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.
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!
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!
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.
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!
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!
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. .
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!
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.
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!
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!
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 Erin
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.
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!
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!
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.
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.
YAY! Thank you for taking the time to share this kind review, Marisa! I’m so happy you enjoyed the recipe!
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!
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!
Enjoied the detailed recipe
Hope to try it soon !
I hope you love the recipe, Asha!
The potato wedges really stuck to the pan. More olive oil?
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!
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.
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!
I am concerned that the 15 minutes of baking is not sufficient for cooking the cod, is this correct?
Hi Harley! Yes, 15 minutes is correct and has worked well for me and other readers. I hope you enjoy the recipe!
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!
Thank you for taking the time to share this kind review, LuAnn! I’m so happy to hear that the recipe was a hit!
This Recipe Is AWESOME!!!
Thank You for Sharing!!!
I’m making this tonight with COD!!!
Thank you for taking the time to share this kind comment, Sandra! I hope you love it!
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. .
Thank you for taking the time to try this recipe and sharing your results, DeAndrea! I’m happy you enjoyed the potatoes!
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.
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!
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.
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!
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!
I’m so happy that you enjoyed it, Rose! Thank you for sharing this kind review!
This looks great, looking forward to trying. Is there a substitute for the buttermilk that you might suggest?
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!
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 Erin
I’m so happy that you enjoyed the recipe, Denise! Thank you for sharing this kind review!
I made it without old bay, just added my own seasonings and did sweet potato fries with it, omg so good
I’m so happy that you enjoyed it, Dwight! Thank you for sharing this kind review!
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.
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!
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!!!
I’m so happy that you enjoyed it, Nonna! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Netti! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Barb! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review and your tips!