Crispy Baked Fish & Chips with Tartar Sauce is a delightful twist on the classic British dish that brings crispy texture and rich flavor to your dinner table. Perfectly baked golden potato wedges are served alongside flaky white fish, lavishly coated in crunchy panko breading. Each bite transports you to a seaside pier with memories of shared laughter and indulgence, all without the fuss and mess of frying. This dish makes for a wonderful weeknight meal, ensuring you stay cozy at home while satisfying those irresistible cravings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Baked Fish & Chips with Tartar Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Baked Fish & Chips with Tartar Sauce

Crispy Baked Fish & Chips with Tartar Sauce

I first stumbled upon this baked fish & chips recipe during a family gathering, where someone had made a healthier version of the traditional dish. I was amazed at how such a simple idea could yield such incredible results. The crispy exterior and tender fish were so flavorful, I knew I had to make it my own! No longer do you have to choose between quick convenience and healthy eating; this crispy baked fish & chips gives you the best of both worlds. I can’t wait for you to try it and enjoy the delightful crunch paired with a homemade tartar sauce!

Why You’ll Love This Recipe

Simple & Quick: Ready to eat in just 60 minutes, making it a great option for busy weeknights.
Irresistible Flavor: The combination of crispy panko and flaky cod delivers an amazing taste with every bite.
Eye-Catching Appeal: The golden-brown fish and chips look stunning and make any dinner feel special.
Flexible Serving: Perfect for dinner, an easy lunch, family gatherings, or even game day snacks.
Diet-Friendly Options: Easily adaptable to suit gluten-free diets by using gluten-free breadcrumbs and flour.

Ingredients You’ll Need

4 medium russet potatoes: A variety that’s perfect for baking, ensuring crispy edges and fluffy interiors. Other potatoes like Yukon Gold can work too.
3 tablespoons oil: Olive oil offers a great flavor, while canola or vegetable oil is perfect for those looking for a neutral taste.
1 teaspoon paprika and onion powder: These spices add warmth and depth, enhancing the flavor of the potatoes and fish.
½ teaspoon garlic powder and salt: Essential for seasoning the fish and chips, providing a savory kick.
1 pound (453g) cod or another firm white fish: Cod is mild and flaky, making it ideal for this dish. Substituting pollock or haddock could work nicely.
3 tablespoons all-purpose flour: A light coating will help the panko adhere and form that crunchy crust.
1 large egg: The egg helps bind the panko, creating a perfect crunchy topping.
1 tablespoon mayonnaise and 1 tablespoon Dijon mustard: These ingredients are combined to create a tasty egg wash that adds richness and tang.
1 cup (70g) panko breadcrumbs: These Japanese-style breadcrumbs bring an exceptional crunch to the fish.
¼ cup (25g) grated parmesan cheese: It adds a wonderful cheesy flavor and enhances the golden color of the panko.
1 teaspoon paprika and ½ teaspoon garlic powder: Extra seasoning for the panko mix, ensuring all aspects of the dish are flavorful.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat the oven: Begin by preheating your oven to 425℉. This temperature ensures that the potatoes and fish bake evenly and become nicely crispy.

Prepare the potatoes: Take your 4 medium russet potatoes, wash and peel them, then cut them in half lengthwise. From there, slice each half into 3 wedges. This size allows them to cook through but still be substantial enough to satisfy.

Season the wedges: Place the potato wedges on a large baking sheet. Drizzle with 3 tablespoons of your chosen oil and sprinkle with 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Toss to coat every wedge evenly.

Initial bake for potatoes: Slide the baking sheet into the preheated oven and bake the potatoes for 15 minutes. This initial cooking phase begins the crisping process.

Flip the potatoes: After 15 minutes, remove the baking sheet from the oven and carefully flip the potato wedges. This step ensures even browning.

Continue baking: Return the potatoes to the oven and let them bake for an additional 10 minutes, checking for a light golden color around the edges.

Prepare the fish: While the potatoes are baking, pat dry your 1 pound of cod with paper towels. It’s vital that the fish is dry, as moisture will prevent it from becoming crispy when baked.

Cut the fish: Slice the cod into strips about 1 inch by 4 inches. Uniform sizes ensure that the fish cooks evenly.

Toast the panko: Heat a small skillet over medium-low heat and add 2 tablespoons of oil. Once the oil is hot, add the panko breadcrumbs. Stir constantly and cook until the panko is golden and fragrant – about 5 minutes.

Mix the panko: Once toasted, pour the panko into a shallow dish. Add ¼ cup grated parmesan cheese, 1 teaspoon paprika, ½ teaspoon garlic powder, and salt and pepper to taste. Mix thoroughly.

Set up the dredging station: In a separate shallow dish, add 3 tablespoons all-purpose flour. In another shallow dish, whisk together 1 large egg, 1 tablespoon mayonnaise, and 1 tablespoon Dijon mustard until smooth.

Coat the fish: Dip each piece of fish first in the flour, shaking off any excess. Then, immerse it in the egg mixture before rolling it in the panko mixture, ensuring each strip is well-coated.

Arrange on the baking sheet: Move the cooked potatoes to one side of the baking sheet. Lay the coated fish strips on the other side, making sure they’re spaced apart for even cooking.

Final bake: Place the baking sheet back into the oven and bake for about 10 minutes, or until the fish flakes easily with a fork and has turned golden brown.

Storing & Reheating

To store any leftovers at room temperature, they should be covered and consumed within a few hours for best quality. Refrigerate the baked fish and chips in an airtight container for up to 3 days. For longer storage, you can freeze the components separately—in a freezer-safe container for up to 3 months. To reheat, simply place them in a preheated oven at 350℉ for about 10–15 minutes until heated through; this helps regain some of the original crispiness, though texture may slightly vary.

Chef’s Helpful Tips

Avoid overcrowding the baking sheet; this can steam the potatoes and fish, making them less crispy.
Make sure your fish is really dry before starting; blotting with paper towels is key to preventing sogginess.
Timing is important; keep an eye on the oven for both the potatoes and fish, so they finish cooking together.
Experiment with other fish types, such as tilapia or haddock, for different flavors.
Consider adding a squeeze of lemon over the fish right before serving for an extra layer of brightness.

This Crispy Baked Fish & Chips with Tartar Sauce has all the elements of comfort food, but it’s lovingly baked to keep things healthier without sacrificing taste. Get creative with your sides and sauces, and don’t hesitate to swap out ingredients to suit your preferences. Feel free to explore the world of flavor that this dish brings to your kitchen!

Recipe FAQs

What type of fish is best for baking?

When it comes to baking fish, cod is a favorite due to its firm texture and mild flavor. Other fantastic options include haddock and pollock, which also hold up well to baking and can absorb the delicious seasonings nicely.

Can I prepare the fish in advance?

Certainly! You can coat the fish with panko and store it in the refrigerator for up to a day before baking. Just be sure to cover it tightly, which will help keep the crust nice and crisp when baked.

How can I make this dish gluten-free?

To adapt this recipe for gluten-free diets, simply substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. Ensure that all sauce ingredients, like the mayonnaise and mustard, are also gluten-free.

What can I serve with the fish and chips?

Classic accompaniments for fish & chips include tartar sauce, malt vinegar, or a zesty lemon wedge. You can also pair it with a light salad or coleslaw for a balance of flavors and textures. Enjoy your delicious meal!

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Crispy Baked Fish & Chips with Tartar Sauce

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Author: Anna
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Crispy Baked Fish & Chips with Tartar Sauce delivers irresistible flavor and ease of preparation, making it an ideal choice for a quick weeknight dinner or a comforting meal. The combination of tender cod with perfectly baked potatoes is sure to please everyone!

Ingredients

Scale

4 medium russet potatoes, washed and peeled
3 tablespoons oil
1 teaspoon each: paprika and onion powder
½ teaspoon each: garlic powder and salt
1 pound (453g) cod or other firm white fish
3 tablespoons all-purpose flour
1 large egg
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1 cup (70g) panko breadcrumbs
¼ cup (25g) grated parmesan cheese
1 teaspoon paprika
½ teaspoon garlic powder

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Instructions

Preheat the oven to 425℉.
Cut the potatoes in half lengthwise, then cut each half into 3 wedges.
Place the wedges on a large baking sheet.
Drizzle with oil and season with paprika, onion powder, garlic powder, and salt. Toss to coat evenly.
Bake the potatoes for 15 minutes.
Remove from the oven, flip the potatoes, and bake for an additional 10 minutes.
Pat the fish dry with a paper towel to remove excess moisture.
Cut the fish into strips approximately 1 inch by 4 inches and set aside.
Heat a small skillet over medium-low heat and add 2 tablespoons of oil with the panko.
Stir constantly until the panko turns golden brown, then pour it into a shallow dish.
Add parmesan cheese, paprika, garlic powder, and salt and pepper to taste to the panko.
In a separate shallow dish, place the flour. In another shallow dish, whisk together the egg, mayonnaise, and mustard.
Dip each piece of fish first in the flour, then in the egg wash, and finally in the panko mixture.
Move the potatoes to one side of the baking sheet and arrange the breaded fish pieces on the other side.
Bake for 10 minutes or until the fish flakes easily. Be sure not to overcook.

Notes

Make sure to pat the fish dry to achieve a crispy texture.
Feel free to customize the seasonings for additional flavor.
For a healthier alternative, consider using an air fryer for the potatoes.