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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
