Crispy Oven Baked Fish and Chips
A healthier take on the classic fish and chips, baked to perfection for a family-friendly seafood dinner.
Equipment
- 1 baking sheet preheated
- 1 wire rack
- 1 mixing bowl large
Ingredients
Fish
- 4 cod fillets
- 1 cup breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Chips
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt to taste
- 1 tbsp chopped fresh rosemary
Instructions
Preparation
- Pat dry the fish fillets with paper towels. Season with salt and pepper. In a bowl, mix breadcrumbs with paprika and garlic powder. Coat the fish evenly in the breadcrumb mixture.
- Cut the potatoes into wedges. Soak in cold water for 30 minutes to remove excess starch, then dry thoroughly. Toss with olive oil, salt, and rosemary.
- Preheat the oven to 425°F. Arrange the potatoes on a preheated baking sheet in a single layer. Bake for 20 minutes, flip, and bake for another 20 minutes until golden and crispy.
- Place the coated fish on a wire rack over a baking sheet. Bake in the same oven for 15-20 minutes until the fish is cooked through and crispy.
Serving
- Arrange the baked fish and chips on a serving platter. Serve immediately with lemon wedges and tartar sauce on the side.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Ensure your baking sheet is preheated to achieve crispy potatoes. Pat the fish dry before coating for a better adhesion.
Ingredient Substitutions: Use panko breadcrumbs for an extra crispy texture. Sweet potatoes can be used instead of russet potatoes for a different flavor.
How to Serve: Garnish with fresh parsley and lemon wedges. Serve with your favorite dipping sauces like tartar sauce or aioli.
Storage & Freshness: For maximum freshness, consume within 2 days and reheat in the oven.
Make-Ahead Tips: Prepare the breadcrumb mixture and cut potatoes in advance to save time.
Ingredient Substitutions: Use panko breadcrumbs for an extra crispy texture. Sweet potatoes can be used instead of russet potatoes for a different flavor.
How to Serve: Garnish with fresh parsley and lemon wedges. Serve with your favorite dipping sauces like tartar sauce or aioli.
Storage & Freshness: For maximum freshness, consume within 2 days and reheat in the oven.
Make-Ahead Tips: Prepare the breadcrumb mixture and cut potatoes in advance to save time.