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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!!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 4

Ingredients
  

“Chips”

  • 2 large russet potatoes, about 12 ounces each, unpeeled and cut into 4x1/2x1/2-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.