Baked Fish and Chips

Ingredients

• 30 ml (2 tbsp)olive oil
• 90 g (1 1/2 cups)panko breadcrumbs
• 1 tspdried oregano or thyme
• 1/4 tsppaprika
• 1garlic clove, crushed
• 1/2 tspblack pepper
• 1 tspsalt
• 60 ml (1/4 cup)Dijon mustard
• 2eggs
• 150 g (1 1/4 cups)plain flour
• 600 g (1 1/4 lb)white fish such as hammour or cod, cut into 2.5 cm (1 inch) thick slices
• 3 or 4 largepotatoes, cut into 6 mm (1/4 inch) strips
• A big pinchsalt
• 10 ml (2 tsp)white vinegar
• 60 ml (4 tbsp)olive oil
• 1/2 tspsalt
• 1/2 tspblack pepper
• 120 ml (1/2 cup)mayonnaise
• 40 g (1/4 cup)dill pickles, finely chopped
• 1 tsppickle juice from the jar
• 1 tbspfresh dill, finely chopped
• A small pinchsugar
• A small pinchpepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C. Line a baking sheet with parchment paper.

2. 2

   Toast the panko

   Warm 30 ml (2 tbsp) olive oil in a large frying pan over medium heat. Add the panko, dried oregano or thyme, paprika, crushed garlic and black pepper. Stir constantly for about 5 minutes, until the crumbs turn golden, then transfer them straight to a bowl.

3. 3

   Prepare the coating

   In a separate bowl, whisk the Dijon mustard and eggs until combined. Put the flour in a third bowl.

4. 4

   Coat the fish

   Season the fish evenly with salt and pepper. Coat each piece in flour, then the mustard-and-egg mixture, and finally the panko, covering it evenly. Arrange on the parchment-lined baking sheet; bake straight away or refrigerate for up to 4 hours.

5. 5

   Parboil the potatoes

   Put the potato strips in a large saucepan and cover with cold water. Add the big pinch of salt and the vinegar, then bring to the boil over medium-high heat. Boil for 5 minutes, drain, and dry the potatoes very thoroughly with kitchen paper. Leave them to cool for a couple of minutes so they are easier to handle.

6. 6

   Season the chips

   In a large bowl, toss the parboiled potato strips with 60 ml (4 tbsp) olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Spread them evenly on a baking sheet.

7. 7

   Start baking

   Bake the potatoes on the oven’s upper rack for 10–15 minutes. Turn them with a metal spatula, then move the baking sheet to the lower rack.

8. 8

   Bake fish and chips

   Put the fish on the upper rack. Bake for another 15 minutes, or until the fish is flaky and golden and the potatoes are crisp and browned.

9. 9

   Serve the meal

   Serve hot, with ketchup or tartar sauce for dipping.

10. 10

    Mix the tartar sauce

    Stir together the mayonnaise, chopped pickles, pickle juice, chopped dill, sugar and pepper until combined. Keep refrigerated until ready to serve.

What is baked fish and chips?

Fish and chips is a British dish of battered fish served with chips, and it has many home-cooked variations. This American-style version uses the same familiar pairing but bakes the fish and potatoes instead of deep-frying them.

The crisp panko coating, parboiled potato strips and tangy dill-pickle sauce give each part a distinct texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and flour-based coating provide much of the carbohydrate, while olive oil and mayonnaise contribute most of the fat. Fish and eggs supply protein; balance the plate with a green salad or vegetables alongside the fish and chips.

Why toast the panko first?

Golden crumbs: briefly frying the panko with oil, herbs, paprika and garlic starts the browning before the fish goes into the oven. Stir constantly and transfer the crumbs as soon as they are golden, since they can darken quickly.

Even coating: set up the flour, egg-and-mustard mixture and crumbs in separate bowls. Coat the fish in that order so the panko has a damp layer to cling to.

Getting crisp oven chips

Parboiling: simmering the strips for 5 minutes gives them a head start. The vinegar goes into the cooking water as directed in the recipe.

Drying: remove as much surface water as possible after draining. Toss the dry strips in oil and spread them out on the baking sheet so they can brown rather than steam.

Coordinating the oven time

Potato first: give the chips 10–15 minutes on the upper rack, then turn them and move the tray to the lower rack. Add the fish to the upper rack for the final 15 minutes.

Doneness: the fish should be flaky and golden, and the chips crisp and browned. The recipe allows the coated fish to wait in the fridge for up to 4 hours before baking.

Choosing the fish

Firm white fish: the recipe suggests hammour or cod, cut into slices about 2.5 cm thick. Keeping the pieces similar in thickness helps them cook at a similar pace.

Handle gently: move coated pieces carefully to the lined tray to keep the crumb layer in place.

Making the tartar sauce

Pickle balance: mayonnaise makes the base creamy, while chopped dill pickles and their juice add tang. Fresh dill, a little sugar and pepper round out the mixture.

Make it ahead: stir the sauce together while the fish and chips bake, then keep it chilled until serving.

What to serve alongside

Dipping sauces: serve the fish and chips hot with the homemade tartar sauce or ketchup, as the recipe suggests.

A fresh side: add a simple green salad or steamed vegetables if you want a lighter, crisp contrast to the crumb coating and potatoes.

Recipe notes & tips

• Cut the potatoes into similarly sized strips so they cook at a more even rate.
• Dry the parboiled potatoes thoroughly before tossing them with oil.
• Keep stirring the panko and take it off the heat as soon as it turns golden.
• Arrange the fish pieces in a single layer on the lined baking sheet.
• Prepare the tartar sauce while the fish and chips bake, then keep it chilled.
• Use the fish’s flaky texture and the chips’ browned edges as the doneness cues.

Variations

• Try thyme: use dried thyme in place of the oregano for a different herbal note.
• Change the white fish: use cod or another firm white fish in place of hammour.
• Add lemon: serve with lemon wedges for a fresh, citrusy finish.
• Adjust the dip: add a little more pickle juice for a sharper tartar sauce.
• Serve with ketchup: offer it alongside the tartar sauce for a familiar alternative.

Common mistakes to avoid

• Crowded potato tray: the strips can steam instead of crisping; spread them evenly across the baking sheet.
• Wet potatoes: excess water hinders browning; pat them thoroughly dry after draining.
• Over-toasted panko: the crumbs can darken quickly; stir constantly and transfer them as soon as golden.
• Patchy coating: crumbs may not adhere evenly; coat the fish in flour, egg mixture and panko in that order.
• Uneven fish pieces: slices of different thicknesses may finish at different times; cut them to a similar thickness.
• Skipping the potato turn: one side may brown more than the other; turn the strips after their first 10–15 minutes.

How to store

Refrigerate leftover fish, chips and tartar sauce in separate airtight containers and use within 2 days. Reheat the fish and chips on a baking tray in a hot oven until heated through; the coating and potatoes may be less crisp after storage. Keep the tartar sauce chilled and do not heat it.

Frequently asked questions