Get ready for the craveable crispy, flaky goodness of fish and chips straight from your oven. Oven-baked fish and chips skips the deep fryer, which means less mess, fewer calories, and hands-off cooking. With a Panko-based breading and staggered baking times, this quick and easy recipe delivers all the satisfying flavor and texture of the beloved British classic. Whether you’re looking for a kid-friendly weeknight win or an elevated take on comfort food, this one-pan wonder is about to become your new favorite for Lent and beyond. Just don’t forget the malt vinegar!
Recipe for Oven Baked Fish and Chips
Ingredients:
For the Fish:
- 2 large white fish fillets (cod, haddock, or pollock work beautifully), about 6-8 oz each
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil or cooking spray
For the Chips:
- 2 large russet potatoes, scrubbed and cut into 1/2-inch thick fries
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme (optional)
For Serving:
- Lemon wedges
- Malt vinegar
- Tartar sauce (homemade or store-bought)
Directions:
1. Prep The Potatoes
Preheat your oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the cut potatoes with olive oil, salt, pepper, garlic powder, and dried thyme until evenly coated. Spread them in a single layer on the prepared baking sheet.
2. Start Baking the Chips
Place the potatoes in the preheated oven and bake for 20 minutes. This gives them a head start and ensures they’re nice and crispy when the fish is ready.
3. Prepare the Fish
While the chips are baking, pat your fish fillets dry with paper towels and set up a breading station:
Plate 1: Flour seasoned with a pinch of salt and pepper.
Plate 2: Beaten egg.
Plate 3: Panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, salt, and pepper.
Dredge each fish fillet in the seasoned flour, shaking off any excess. Dip it into the beaten egg, allowing any extra to drip off. Press the fish firmly into the seasoned panko breadcrumbs, making sure it’s completely coated on all sides.
4. Add the Fish to the Oven
After 20 minutes, carefully flip the chips. Place the breaded fish fillets on the same baking sheet (or a separate one if your sheet is too crowded), leaving some space between them. Drizzle or spray the fish lightly with olive oil.
5. Finish Baking and Serve
Return the baking sheet to the oven and bake for another 15-20 minutes, or until the fish is flaky and cooked through (internal temperature of 145°F) and the chips are golden brown and crispy. Remove from the oven and serve hot.
Tips & Variations
- Don’t crowd the pan: Overcrowding the pan leads to steaming, not baking. Use two pans to make sure the air circulates freely.
- Make it extra crispy: Turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Make it low carb: Replace the Panko with a mix of crushed pork rinds and parmesan cheese.
Skip the Takeout with The Butcher Shop
You don’t need a deep-fryer for restaurant-quality fish and chips. This oven-baked version is just as satisfying – and even tastier when you start with fresh fish from The Butcher Shop. All our seafood comes from local fishing outfits, so it’s always fresh and never frozen. It can even be caught and served on your plate within the same 24 hours! Fresh shipments come in every Monday, Wednesday, and Friday.
At The Butcher Shop, we also carry farm-fresh produce, freshly baked loaves of bread, high-quality pantry essentials, and 100% natural dog food so you can feel good about what you’re feeding every member of your family. Stop by today or call ahead to pre-order your ingredients.