sides: first coat the fish per the recipe. Place it on a rack (like a cookie cooling rack) over the sheet pan. Allow it to sit for 20 minutes or so. The coating will bind with the fish and stay crispier. Before baking a sprayed lightly with olive oil for give the coating the crunch. Bake it on the rack over the sheet pan and the fish stays crispy on both sides. I made oven fried zucchini instead of potatoes. I also turned this into fish sandwiches with lettuce, tomato and a dill garlic aioli. Worked really well as a sandwich.5 stars

  28. 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.5 stars

    1. 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.

  29. 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!5 stars

  30. 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!!!!5 stars

  31. Delicious, easy, and pretty much foolproof! Hands down one of the best fish recipes I’ve tried. And the fries are great too!5 stars

  32. 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!4 stars

    1. 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!

  33. Another winner of a recipe! This is a go to several times a month. Gets us to eat more fish.
    Thanks Erin!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Linda! Thank you for sharing this kind review!

  34. 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!5 stars

  35. Delicious! I didnt have Old Bay seasoning so improvised. The fish is crispy on the outside & succulent inside. Potato wedges are perfect!5 stars