Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!
Baked Fish And Chips Without Sacrificing Flavor!
Here’s the overview: We ditch the deep fryer and bake everything instead. Less oil, less fat, but plenty of flavors thanks to spices.
One of my favorite parts? Everything cooks together on one sheet pan. That means less time cooking and cleaning. You get juicy, crunchy fish and crispy potatoes all at once, perfect with a big scoop of tartar sauce.
Plus while things are baking in the oven, you’ll have time to whip together this amazing Mediterranean Orzo Salad!
Here’s What You Need To Make Baked Fish and Chips
- 15×21-inch extra-large sheet pan. To fit both the wedges and fish one sheet pan, you’ll need a 15×21 inch sheet pan. Otherwise, you may need to use two smaller pans.
- The more space the wedges and fish have the better they roast in the oven.
- Timing will be off if the sheet pan is overcrowded.
- Spatula. To quickly flip the wedges and serve up the fish, I love using this metal spatula.
- Cooking spray. Once all the fish is battered and breaded, spray them with cooking spray. This makes sure they get crisp, even browning in the oven.
Baked Fish and Chips Ingredients
- Potatoes: I love using Russet potatoes in this recipe.
- Olive Oil: Essential for roasting potatoes and toasting panko.
- Seasonings: Paprika, onion powder, and garlic powder enhance flavor.
- Cod: Fresh or fully thawed cod works best. Dry thoroughly for the perfect crispy crust!
- Panko Breadcrumbs: Toast for added crunch.
- Dried Thyme & Minced Garlic: Adds depth of flavor to the fish coating.
- Flour & Egg: Creates the base layer for the panko to stick to the fish.
- Dijon Mustard & Mayonnaise: Mix with egg for a flavorful dredge.
What To Serve With Baked Fish And Chips
Baked Fish and Chips make a complete meal in itself, but to make it even more special, serve it with some delicious sides.
- Coleslaw: This is a classic side dish! Adds a nice crunchy texture and tangy flavor to the fish sticks.
- Roasted vegetables: Add some colorful veggies to the meal by roasting some asparagus, bell peppers, broccoli, or zucchini.
- Salad: A garden salad with a vinaigrette adds a nice freshness to the meal.
Baked Fish And Chips Toppings
Here are my favorite ways to finish this meal:
Tartar Sauce
- When it comes to serving this Baked Fish and Chips, tartar sauce is a must, in my opinion. The combination of juicy fish sticks and this tangy sauce is the BEST!
- You can make it ahead of time, because the flavor only gets better with time. And if you happen to have any leftovers, it makes for a great veggie dip or even a flavor booster for your tuna patties.
Lemon & Parmesan
- We also love serving lemon wedges on the side to squeeze over the fish.
- When it comes to the potato wedges, we like to use a microplane to freshly grate some Parmesan cheese on top of them right out of the oven.
- Serve those wedges with ketchup and/or fry sauce on the side for dipping!
Fish and Chips Tips
Here are some tips to help you make the best Baked Fish and Chips:
- Cut the potatoes into wedges of uniform size so that they cook evenly.
- Fully dry the potatoes before coating them in oil and seasonings.
- Make sure the fish is completely dry before coating it, as this will help the coating stick better and result in a crispier texture.
- Keep an eye on the cooking time. Cooking times may vary depending on the size and thickness of your fish and chips.
Quick Tip
What’s Panko? Panko is a special kind of breadcrumb. Unlike regular breadcrumbs, panko is made in a way that gives it a lighter, chunkier texture. This makes it great for baking foods because it helps them get a nice, crispy crunch.
Recipe Timing
The timing for this Baked Fish and Chips recipe varies, depending on several factors:
- The size of the sheet pan
- The size of the potato wedges
- And the size of the fish pieces.
I recommend using an extra-large sheet pan to ensure even cooking.
If one isn’t available, use two separate pans; crowding the ingredients leads to slower and uneven roasting.
More Seafood Dinners:
- Honey Garlic Shrimp with an easy stir-fry sauce
- Fish Stick Tacos with a quick sauce
- Fish Tacos with blackened fish
- Shrimp Fajitas made on one sheet pan
- Tuna Pasta cheesy pasta with tuna
Easy Baked Fish and Chips
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!
Equipment
- 1 Large (15 x 21-inch) sheet pan or 2 smaller (18 x 13-inch) sheet pans, see note 1
- Large pan nonstick
Ingredients
- Cooking spray
Chips
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
- Preheat oven to 425°F. Peel, wash, dry, and cut potatoes into wedges (8 wedges per potato). Grease your sheet pan(s) with cooking spray.
- In a large bowl, toss potato wedges with oil and seasonings. I add 1 teaspoon salt and 1/2 teaspoon pepper. Space out on sheet pan with cut sides down. Bake 15 minutes, flip, bake 10 more. Move potatoes to the edges of the pan, leaving room in center for fish. Wipe down center with paper towel.
- Add 2 tablespoons oil to large nonstick pan over medium heat. Add garlic and cook for 30 seconds. Add panko, thyme, salt (1/4 teaspoon), and toast till golden, 4–6 mins. Remove and transfer to a bowl.
- Prep separate bowls for flour and a whisked mix of egg, mustard, mayo, salt, and pepper (1/4 tsp of each).
- Pat cod dry with paper towel. Cut cod into equal-sized strips (1/2-inch by 4-1/2 inches).
- Dredge fish pieces in flour, egg mix, then panko. Try to use up all these mixtures. Place on the pan with potatoes, then spray everything with cooking spray.
- Bake 8–13 min until fish is opaque and potatoes are crisp. If needed, remove fish early and finish baking potatoes.
- Optionally top fries with Parmesan right out of the oven. Serve immediately with tartar sauce and lemon.
Video
Recipe Notes
Note 1: This recipe is perfect on a 15×21 inches sheet pan. For smaller pans, use two to avoid overcrowding and ensure even roasting—one for potatoes, another for fish. If using two pans, place them on the same oven rack.
Note 2: Cod is preferred for this dish. If using frozen cod, thaw completely and pat dry before use.
Note 3: You can serve this dish with lemon wedges and tartar sauce (a must!) plus ketchup and/or fry sauce (for the fries!). Tartar sauce is highly recommended, and it can be made in advance.
Storage: Store leftovers in an airtight container in the fridge, keeping fish and potatoes separate if possible. Reheat in the oven at 375°F to keep the potatoes crispy. Avoid microwaving.
Nutrition
Serving: 1serving | Calories: 711kcal | Carbohydrates: 80g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 268mg | Potassium: 1734mg | Fiber: 5g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love it that this recipe is baked Chelsea! Based on your choice of ingredients I can tell it’s really flavorful too… oh, and that bucket of fries… WOW!
Awe thank you so much Silvia! 🙂
i adore the photos of this chelsea! they are so warm, vibrant..and definitely make me want to make this! Yum!
I can taste the crunch through your pics! Beautiful and they look amazing!! Will be trying these soon!
Thank you so much! 🙂 I hope you love this!
Chelsea, I can’t get over how amazing your shots are! Literally my mouth is watering and I JUST had breakfast haha. This looks so good, i will give the potato soaking a try next time i do homemade fries!
This looks amazing!!! I love fish and chips but they can be on the greasy/heavy side — love that this is a baked version. The fries look so yummy too. Going to give this one a try!
Can’t wait to try this. Thank you
You are welcome Joan! I hope you love it 🙂
I LOVE fish and chips!!! one of my favorite British foods, always order it when I’m at a great pub 🙂 this looks awesome Chelsea! xo
Thank you so much Christine! 🙂 xox
Wow looks great! Will try this asap. Cheers 🙂
You bet! 🙂 Thanks so much for the comment!
Fish sticks and fries used to be one of my favorite meals, too, but I haven’t had it in forever because it’s just not super healthy! I will SO be trying this out! 🙂
This looks divine! My boyfriend and I love fish and chips – we live in England so go figure – but it’s nice to know that one of our favourite meals to eat out can be made so simply, not mention more healthily at home! Will be trying this very soon! 🙂
(Oh and a little side note, I really welcome a fish dish on your blog as I’ve never enjoyed meat – been a pescatarian/vegetarian since I was a kid – and I love your recipes so this is one I can make.)