My husband loves fried fish, but I have always steered clear of deep-fried dinners at home due to the mess, the “aroma” of oil lingering in the house, and the obvious downside to healthy eating. This oven-baked version of the classic Friday night special preserves the crunchy coating and the tender, flaky fish without inches of oil in the pan. The breading process takes a few minutes, but If you get the potatoes in the oven, then coat the fish you should have this meal on the table in under an hour!

Oven-Baked Fish and Chips

Choose good quality fish for the best experience. I prefer using fresh seafood as the texture and moisture of white fish varieties are often affected by freezing. That said, if you have a freezer full of fish, go ahead and use it here; just handle gently for the best result. The dipping sauce is optional, but yummy!!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Servings 4

Ingredients

“Chips”

2 large russet potatoes, about 12 ounces each, unpeeled and cut into 4×1/2×1/2-inch “fries”
1 tablespoon olive oil plus additional for pan
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 teaspoons finely chopped garlic
½ teaspoon coarse salt
¼ teaspoon pepper

Fish

¼ cup all-purpose flour
1 egg, lightly beaten
1 cup unseasoned panko bread crumbs
2 tablespoons olive oil
2 teaspoons finely chopped garlic
2 teaspoons lemon zest
1-1/2 teaspoons paprika
Salt and pepper
1-1-1/4 pounds fresh firm white fish fillets, such as cod, cut into 3 to 4-inch portions

Dipping Sauce, optional

1/3 cup mayonnaise
1 tablespoon chopped green onions plus additional for garnish
2 teaspoons lemon juice
½ teaspoon lemon zest
1/8 teaspoon cayenne pepper
Salt

Instructions

Preheat the oven to 425ºF. Generously brush or spray large rimmed baking sheet with olive oil. Toss potatoes with olive oil, rosemary and garlic. Spread potatoes in a single layer on prepared baking sheet and season with coarse salt and pepper. Bake in preheated oven for 40 to 45 minutes, turning potatoes when browned on underside (after about 30 minutes).
Meanwhile, line large baking sheet with parchment paper; set aside. To coat the fish, set up three shallow dishes: place flour and a little salt and pepper in one dish; the beaten egg in another; and stir together the panko, olive oil, garlic, lemon zest, paprika, ¼ teaspoon salt, and 1/8 teaspoon pepper in the third dish. Using tongs, dip each fish portion in flour, then into egg, coating lightly. Next, dip fish in panko mixture coating all sides. Place fish on parchment lined baking sheet, making sure fish is not touching. Once potatoes have baked for 20 minutes, add fish to oven and bake until fish and “chips” are browned and fish flakes, 25 to 35 minutes. Cook time for fish varies according to the thickness of the fillets.
Meanwhile, mix sauce ingredients and refrigerate. Serve fish and “chips” with sauce and garnish with green onions, if desired.
Makes 4 servings.

Grace

Merciful God, thank you for understanding our ups and downs. Thank you for being with us in our work and in our play. Keep our hearts open to seeing you in everyone around us, especially those who are gathered around our table. Give us your vision to lay down our own plans and see how we can transform the ordinary into the extraordinary when we work together in your name. Amen.

Oven-Baked Fish and Chips