Baked Fish and Chips
Crispy, golden Baked Fish and Chips made healthier! Enjoy this easy oven-baked version with fewer calories, less oil, and all the flavor.
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.
Notes
For extra crispiness, broil the fish for 2 minutes at the end of baking. You can swap panko for almond flour for a gluten-free version.