Baked Fish and Chips Recipe (2024)

An even better way to do crispy potatoes in the oven is first to par boil them for a few minutes in water to which you've added some vinegar and salt, then proceed to toss them with oil and put them in the very hot oven. Check out "ultra crispy" oven potatoes online for a complete description of the technique. Everyone I've served them to loves them. I'll never go back to the old way.

Do you rinse the potatoes of their starch before you oil and bake them?

This is a baked recipe but there is a cool technique for dredging for frying with panko. Instead of having three separate station of flour, egg, panko, you mix the egg and flour to make loose paste. Dredge your piece of fish or whatever else in the flour-egg batter, then panko. This way panko sticks better and won't fall off during frying.

Try substituting buttermilk for egg. Let the fish marinate in it for a few hours. Sequence: from buttermilk, to flour, back to 'milk, then into crumbs. For the crumbs, granulated garlic is not much of a drop off v. minced fresh. Also try a spicy tuna sauce (simply siracha [to taste/heat tolerance] whipped into mayo, w/some lime juice) in place of tartar. Overall, this recipe makes for a very light and crunchy fried fish, without the lingering sheen of deep-fried guilt.

Bread crumb quantity seems to be a hot topic on this recipe. I used a generous cup and a half of the Panko crumbs and then had about a half cup left over so I'd say the recipe, as written, seems dead on. As for the flour quantity, Pierre Franey had a solution for breading most things. Put a scant quarter cup of seasoned flour, in a supermarket produce bag, shake the meat/ fish and then slap the fillet to knock off the excess. This has served me well for twenty plus years.

use parchment paper

My trust in Melissa Clark overcame my skepticism about baked fish, and it really is fantastic! I agree, too much flour, not enough panko. (Side note: I don't normally use panko but went to my local supermarket and was appalled at the ingredients in every panko I saw - really, sugar? - so came back and made my own). And my potatoes got well-browned after the first 15 minutes in the oven. Next time I'll do fish and spuds together at 425 degrees.

A quick rinse of the cut up potatoes will go a long way in preventing them from sticking. No need to soak for hours. Just make sure they are totally dry before oiling and cooking

I agree with the reviewer who said, "too much flour, not enough panko". Midway thru preparation I had to toast and flavour another 1/2 cup of crumbs. Our fish (fresh cod fillets) was lovely and we will do again. Be sure to grease the rack REALLY well. Also use a baking sheet large enough for a single layer of chips, otherwise they "clump". The tartar sauce was excellent, with the hit of dill as well as the horseradish.

I made this tonight, subbing in mayo for the mustard as my 4yo is anti-mustard these days. The fish and tartar sauce were delicious, as were the potatoes. The preheated pan is a smart trick for crisp, baked french fries. Repeat!

Delicious and easy. At my 12-year-old son's suggestion, the second time I made this, I added smoked paprika rather than mustard to the eggs. We all preferred it.

Made this last night -- yummy! I couldn't find my mandoline, so I used my spiralizer for the potatoes (Yukon Gold because that's what I had), and they were incredibly crispy. You just need to keep a close eye on them because they are thinner than fries and can burn more easily. I don't like the vinegar in prepared mustard, so I whisked some dry mustard into the egg mixture, which still gave it a nice flavor. Loved the touch of thyme in the breading. This is a keeper.

Can the fish be done in a max 400F airfryer?

I made this Gluten free. Bob's Red Mill GF Flour. Kikkoman GF Panko. Strange consistency but flavorful. Roasted potato rounds instead of fries. The Tartar Sauce is really good. I will definitely make it again and try different brands of coatings. Trial and error. We are new to Gluten free.

Made this recipe as written and it didn’t disappoint. I did take the advice of another cook and soak the potatoes prior to seasoning and roasting them…they came out excellent and crispy. My husband said this was the best fish and chips he’s had and couldn’t believe it was baked because of the texture.

We’ve made this recipe several times. It’s a keeper, and the tartar sauce is by far my favorite tartar sauce recipe of all times!

How did I get to the ripe old age of 68 and not know the 2 hand method of breading? They should teach that in elementary school. Luckily for me Melissa explained it on her video. Other things I learned were browning the crumbs, baking the fish on a rack, and preheating the French fry pan. Mellissa has solved all the problems I encountered in previous attempts to make fish and fries in the oven! Thank you.

My family loves pan-fried breaded cod, but I hate the mess that it makes. This is a great (or better!) alternative. Minor tweaks - used half mayo / half Dijon mix (kids) and parchment paper instead of wire racks.

My second time making this and once again delicious. I have not tried the horseradish sauce yet, but the panko/mustard combination is delicious on its own so you don’t need it. You certainly don’t need ketchup. The French fries came out well, although 500 degrees for 10 minutes was a little more than they needed on the first side. I have used haddock and cod and both were good. It’s a little harder to find haddock with enough thickness. Bottom line: A five star recipe.

I made the fish in my Ninja toaster oven on the air roast feature. Also added TJ’s 21 Seasoning Salute to the breading. Very crisp and tasty!

I strongly suggest you toast the panko in a pan until it's golden (mix with some oil). If you don't, 10 - 12 minutes of baking results a pale un-appetizing coating.

I have made this many times and it’s terrific. I cut the fries a little thicker and put the fish and fries in the oven at the same time. The fish will need to come out about 5-10 minutes early, but this gives it a chance to set up. The coating on the fish is a little thick but it’s so tasty (with relatively little oil) that I do not mind.

Panko recipe is excellent. Will use again with other fish and even chicken. Tartar sauce was great. We used cod and skipped the potatoes. Light, tasty dish.

Less flour more Pablo

Really great fish stick recipe. So easy! Excited to play around with other herbs and spices in future recipes.

Can’t make a silk purse out of a sow’s ear. All that breading and baking for soggy fish fingers and limp fries? I’ll just go out to my local fish and chips joint instead.

I used the fish recipe modified by what I had- a beautiful slab of grouper and the bottom of the bag of some old bay chips my Maryland friend brought me. I cut 4 slices and let it rest on the counter with some chopped fennel salt n pepper and fresh lime juice. Beat the egg with some brown mustard and crushed those chips good, added thyme and black pepper to chip sack. Rolled fish in egg then chips (I skipped the flour) and baked per recipe. Served with grilled asparagus and charred peppers Yum.