The Ultimate Sheet Pan Baked Fish and Chips: Crispy, Healthy & Easy Homemade Delight

Indulge in the classic comfort of fish and chips, made healthier and easier than ever! This Baked Fish and Chips recipe features perfectly panko-crusted cod and tender potato wedges, all prepared on a single sheet pan. Say goodbye to messy deep frying and hello to a delicious, guilt-free meal perfect for a cozy night in, your next fish fry, or even a festive St. Patrick’s Day celebration.

The timeless appeal of fish and chips is undeniable – a crispy, flaky fish fillet paired with golden, fluffy potato wedges is comfort food at its finest. However, traditional deep-frying can be a deterrent for many, leading to extra oil, lingering smells, and a more involved cleanup. The good news? You don’t have to sacrifice flavor or texture to enjoy this beloved dish at home. This recipe for homemade Baked Fish and Chips brings all the satisfying crunch and tender goodness you crave, without a single drop of excess oil from a fryer.

For many, fish fries hold a special place, particularly during Lent. Yet, recent times have transformed these cherished traditions. Attending a community fish fry can now involve long drive-thru lines, limited menus, and the disappointment of favorite sides being sold out. Last year, my own experience involved an hour-long wait, only to find my beloved haluski and coleslaw unavailable. That was enough to convince me: fried fish simply doesn’t travel well, and waiting endlessly for an incomplete meal isn’t ideal.

The solution? Recreate that satisfying fish fry experience right in your own kitchen, but with a lighter, more convenient twist. That’s precisely the inspiration behind this Baked Fish and Chips recipe. We’re talking about delightfully crispy Panko-crusted fish fillets served alongside perfectly oven-roasted potato wedges. It’s an entire meal cooked on one sheet pan, making both the preparation and cleanup a breeze. Plus, by baking, you get to enjoy a healthier version that doesn’t skimp on flavor or that essential crispy texture.

To truly complete your at-home fish fry, consider serving this dish with classic sides like a fresh batch of coleslaw and, if you’re feeling adventurous, some homemade haluski. If you do find yourself craving the occasional pan-fried potato, you can always check out my recipe for Pan Fried Potato Wedges, but for ease and health, baking is the way to go for this complete meal.

Close up of baked fish and chips in silver tin

A Taste of Tradition: From England to Your Table

While I grew up enjoying cod fish and chips, this particular recipe often transports me back to my time in Ireland in 2007. One of my very first meals after settling in was a memorable plate of fish and chips from a local fast-food spot. Though the exact name escapes me, the satisfaction of that meal remains vivid. It’s a dish deeply rooted in English culinary history, often considered a national dish, but its popularity has spread worldwide, including across the Irish Sea.

Despite its primary English origin, fish and chips became a staple during my stay in Ireland, making it an honorary and incredibly suitable choice for a St. Patrick’s Day dinner. Pair it with some warm mini Irish soda bread, and you have a festive and delicious meal that celebrates the spirit of the day.

What Exactly Are Fish and Chips?

For those unfamiliar, “fish and chips” refers to fish fillets (typically cod or haddock) served alongside potato wedges or thick-cut fries. Originating in England, it’s most commonly deep-fried and traditionally served with a splash of malt vinegar and a dollop of tartar sauce. When the British refer to “chips,” they are talking about what Americans call “French fries” – not the thin, crispy potato chips found in bags. These “chips” are often hearty potato wedges, providing a substantial and satisfying component to the meal.

Why Choose Baked Fish and Chips?

Baking offers numerous advantages over traditional frying, especially when preparing this classic dish at home:

Healthier Alternative: Significantly reduces the amount of oil, leading to a lighter meal with fewer calories and less fat.
Less Mess: No splattering oil, no greasy stovetop, and minimal cleanup compared to deep-frying.
Easier Preparation: A sheet pan meal streamlines the cooking process, allowing the fish and potatoes to cook simultaneously.
Consistent Results: Baking provides a more controlled cooking environment, making it easier to achieve perfectly cooked fish and crispy potatoes without the risk of burning.
Kid-Friendly: A healthier, less greasy option that kids often love, especially with a mild white fish like cod.

Essential Ingredients for Your Baked Fish and Chips

To create your perfectly oven-baked fish and chips, you’ll need a few key ingredients, each playing a crucial role in achieving that delicious, crispy outcome:

Russet Potatoes: These are the gold standard for chips (fries/wedges). Their high starch content makes them fluffy on the inside and perfectly crispy on the outside when baked. Cut them into thick wedges for that authentic chip experience.
Vegetable Oil: While we’re avoiding deep-frying, a small amount of oil is essential for the potatoes to crisp up beautifully in the oven. It also helps the seasonings adhere.
Salt: Never underestimate the power of proper seasoning! Kosher salt (or sea salt) enhances the flavor of both the fish and the potatoes, ensuring a well-rounded taste.
All-Purpose Flour: The first step in our breading process, flour helps to dry the fish surface, creating a base for the egg wash and ensuring a crispier crust. It also helps seal in moisture, keeping the fish tender.
Egg: The egg wash acts as the binder, allowing the Panko breadcrumbs to adhere firmly to the fish fillets. A little water helps thin it out for easier coating.
Panko Breadcrumbs: This is your secret weapon for achieving incredible crispiness without frying. Panko breadcrumbs are larger and flakier than regular breadcrumbs, absorbing less oil and creating a much lighter, airier, and crunchier texture when baked.
Parmesan Cheese: Adds a wonderful savory, nutty, and slightly salty flavor to the breading, elevating the overall taste of the fish. If you prefer to omit it for dairy reasons, remember to add extra salt to your Panko.
Cod or Haddock: These are the traditional choices for fish and chips. I personally prefer cod for its mild flavor and wonderfully tender, flaky meat. Haddock is another excellent option; it has a slightly firmer texture and a more pronounced, “meatier” fish flavor. Both are lean, white fish that hold up well to baking.

My baked fish and chips recipe is made without beer for a lighter, simpler approach. However, if you are looking for a classic beer-battered fish, check out Beer Battered Fish from Beyond The Chicken Coop.

Can You Really Bake Fish and Chips to Crispy Perfection?

Absolutely! While deep-frying is the traditional method, you can achieve wonderfully crispy homemade fish and chips right in your oven or air fryer. The key to crispy baked fish lies in the Panko breading. Its unique flakey texture creates a light, crunchy crust that holds up remarkably well to baking, providing that satisfying crunch you expect.

For the potatoes, tossing them in a bit of oil and baking at a high temperature ensures they turn golden and crispy. Just remember to use a lightly greased baking sheet or parchment paper to prevent sticking and ensure even browning for both the fish and the chips.

How to Make Baked Fish And Chips: A Simple Sheet Pan Method

One of the best features of this recipe is its efficiency: you can cook your fish and chips on the same baking tray, transforming it into a convenient sheet pan meal. The trick is to give the potatoes a head start since they require a longer cooking time. Once they’re partially cooked, you simply push them to one side of the pan and add your prepared fish.

Follow these straightforward steps to make your sheet pan fish and chips:

Prepare the Potatoes: Start by cutting your russet potatoes into uniform wedges. Toss them thoroughly with vegetable oil and a generous sprinkle of salt. Spread the seasoned wedges in a single layer on a large baking sheet, ensuring they have enough space to crisp up. Bake for an initial 25 minutes in a preheated oven, making sure to flip them halfway through to ensure even cooking and browning on all sides.
Bread the Fish: While the potatoes are baking, prepare your fish. Lightly season each cod or haddock fillet with salt. Set up a simple breading station with three shallow bowls: one with all-purpose flour, one with a lightly beaten egg mixed with a tablespoon of water, and a third with the Panko breadcrumbs combined with grated Parmesan cheese. Dredge each fish fillet first in the flour (shaking off excess), then dip it into the egg wash, and finally coat it generously with the Panko-Parmesan mixture, pressing gently to ensure adherence.
Combine and Bake: Once the potatoes have completed their initial baking time, carefully push them to one side of the baking sheet to create space. Arrange the breaded fish fillets in a single layer on the other side of the pan, making sure they are not touching each other or the potatoes too much, to allow for optimal crisping.
Finish Baking: Return the sheet pan to the oven and bake for another 15 minutes, or until the fish is golden brown, flaky when tested with a fork, and cooked through. The internal temperature should reach 145°F (63°C).

Should You Cover Fish When Baking?

For oven-fried fish and chips, you absolutely want to bake your fish uncovered. Covering the fish would trap steam, leading to a soggy breading rather than the desired crispy crust. Baking uncovered allows the moisture to escape and the Panko breading to become beautifully golden and crunchy.

Making Air Fryer Fish And Chips: An Even Faster Option

If you own an air fryer, you’re in luck! It’s an excellent tool for making incredibly crispy fish and chips with even less oil and often in less time than a conventional oven. The circulating hot air mimics the effects of deep-frying, yielding beautifully golden and crunchy results. Here’s how to adapt this recipe for your air fryer:

Air Fry Potatoes First: Prepare your potato wedges as directed, tossing them with oil and salt. Place a single layer of potato wedges into your air fryer basket, ensuring not to overcrowd it. You will likely need to cook the potatoes in two or more batches to allow for proper air circulation and crisping.
Cook Potatoes: Air fry the potato wedges at 400°F (200°C) for about 20 minutes, shaking the basket halfway through cooking to promote even browning. Once golden and tender-crisp, remove them and set aside. Repeat with any remaining potato batches.
Air Fry Fish: Once all potatoes are cooked, place the breaded fish fillets into the air fryer basket in a single layer, again being careful not to overcrowd.
Cook Fish: Air fry the fish at a slightly lower temperature, around 330°F (165°C), for approximately 20 minutes, or until the fish is golden brown, flaky, and cooked through. Cooking at a slightly lower temperature for fish helps ensure the crust gets crispy without overcooking the delicate fish inside.

What To Do With Leftover Potatoes

If you, like me, often buy potatoes in bulk to save money, you might find yourself with a surplus after making your fish and chips. Don’t let them go to waste! Potatoes are incredibly versatile. Here are some delicious recipes where your leftover russet potatoes can shine:

Mashed Potatoes For Two: A classic, creamy side that never disappoints.

Shepherd’s Pie For Two: Top a savory meat and vegetable filling with a layer of fluffy mashed potatoes.

Corned Beef and Cabbage On Stove Top: Hearty and comforting, potatoes are a natural fit for this traditional dish.

Homemade Salt and Vinegar Potato Chips: For a snack that’s far superior to store-bought.

Serving Suggestions & Customizations

Once your Baked Fish and Chips are hot and ready, it’s time to serve them up! The traditional accompaniments are malt vinegar and tartar sauce, and they are highly recommended. A squeeze of fresh lemon juice always brightens the flavors, and a sprinkle of chopped fresh parsley adds a touch of color and freshness. For a true British chippy experience, consider serving with mushy peas. For a touch of American flair, a side of creamy coleslaw is perfect. Don’t be afraid to experiment with different dipping sauces like a spicy remoulade or a tangy sriracha mayo.

This recipe is also incredibly flexible. Feel free to:

Experiment with Seasonings: Add a pinch of garlic powder, paprika, or even a touch of Old Bay seasoning to your Panko breading for an extra flavor kick.
Add a Veggie: Toss some asparagus spears or broccoli florets with a little olive oil and salt, and add them to the sheet pan during the last 10-15 minutes of baking for a complete meal.
Try Different Fish: While cod and haddock are traditional, other firm white fish like pollock, tilapia, or halibut can also be used, though cooking times may vary slightly.

If you enjoyed this easy and delicious fish recipe, be sure to explore my other seafood favorites like the savory Asian Salmon recipe and the vibrant Sweet Chili Fish Tostadas.

Baked Fish And Chips Recipe

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Enjoy a healthier take on a classic! This Baked Fish And Chips recipe uses panko-crusted cod and potato wedges, all baked together on a single sheet pan for an easy and delicious homemade meal. No beer batter needed!

Ingredients

2 large russet potatoes (about 1 pound), peeled and cut into wedges
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/4 cup all-purpose flour
1 egg, room temperature
1 tablespoon water
3/4 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese*
1 pound cod or haddock fillets, cut into 4 even pieces and patted very dry
Tartar sauce, fresh lemon slices, malt vinegar, and chopped fresh parsley, for serving

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
In a large bowl, toss the prepared potato wedges with the vegetable oil and 1 teaspoon of kosher salt until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they have enough space. Bake for 25 minutes, flipping them once halfway through to ensure even crisping.
While the potatoes are baking, prepare your fish breading station: In one shallow bowl, add the all-purpose flour. In a second shallow bowl, whisk together the egg and water. In a third shallow bowl, combine the Panko breadcrumbs and grated Parmesan cheese.
Lightly season each fish fillet with a pinch of salt. Working with one piece of fish at a time, first dredge it in the flour (shaking off any excess), then dip it into the egg wash, and finally coat it thoroughly with the Panko-Parmesan mixture, pressing gently to adhere the breading.
Once the potatoes have finished their initial baking, carefully push them to one side of the baking sheet to create space. Arrange the breaded fish fillets in a single layer on the empty side. Return the baking sheet to the oven.
Bake for an additional 15 minutes, or until the fish is golden brown, cooked through, and flakes easily with a fork (internal temperature should reach 145°F/63°C).
Serve immediately with tartar sauce, fresh lemon slices, a dash of malt vinegar, and a sprinkle of chopped parsley.

To Cook In An Air Fryer:

Begin by air frying the potato wedges. Place a single layer of wedges into your air fryer basket without overcrowding (you’ll likely need to work in 2-3 batches). Air fry at 400°F (200°C) for 20 minutes, shaking the basket halfway through. Remove cooked wedges and set aside. Repeat until all potatoes are done.
Next, air fry the fish. Place the breaded fish fillets into the air fryer basket in a single layer, ensuring they don’t touch. Air fry at 330°F (165°C) for approximately 20 minutes, or until golden, crispy, and cooked through. Carefully remove and serve.

Notes

*If you choose to omit the Parmesan cheese from the breading, you will need to add salt to the breadcrumbs to compensate for the lost seasoning. I recommend adding up to 1 teaspoon of kosher salt, adjusting to your taste preferences.

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First published March 3, 2021