Baked Fish and Chips: The Ultimate Healthy Comfort Food! Enjoy perfectly crispy potatoes and flaky cod, all baked on one convenient pan—no frying needed!

The Best Healthy Baked Fish and Chips: A One-Pan Wonder

Craving the classic comfort of fish and chips but looking for a lighter, healthier alternative? Look no further! This incredible baked fish and chips recipe delivers all the crispy goodness and tender flakiness you love, without a single drop of deep-frying oil. Say goodbye to greasy meals and hello to a fresh, oven-baked version that’s just as satisfying, if not more so. Everything cooks to perfection on one sheet pan, making both dinner prep and cleanup an absolute breeze.

Our recipe ensures you get incredibly crispy potato wedges seasoned to perfection, paired with juicy, delicate cod enveloped in a golden, crunchy breading. The secret lies in a few simple techniques and the power of your oven, transforming this beloved takeaway into a nutritious and effortless meal for any night of the week. Serve it hot with a generous scoop of tangy tartar sauce and fresh lemon wedges for an authentic fish and chips experience that’s truly guilt-free.

While your fantastic baked fish and chips are coming together in the oven, you’ll even have just enough time to whip up a refreshing side, like a vibrant Mediterranean Orzo Salad, to complete your meal!

Essential Equipment for Perfect Baked Fish and Chips

Achieving restaurant-quality crispness and even cooking in your oven-baked fish and chips requires the right tools. While the recipe is simple, having these essentials on hand will elevate your results:

• Extra-Large Sheet Pan (15×21 inches): This is perhaps the most crucial piece of equipment for a truly “one-pan” meal. A larger surface area prevents overcrowding, allowing the potatoes and fish to roast rather than steam. Good airflow is key to achieving that desirable crispy texture. If you don’t have a pan this large, using two smaller (18×13 inch) sheet pans is highly recommended to ensure everything cooks evenly and crisps up beautifully. Overcrowding will extend cooking times and lead to soggy results.
• Sturdy Spatula: A durable metal spatula is ideal for easily flipping your potato wedges halfway through cooking and serving up the delicate fish without breaking it. This ensures even browning and prevents sticking.
• Cooking Spray: A light coating of cooking spray is essential for the breaded fish. It helps create an even, golden-brown crust and promotes crispness in the oven, mimicking the effect of deep-frying without the added oil.
• Large Mixing Bowls: You’ll need at least two large bowls – one for tossing your potato wedges with oil and seasonings, and another for setting up your dredging station for the fish (flour, egg mixture, panko).
• Whisk: For thoroughly combining the ingredients for your egg wash and ensuring a smooth, consistent coating for the fish.
• Sharp Knife and Cutting Board: For safely and efficiently cutting your potatoes into uniform wedges and your cod into even strips.

Key Ingredients for Flavorful Baked Fish and Chips

Simple, fresh ingredients are all it takes to create this delightful dish. Each component plays a vital role in achieving the perfect texture and flavor:

• Potatoes (Russet): Russet potatoes are highly recommended for their high starch content, which results in wonderfully fluffy interiors and extra crispy exteriors when baked. You can peel them for a classic look or leave the skin on for added rustic charm and nutrients.
• Olive Oil: A good quality olive oil is essential for coating the potato wedges, helping them crisp up in the oven and carrying the flavors of the seasonings. It also plays a role in toasting the panko for the fish.
• Seasonings (Paprika, Onion Powder, Garlic Powder, Salt & Pepper): This aromatic blend infuses the potato wedges with a savory, slightly smoky flavor that’s utterly delicious. Adjust salt and pepper to your taste.
• Cod (Fresh or Thawed): Cod is the ideal fish for this recipe due to its mild flavor, firm texture, and ability to flake beautifully when cooked. Whether you use fresh or fully thawed frozen cod, ensure it is thoroughly patted dry before breading. Excess moisture can lead to a soggy crust.
• Panko Breadcrumbs: The secret to an exceptionally crispy crust! Panko breadcrumbs are coarser and lighter than regular breadcrumbs, absorbing less oil and creating a much crunchier coating. Toasting them lightly beforehand enhances their flavor and crispness even further.
• Dried Thyme & Minced Garlic: These additions provide a wonderful depth of flavor to the panko breading, complementing the mildness of the cod.
• All-Purpose Flour: The first step in our three-part dredging process. Flour helps create a dry surface for the egg mixture to adhere to, ensuring the breading sticks effectively to the fish.
• Large Egg: Serves as the binding agent in the dredging process, allowing the panko to cling to the fish.
• Dijon Mustard & Mayonnaise: Mixed with the egg, these ingredients create a flavorful, slightly tangy dredge that adds an extra layer of taste and richness to the fish coating, beyond just being an adhesive.

Perfect Pairings: What To Serve With Baked Fish And Chips

While this baked fish and chips recipe is a complete and satisfying meal on its own, pairing it with a few complementary side dishes can elevate your dining experience and add variety to your plate. Here are some delicious ideas:

• Creamy Coleslaw: A classic and beloved companion for fish and chips! The cool, creamy, and slightly tangy coleslaw provides a refreshing contrast to the warm, crispy fish and potatoes. Its crunchiness also adds a delightful textural element to the meal.
• Roasted Vegetables: For a boost of nutrients and vibrant color, add some seasonal roasted vegetables. Simple to prepare alongside your main dish, options like asparagus, bell peppers, broccoli, or zucchini become tender and slightly caramelized in the oven, offering a delightful earthiness.
• Fresh Garden Salad: A light and crisp garden salad, perhaps with a simple vinaigrette dressing, offers a refreshing counterpoint to the richness of the fish and chips. It adds a welcome freshness and helps cleanse the palate.
• Mushy Peas: For an authentic British chippy experience, serve your baked fish and chips with a side of traditional mushy peas. Their unique texture and savory flavor are a quintessential accompaniment.

Irresistible Toppings and Sauces for Baked Fish and Chips

The right toppings and sauces can transform your baked fish and chips from a great meal into an extraordinary one. Here are some of my all-time favorite ways to finish this dish, adding layers of flavor and texture:

Classic Tartar Sauce

• When it comes to serving Baked Fish and Chips, a creamy, tangy homemade tartar sauce is, in my opinion, an absolute must-have. The bright acidity and savory notes of the sauce perfectly cut through the richness of the fish, creating an incredibly satisfying flavor combination.
• Even better, tartar sauce can be made ahead of time! Its flavors actually deepen and improve after a day or two in the refrigerator, making it a fantastic component for meal prep. Any leftovers are also versatile enough to use as a dip for other veggies or as a flavor booster for dishes like tuna patties.

Fresh Lemon & Grated Parmesan

• We always love serving fresh lemon wedges on the side. A squeeze of fresh lemon juice over the hot, flaky fish brightens the flavors beautifully, adding a zesty counterpoint that truly enhances the dish.
• For the crispy potato wedges, a microplane grater is perfect for showering them with freshly grated Parmesan cheese right as they come out of the oven. The heat melts the cheese slightly, adding an irresistible salty, umami kick.
• Don’t forget the classic dipping sauces for your wedges! Offer both ketchup and/or a delicious fry sauce on the side for ultimate potato enjoyment.

Expert Tips for the Best Baked Fish and Chips

To ensure your baked fish and chips turn out perfectly crispy, flaky, and full of flavor every time, keep these expert tips in mind:

• Uniform Potato Size is Key: When cutting your potatoes into wedges, strive for pieces of roughly equal size. This ensures they cook evenly and crisp up at the same rate. Inconsistent sizes will result in some wedges being undercooked or overcooked.
• Dry Those Potatoes Thoroughly: After washing and cutting your potatoes, it’s crucial to pat them completely dry with paper towels or a clean kitchen towel. Excess moisture creates steam in the oven, preventing the potatoes from getting truly crispy. The drier they are, the crispier they’ll become!
• Pat the Fish Dry: Similarly, ensure your cod fillets are completely dry before you begin the breading process. Use paper towels to absorb all surface moisture. A dry fish surface allows the flour and egg mixture to adhere better, creating a superior, crunchier crust.
• Avoid Overcrowding the Pan: This is perhaps one of the most important rules for achieving crispy baked goods. If your sheet pan is too crowded, the ingredients will steam instead of roast. Make sure there’s ample space between each potato wedge and fish piece. If necessary, use two separate sheet pans. This allows for proper air circulation, which is vital for crisping.
• Preheat Your Oven Properly: Always allow your oven to fully preheat to the specified temperature. Placing food into a cold or lukewarm oven can affect cooking times and the ability to get a good crisp on your potatoes and fish.
• Flip for Even Browning: Don’t forget to flip your potato wedges halfway through their initial baking time. This ensures both sides get beautifully golden brown and crispy.
• Keep an Eye on Cooking Time: Ovens can vary, and the exact cooking time may depend on the thickness of your fish and the size of your potato wedges. Start checking for doneness a few minutes before the suggested time to prevent overcooking, especially the fish. Fish is done when it’s opaque and flakes easily with a fork.

Understanding Recipe Timing for Optimal Results

The cooking time for this Baked Fish and Chips recipe can be influenced by several factors. Understanding these will help you achieve perfectly cooked components every time:

• The size of your sheet pan significantly impacts cooking efficiency. An extra-large sheet pan (15×21 inches) is recommended because it allows ample space for the potatoes and fish, promoting even air circulation and crisping.
• The size of your potato wedges directly affects how long they need to cook. Larger, thicker wedges will require more time to become tender inside and crispy outside. Aim for uniform wedges to ensure consistent cooking.
• Similarly, the size and thickness of the fish pieces will dictate their baking time. Thicker pieces of cod will take longer to cook through than thinner strips.

I highly recommend using an extra-large sheet pan to ensure both the potatoes and fish cook evenly and crisp up beautifully without steaming. If such a pan isn’t available, it’s always better to use two separate pans – one for the potatoes and one for the fish. Crowding the ingredients on a single smaller pan will lead to slower cooking, uneven roasting, and a less crispy texture. If using two pans, place them on the same oven rack if possible, rotating them halfway through cooking to ensure consistent heat exposure.

More Delicious Seafood Dinners to Explore:

If you love the ease and flavor of this baked fish and chips, you’re in for a treat! Here are more fantastic seafood recipes that are perfect for weeknight meals, often featuring quick prep and simple cleanup:

• Honey Garlic Shrimp: A quick and flavorful dish featuring succulent shrimp tossed in an easy stir-fry sauce – ready in minutes!
• Fish Stick Tacos: A fun and easy twist on taco night, utilizing crispy fish sticks paired with a simple, zesty sauce.
• Blackened Fish Tacos: For those who prefer fresh fish, these tacos feature perfectly seasoned blackened fish, offering a deeper, spicier flavor profile.
• Sheet Pan Shrimp Fajitas: An incredibly convenient and flavorful meal, where shrimp and vegetables cook together on one sheet pan for minimal effort and maximum taste.
• One-Skillet Cheesy Tuna Pasta: A comforting and budget-friendly pasta dish made in a single skillet, featuring a creamy, cheesy sauce with tuna.

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★★★★★

5 from 12 votes

Easy Baked Fish and Chips

By
Chelsea Lords

Baked Fish and Chips is a delicious, fuss-free meal. Enjoy perfectly crispy potatoes and flaky, tender cod, all baked together on one sheet pan—no frying required!

Prep Time:

30 minutes

Cook Time:

45 minutes

Total Time:

1 hour
15 minutes

Servings:

3 servings

Video

Watch a video demonstration of this Baked Fish and Chips recipe!

Equipment

• Large sheet pan (15″ x 21″) or 2 smaller (18 x 13-inch) sheet pans, see note 1
• Large nonstick pan

Ingredients

• Cooking spray

Chips

• 2 pounds russet potatoes (try to get 4, 1/2-pound potatoes)
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• Salt and pepper

Fish

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 10 ounces cod (see note 2)
• 1 cup panko breadcrumbs
• 1/4 teaspoon dried thyme
• 1/3 cup flour
• 1 large egg
• 1 tablespoon Dijon-style mustard
• 1 tablespoon mayo
• Serving suggestions (see note 3)
• Freshly grated Parmesan cheese (optional)

Instructions 

1. Preheat oven to 425°F (220°C). Peel, wash, thoroughly dry, and cut potatoes into uniform wedges (aim for 8 wedges per potato). Lightly grease your extra-large sheet pan(s) with cooking spray.
2. In a large bowl, toss the potato wedges with 3 tablespoons olive oil, paprika, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper until evenly coated. Arrange the seasoned potato wedges in a single layer on the prepared sheet pan, ensuring cut sides are down and there is space between them. Bake for 15 minutes. Flip the potatoes and bake for another 10 minutes. After this, move the par-cooked potatoes to the edges of the pan, leaving the center clear for the fish. Lightly wipe down the center of the pan with a paper towel to remove any excess oil or moisture.
3. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the panko breadcrumbs, dried thyme, and 1/4 teaspoon salt. Toast, stirring frequently, until the panko is golden brown and crispy, which should take approximately 4–6 minutes. Be careful not to burn it. Remove from heat and transfer the toasted panko mixture to a shallow bowl.
4. Prepare your dredging station: In one shallow bowl, place the 1/3 cup of flour. In a second shallow bowl, whisk together the large egg, Dijon mustard, mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
5. Pat the cod fillets thoroughly dry with paper towels to remove any excess moisture. Cut the cod into equal-sized strips, roughly 1/2-inch thick by 4-1/2 inches long.
6. Dredge each fish piece, one at a time: first, coat completely in the flour, shaking off any excess. Next, dip into the egg mixture, allowing any excess to drip off. Finally, thoroughly coat in the toasted panko breadcrumbs, pressing gently to ensure the crumbs adhere well. Aim to use up all the flour, egg, and panko mixtures. Carefully place the breaded fish strips in the center of the sheet pan alongside the potatoes, ensuring they are not touching each other or the potatoes too much. Lightly spray all the fish and potatoes with cooking spray for extra crispness.
7. Return the sheet pan to the preheated oven and bake for 8–13 minutes, or until the fish is opaque throughout and flakes easily with a fork, and the potatoes are golden brown and crisp. Cooking times will vary based on fish thickness and oven calibration, so keep a close eye on it. If the fish cooks faster than the potatoes, you can remove the fish and continue baking the potatoes until desired crispness.
8. Optionally, sprinkle freshly grated Parmesan cheese over the potato wedges immediately after removing them from the oven. Serve your Baked Fish and Chips hot and fresh with lemon wedges and plenty of homemade tartar sauce on the side for dipping.

Recipe Notes

Note 1: Sheet Pan Size: This recipe is designed for a large 15×21-inch sheet pan. For optimal crispiness and even cooking, it’s crucial to avoid overcrowding. If you’re using smaller, standard 18×13-inch sheet pans, please use two separate pans: one for the potatoes and another for the fish. This ensures proper air circulation and prevents steaming. If using two pans, place them on the same oven rack if space allows, rotating them halfway through baking.

Note 2: Choosing Cod: Cod is highly recommended for its mild flavor and flaky texture. If using frozen cod, ensure it is completely thawed and thoroughly patted dry with paper towels before you begin the breading process. Excess moisture can prevent the crust from becoming crispy.

Note 3: Serving Suggestions: Enhance your meal with essential accompaniments. We strongly recommend serving this dish with fresh lemon wedges and homemade tartar sauce—it’s a must! For the crispy potato wedges, offer classic ketchup and/or a savory fry sauce.

Storage: To store leftovers, place the cooled fish and potatoes in separate airtight containers in the refrigerator for up to 2-3 days. This helps maintain the texture.

Reheating: For best results, reheat your baked fish and chips in the oven or an air fryer at 375°F (190°C) until warmed through and crispy again. Avoid microwaving, as this will make the potatoes and fish soggy.

Nutrition

Serving:
1
serving

|

Calories:
711
kcal

|

Carbohydrates:
80
g

|

Protein:
30
g

|

Fat:
31
g

|

Saturated Fat:
5
g

|

Polyunsaturated Fat:
6
g

|

Monounsaturated Fat:
19
g

|

Trans Fat:
0.02
g

|

Cholesterol:
105
mg

|

Sodium:
268
mg

|

Potassium:
1734
mg

|

Fiber:
5
g

|

Sugar:
3
g

|

Vitamin A:
137
IU

|

Vitamin C:
19
mg

|

Calcium:
106
mg

|

Iron:
5
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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