Craving the crispy, golden goodness of classic fish and chips but want a lighter option? This baked version delivers all the crunch and flavor you love without the extra oil! Flaky, tender fish coated in a seasoned crust is paired with crispy oven-baked fries for a guilt-free take on the timeless favorite. Simple, delicious, and family-approved, this recipe is sure to become a regular at your table!
Table of contents
- Why Baked Fish and Chips?
- Ingredients and Substitutions
- Step-by-Step Recipe for Baked Fish and Chips
- Tips and Tricks for the Best Baked Fish and Chips
- Healthy and Flavorful Sauces and Sides
- How to Make It a One-Pan Meal
- Nutritional Benefits of Baked Fish and Chips
- What to Serve with Baked Fish and Chips
- Frequently Asked Questions
- Final Thoughts
Why Baked Fish and Chips?
If you enjoy the flavor of traditional fish and chips but prefer a lighter option, baked fish and chips is the way to go. By baking instead of deep-frying, you cut down on unhealthy fats while still getting that crispy, golden crust. Even better, baked fish preserves more nutrients making it a win for both taste and health.
The Health Benefits of Baking Instead of Frying
Deep-frying fish and chips adds a lot of extra calories and fat. Baking them instead offers a healthier alternative, allowing you to:
- Cut down on saturated fats, reducing heart disease risk
- Retain more protein and omega-3s from the fish
- Avoid the greasy aftertaste that comes with deep-fried foods
By making this simple swap, you can indulge in your favorite comfort food guilt-free!
How This Guide Will Help You Master the Dish
Making perfectly crispy baked fish and chips at home is simpler than it seems. And if you’ve ever struggled with soggy or flavorless baked fish, don’t worry—we’ve got you covered with a foolproof step-by-step guide. From choosing the right fish to achieving that golden crunch, this article walks you through it all.
With that foundation in place, let’s jump into the key ingredients that make this dish stand out!
Ingredients and Substitutions
Ingredient Substitutions Table
| Ingredient | Alternative Options | Dietary Benefit |
|---|---|---|
| Cod | Haddock, pollock, tilapia, halibut, salmon | Variety in flavor and texture |
| Russet Potatoes | Yukon Gold, sweet potatoes | Different textures and nutrients |
| Breadcrumbs | Almond flour, crushed pork rinds | Gluten-free, low-carb option |
| Milk (for coating) | Egg wash with olive oil | Dairy-free alternative |
| Chips (fries) | Zucchini fries, cauliflower bites | Keto-friendly, low-carb choice |
Choosing the Best Fish for Baked Fish and Chips
The fish you select is key to getting that perfectly tender, flaky texture. While cod is the traditional choice, haddock, pollock, tilapia, and halibut are all excellent alternatives. Be sure to choose fresh, firm fillets with a mild flavor for the best outcome.
For a richer, more distinctive taste, salmon makes a great option. And if sustainability matters to you, look for fish with the MSC certification to ensure an eco-friendly choice.
The Best Potatoes for Crispy Baked Chips
Choosing the right potatoes is essential for achieving perfectly crispy baked chips. Russet potatoes are the classic choice thanks to their high starch content, which creates a golden, crunchy exterior. Yukon Golds are another great option, delivering a buttery flavor with a satisfying crisp bite.
For extra crunch, slice the potatoes into even wedges or fries and soak them in cold water for about 30 minutes. This step removes excess starch, giving you crispier, more delicious results.
Alternative Ingredients for Gluten-Free or Low-Carb Versions
For a healthier spin, replace regular breadcrumbs with almond flour or crushed pork rinds for a low-carb, gluten-free coating. Swap classic potatoes with sweet potatoes for a nutrient-rich alternative.
On a keto diet? Zucchini fries or roasted cauliflower make excellent substitutes for traditional chips. And if you’re avoiding dairy, you can skip the milk and use an egg wash with olive oil to help the coating adhere.
This version highlights the ingredient table first for easy reference, keeping the recipe structured and user-friendly.
Step-by-Step Recipe for Baked Fish and Chips
Preparing the Fish: Coating and Seasoning Tips
To get that golden, crispy crust, start by patting your fish fillets dry with a paper towel. This helps the coating stick better. Next, season them with a mix of:
- Salt and pepper
- Garlic powder
- Paprika for a smoky touch
- Lemon zest for brightness
For the coating, dip each fillet in flour, then an egg wash, and finally, panko breadcrumbs mixed with a little olive oil. The oil helps the breadcrumbs brown beautifully in the oven.
Achieving the Perfect Crisp Without Frying
The key to crispy baked fish is high heat and proper air circulation. Set the fish on a wire rack positioned over a baking tray. This allows hot air to circulate around the fish, preventing sogginess. Bake at 425°F (220°C) for 12–15 minutes or until golden and flaky.
For extra crunch, switch on the broiler for the last 2 minutes of cooking!
How to Bake the Chips for the Best Texture
Crispy chips need the right technique! Follow these steps:
- Cut evenly: Uniform potato pieces bake at the same rate.
- Soak in cold water: This removes starch for extra crispiness.
- Dry thoroughly: Moisture = soggy fries.
- Use high heat: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.
For an extra crispy texture, toss the potatoes in a mix of olive oil, cornstarch, and seasonings before baking.
Combining Everything for the Perfect Baked Fish and Chips Meal
Once the fish and chips are perfectly baked, serve them together with lemon wedges and a dipping sauce. Classic tartar sauce pairs beautifully, but you can also try garlic aioli or a light yogurt dip for a healthier option.
For a balanced meal, serve alongside a fresh salad or steamed vegetables.
Tips and Tricks for the Best Baked Fish and Chips
How to Keep the Fish Moist and Tender
Nobody likes dry fish! The key to juicy, baked fish and chips is not overcooking the fish. Bake at 425°F (220°C) for 12–15 minutes, depending on the thickness of the fillets. If you’re unsure, check for opaque flesh that flakes easily with a fork.
Another trick? Use a light oil spray on the fish before baking. This helps lock in moisture while ensuring the outer crust crisps up beautifully.
Secrets to Making the Crispiest Baked Chips
Want that satisfying crunch without frying? Follow these steps:
- Cut potatoes evenly – This ensures they cook at the same rate.
- Soak in cold water – Removes excess starch for a crispier bite.
- Dry thoroughly – Any moisture left will lead to soggy fries.
- Use cornstarch – Tossing the potatoes with cornstarch before baking boosts crispiness.
- Don’t overcrowd the pan – Give the chips space, so they crisp up instead of steaming.
For extra crunch, flip them halfway through baking and broil for the last 2–3 minutes.
Avoiding Common Mistakes When Baking Fish and Chips
Even the best recipes can go wrong if you don’t avoid these pitfalls:
- Skipping the wire rack – Elevating the fish prevents a soggy bottom.
- Not preheating the oven – A hot oven is essential for crisp results.
- Using too much oil – Lightly coat, don’t drench, to keep it crispy, not greasy.
- Crowding the pan – Give everything space to bake evenly.
By following these simple tips, you’ll get restaurant-quality baked fish and chips every time!
Healthy and Flavorful Sauces and Sides
Homemade Tartar Sauce and Other Dipping Options
What’s baked fish and chips without a delicious dipping sauce? A classic homemade tartar sauce is easy to make with just a few ingredients:
- ½ cup mayo
- 1 tbsp chopped pickles or capers
- 1 tsp lemon juice
- ½ tsp Dijon mustard
- ½ tsp garlic powder
Mix everything together, and you’ve got a creamy, tangy sauce that pairs perfectly with crispy fish.
Other great dipping options:
- Garlic Aioli – Blends mayo, garlic, and lemon juice for a zesty kick.
- Greek Yogurt Dill Sauce – A lighter, protein-packed alternative with fresh herbs.
- Spicy Sriracha Mayo – Adds a bold heat kick to your dish.
Best Side Dishes to Complement Baked Fish and Chips
Looking to round out your meal? Here are some healthy and flavorful sides to serve with baked fish and chips:
- Coleslaw – A fresh, crunchy salad balances the crispy fish.
- Steamed Veggies – Keep it light with broccoli, green beans, or asparagus.
- Mushy Peas – A traditional British side made from mashed peas with mint and butter.
- Sweet Potato Fries – A slightly healthier twist with a touch of sweetness.
Pairing your fish with nutrient-rich sides makes your meal both satisfying and wholesome.
How to Make It a One-Pan Meal
The Benefits of a One-Pan Baked Fish and Chips Recipe
Cooking everything on one pan makes dinner easier and cleanup a breeze! By baking both the fish and chips together, you save time, reduce mess, and still get that crispy, golden perfection.
A one-pan baked fish and chips meal is also great for:
- Even cooking – Both the fish and potatoes cook at the same temperature.
- Less oil, more flavor – Baking lets the flavors develop naturally.
- Quick preparation – You’ll have dinner ready in under 40 minutes!
This method is ideal for busy weeknights or when you want a hassle-free, nutritious meal.
Step-by-Step Guide to Cooking Everything Together
To make the perfect one-pan baked fish and chips, follow these simple steps:
- Preheat the oven to 425°F (220°C).
- Prep the potatoes: Cut into wedges, soak in cold water for 30 minutes, then dry. Toss with olive oil, salt, pepper, and a pinch of garlic powder.
- Spread the potatoes on a lined baking sheet and bake for 15 minutes first.
- Prepare the fish while the potatoes bake. Coat the fillets in seasoned panko breadcrumbs.
- Add the fish to the baking sheet, making space between each piece.
- Bake for another 12–15 minutes, flipping the potatoes halfway through.
- Finish by broiling for 2 minutes to add a crispy touch.
And that’s it! A full, crispy, baked fish and chips meal in one pan without the mess.
Nutritional Benefits of Baked Fish and Chips
Caloric Breakdown and Nutritional Comparison to Fried Fish and Chips
Baking instead of frying significantly reduces unhealthy fats and calories while maintaining great flavor. Below is a nutritional comparison of baked fish and chips vs. traditional fried fish and chips per serving:
| Nutrient | Baked Fish and Chips (Per Serving) | Fried Fish and Chips (Per Serving) |
|---|---|---|
| Calories | ~350-400 kcal | ~800-900 kcal |
| Total Fat | 10-15g | 40-50g |
| Saturated Fat | 2-3g | 10-15g |
| Protein | 30-35g | 25-30g |
| Carbohydrates | 40-45g | 60-70g |
| Fiber | 4-6g | 2-3g |
| Sodium | 300-500mg | 800-1000mg |
| Omega-3 Fatty Acids | High (from fish) | Lower (lost in frying process) |
Why Baked Fish and Chips is a Great Meal for Weight Management
Switching to baked fish and chips is a great way to enjoy a delicious, filling meal while keeping your health in check. Here’s why:
- High in Protein – Fish provides lean protein, helping with muscle maintenance and keeping you full longer.
- Lower in Unhealthy Fats – Less oil means less saturated fat, reducing heart disease risk.
- Rich in Omega-3s – Supports brain function, heart health, and inflammation control.
- Better Digestion – Baked meals are easier on the stomach compared to greasy, fried foods.
Enjoy baked fish and chips guilt-free, knowing you’re making a healthier choice!
What to Serve with Baked Fish and Chips
- Rockfish Recipes: A light and flaky seafood option.
- Salmon Recipe Bites: A flavorful, bite-sized seafood dish.
- Broccoli Cauliflower Salad Recipe: A crunchy, nutritious side.
- Crumpets with Caviar: A luxurious appetizer.
Frequently Asked Questions
How do you keep baked fish crispy?
The key to crispy fish without frying is a light coating of oil, a wire rack, and high heat. Lightly misting the breadcrumbs with oil before baking gives them a perfectly golden, crispy finish. Also, placing the fish on a rack allows air to circulate, keeping the bottom from turning soggy.
What is the best type of fish for making baked fish and chips?
Cod is the traditional choice because of its mild flavor and flaky texture. However, haddock, pollock, tilapia, and halibut also work well. Always choose firm, fresh fillets for the best results.
Can you make baked fish and chips without breadcrumbs?
Yes! For a gluten-free option, use almond flour or crushed pork rinds. If you want a lighter coating, skip the breading altogether and season the fish with herbs, lemon juice, and olive oil for a fresh, flavorful twist.
How do you reheat baked fish and chips to keep them crispy?
To keep leftovers crispy, reheat them in an oven at 375°F (190°C) for 10 minutes. Avoid the microwave it makes the fish rubbery and the chips soggy. An air fryer also works great, bringing back the crunch in just a few minutes.
Final Thoughts
If you’re looking for a meal that’s crispy, flavorful, and healthier than deep-fried options, baked fish and chips is the way to go. By swapping out frying for baking, you cut calories, reduce unhealthy fats, and keep all the delicious flavors intact.
No matter how you make it, this dish is a tasty, guilt-free alternative to traditional fried fish and chips. So, why not try it tonight? Serve it with your favorite dipping sauce, pair it with a fresh salad, and enjoy a restaurant-quality meal right at home!
Baked Fish and Chips
Equipment
- Baking Sheet
- Wire rack
Ingredients
Fish
- 4 fillets cod or haddock, pollock, tilapia, or halibut
- 1 cup panko breadcrumbs for a crispy texture
- 1 tbsp olive oil to help brown the coating
- 1 tsp garlic powder
- 1 tsp paprika for smoky flavor
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon zest for extra freshness
- 1/2 cup flour for coating the fish
- 2 eggs beaten, for coating
Chips
- 4 large russet potatoes cut into fries
- 2 tbsp olive oil to coat the fries
- 1 tsp salt for seasoning
- 1/2 tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Soak the potato fries in cold water for 30 minutes, then drain and dry thoroughly.
- Toss the fries with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet and bake for 15 minutes.
- While fries are baking, prepare the fish. Pat fillets dry and season with salt, pepper, paprika, and lemon zest.
- Set up a dredging station: place flour in one bowl, beaten eggs in another, and panko mixed with olive oil in a third.
- Coat each fillet in flour, then dip in egg, and finally coat in the panko mixture.
- Place fish on the wire rack and bake for 12–15 minutes, flipping halfway, until golden and crispy.
- Flip the fries and bake them for another 15 minutes until crispy.
- Serve fish and chips hot with lemon wedges and your favorite dipping sauce.