This Baked Fish and Chips recipe is a delicious, easy-to-make, healthier version of the British pub classic!
I’m always drawn to fish and chips (and so is my husband). I won’t usually order it in a restaurant because I tend to avoid deep fried things. I let my husband order it, and then I get the advantage of taking a bite or two! So I was really excited to come across this recipe for baked fish and chips. Now I can enjoy a lighter version at home, and I get to eat the whole thing!
This recipe comes from the Taste of Home Cooking School Cookbook: Step-by-Step instructions, how-to photos and the recipes today’s cooks rely on most. I am a big fan of Taste of Home recipes. They’re always pretty easy and family friendly. This book is no exception. It’s fabulous! I don’t buy a lot of cookbooks these days, but this is definitely one that I’m happy to have on my shelf.
Here are a few recipes from the book that I’m excited to make:
- Perfect Lemon Martini
- Grandmother’s Southern Chicken and Dumplings
- Seafood Lasagna
- Herb Chicken with Honey Butter
- Sweet Potato Crusted Chicken Nuggets
- Sheet-Pan Steak Dinner
- Ramen Stir Fry
- Refrigerator Jalapeno Dill Pickles
- Denver Omelet Salad
- Apple Pull-Apart Bread
- Shortbread Lemon Bars
- Hawaiian Sweet Rolls
Ingredients needed:
- potatoes
- olive oil
- freshly ground black pepper
- all purpose flour
- egg
- water
- Corn Flakes
- Parmesan cheese
- cayenne pepper
- haddock or cod fillets
- tartar sauce and lemon wedges, for serving
How to make Baked Fish and Chips:
The complete, printable recipe is at the end of this post.
PREPARE THE POTATOES (FRIES):
Serve the baked fish with the fries, tartar sauce and lemon wedges for squeezing onto the fish.
How to make Air Fryer Fish and Chips:
If you prefer to use your air fryer, this recipe will work in an air fryer too. Here are the details:
Preheat the air fryer to 400 degrees F. In batches, place the potatoes in a single layer on a greased tray in the air-fryer basket; cook until just tender, 5 to 10 minutes. Toss the potatoes to redistribute; cook until lightly browned and crisp, 5 to 10 minutes longer.Meanwhile, season and coat the fish.Remove the fries from the basket; keep warm. Place the fish in a single layer on a greased tray in the air-fryer basket. Cook until the fish is lightly browned and just beginning to flake easily with a fork, 8 to 10 minutes, turning once halfway through cooking. Do not overcook. Return the fries to the basket to heat through if necessary.
Here are more baked fish recipes you might like to try:
- Pistachio Baked Salmon
- Swiss Parmesan Halibut
- Parmesan-Crusted Tilapia
- Herb-Topped Fish Baked in Parchment
- Lemon-Crumb Fillet of Sole
Baked Fish and Chips
Recipe Details
Ingredients
CHIPS (FRIES):
- 1 pound (about 2 medium) potatoes
- 2 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper
FISH:
- ⅓ cup all purpose flour
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons water
- ⅔ cup crushed cornflakes
- 1 tablespoon grated Parmesan cheese
- ⅛ teaspoon ground cayenne pepper
- 1 pound haddock or cod fillets
- tartar sauce, for serving
- lemon wedges, for serving
Instructions
- Preheat the oven to 425℉.
PREPARE THE POTATOES:
- Peel and cut the potatoes lengthwise into ½-inch thick slices; cut the slices into ½-inch-thick sticks.
- In a large bowl, toss the potatoes with oil and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, 25 to 30 minutes or until golden brown and crisp, stirring once.
- Meanwhile, in a shallow bowl, mix the flour and pepper. In another shallow bowl, whisk the egg with water. In a third bowl, toss the cornflakes with cheese and cayenne. Dip the fish in the flour mixture to coat both sides; shake off the excess. Dip in the egg mixture, then in the cornflake mixture, patting to help the coating adhere.
- Place the coated fish on a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until the fish just begins to flake easily with a fork. Serve with the fries, tartar sauce and lemon wedges.
Notes
- Air Fryer Variation: Preheat the air fryer to 400 degrees F. In batches, place the potatoes in a single layer on a greased tray in the air-fryer basket; cook until just tender, 5 to 10 minutes. Toss the potatoes to redistribute; cook until lightly browned and crisp, 5 to 10 minutes longer. Meanwhile, season and coat the fish. Remove the fries from the basket; keep warm. Place the fish in a single layer on a greased tray in the air-fryer basket. Cook until the fish is lightly browned and just beginning to flake easily with a fork, 8 to 10 minutes, turning once halfway through cooking. Do not overcook. Return the fries to the basket to heat through if necessary.