Baked Fish and Chips
Baked Fish and Chips Erin McDowell

Crispy, crunchy, salty, vinegary (in a great way)--fish and chips are kinda the best. But frying seems like such a hassle, not to mention the way it makes your house smell like a burger joint. So when we heard we could get the same results in the oven, we were sold. This recipe requires just a few ingredients and bakes for only 25 minutes. Plus, unlike frying, it actually leaves your house smelling amazing.

Makes 4 servings
Start to Finish: 1 hour



1½ pounds cod or pollack, cut into 3-by-1½-inch strips

¾ cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

2 eggs, lightly beaten

1½ cups panko bread crumbs


4 or 5 large Russet potatoes, washed, dried and thinly sliced

⅓ cup olive oil

Kosher salt


1. Preheat the oven to 425°. Place a baking sheet in the oven. Grease another baking sheet generously with nonstick spray.

2. Make the chips: Toss the potatoes in the olive oil to coat, then pour onto the preheated, ungreased baking sheet. Bake until golden and crisp, 20 to 25 minutes. Sprinkle generously with salt after you remove them from the oven.

3. Meanwhile, make the fish: Dry the fish with paper towels. In a medium bowl, mix the flour with the salt, pepper and paprika. Place the beaten eggs in a small bowl, and the bread crumbs in another small bowl.

4. Dredge the fish in the flour, then dip it into the egg, then dredge it in the bread crumbs to coat. Place onto the greased baking sheet. Bake until the crust is golden and the fish is cooked through, 10 to 15 minutes.

5. To serve, line a plate with parchment paper and top with a few pieces of fish and a mound of fries. Serve with malt vinegar for dipping.

Finishing Touches

It's the details that count! Try these tips

  • Sweet potatoes make an unconventional, but tasty, substitute for regular spuds.

  • Not into malt vinegar? Try this recipe for tartar sauce.

From Around The Web