Baked fish and chips is a quick, delicious spin on a classic everyone loves. Thick potato wedges are baked to a golden crisp and served with crispy panko-crusted white fish, tartar sauce, and lemon wedges. It’s easy to make, and it’s ready in just over an hour!
This oven-baked fish and chips is my at-home take on the classic pub favorite. I absolutely love the deep-fried version when I’m out, but when I’m cooking at home, this baked approach is simple, satisfying, and hits all the same comforting notes.
My trick for great oven fries is parboiling the potato wedges first, so they bake up with a soft, fluffy center and crispy edges. While the potatoes are in the oven, I dredge the white fish in flour, egg, and panko, then bake everything until golden and crunchy.
I serve it straight from the pan with creamy tartar sauce and plenty of lemon wedges for squeezing. It’s cozy, familiar, and the kind of dinner that always feels like a treat, even on an ordinary night.
What to serve with baked fish and chips
Fish and chips is traditionally served on its own or with a creamy side of coleslaw. If we’re craving vegetables (which we often do), we’ll serve it with a simple spring mix salad or roasted asparagus .
Creamy salads that pair well with baked fish and chips
- Classic Broccoli Coleslaw with Lemon Buttermilk Dressing
- Creamy Cucumber Salad
- Pea Salad with Bacon
Baked Fish and Chips Recipe
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Ingredients
For the fries (chips)
- ▢ 4 medium russet potatoes
- ▢ ¼ cup olive oil
- ▢ ½ teaspoon EACH: salt and pepper
For the baked fish
- ▢ 1 ½ lb white fish (see notes)
- ▢ ¼ cup all-purpose flour
- ▢ 2 large eggs
- ▢ 2 tablespoons dijon mustard
- ▢ 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper
- ▢ 2 cup panko breadcrumbs
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Move your oven tray to the top third of your oven. Cut the potatoes into wedges, put them into a pot, and cover them with water. Bring the pot to a boil then reduce the heat and simmer the potatoes for 5 minutes. 4 medium russet potatoes
- Drain the potatoes through a colander and let them steam dry for at least 5 minutes. Transfer the potatoes to one of the parchment paper-lined baking sheets. If they feel wet at all, let them steam for a few minutes more. Toss them with oil, salt, and pepper then spread them out evenly on the baking sheet and put them into your oven. After 20 minutes, flip the potato wedges over and bake them for another 20-30 minutes, or until they are crispy. ¼ cup olive oil, ½ teaspoon EACH: salt and pepper
- While the potatoes are cooking, prepare the fish. Cut the fish into 4-inch lengths and dry them well with paper towels. 1 ½ lb white fish
- Set up three shallow bowls. Put the flour in one bowl. Whisk the eggs, mustard, paprika, garlic powder, onion powder, salt, and pepper in another bowl. And put the panko in the third bowl. Dredge each piece of fish first in flour, then coat it in egg, then cover it with panko. Place the fish on the other parchment paper-lined baking sheet and spray with oil. ¼ cup all-purpose flour, 2 large eggs, 2 tablespoons dijon mustard, 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper, 2 cup panko breadcrumbs
- When the potatoes are soft and golden and look like they’re nearly crispy, put the fish into the oven. If you don’t have room in your oven for both the fish and potatoes on one rack, move the potatoes to a lower rack.
- Bake the fish for 10 minutes, or until it is crispy and flakes easily. Serve the crispy fish with the fries (chips) on the side and some tartar sauce and lemon wedges.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Baked Fish and Chips Recipe
Ingredients
For the fries (chips)
- 4 medium russet potatoes
- ¼ cup olive oil
- ½ teaspoon EACH: salt and pepper
For the baked fish
- 1 ½ lb white fish , see notes
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tablespoons dijon mustard
- 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper
- 2 cup panko breadcrumbs
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Move your oven tray to the top third of your oven. Cut the potatoes into wedges, put them into a pot, and cover them with water. Bring the pot to a boil then reduce the heat and simmer the potatoes for 5 minutes. 4 medium russet potatoes
- Drain the potatoes through a colander and let them steam dry for at least 5 minutes. Transfer the potatoes to one of the parchment paper-lined baking sheets. If they feel wet at all, let them steam for a few minutes more. Toss them with oil, salt, and pepper then spread them out evenly on the baking sheet and put them into your oven. After 20 minutes, flip the potato wedges over and bake them for another 20-30 minutes, or until they are crispy. ¼ cup olive oil, ½ teaspoon EACH: salt and pepper
- While the potatoes are cooking, prepare the fish. Cut the fish into 4-inch lengths and dry them well with paper towels. 1 ½ lb white fish
- Set up three shallow bowls. Put the flour in one bowl. Whisk the eggs, mustard, paprika, garlic powder, onion powder, salt, and pepper in another bowl. And put the panko in the third bowl. Dredge each piece of fish first in flour, then coat it in egg, then cover it with panko. Place the fish on the other parchment paper-lined baking sheet and spray with oil. ¼ cup all-purpose flour, 2 large eggs, 2 tablespoons dijon mustard, 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper, 2 cup panko breadcrumbs
- When the potatoes are soft and golden and look like they’re nearly crispy, put the fish into the oven. If you don’t have room in your oven for both the fish and potatoes on one rack, move the potatoes to a lower rack.
- Bake the fish for 10 minutes, or until it is crispy and flakes easily. Serve the crispy fish with the fries (chips) on the side and some tartar sauce and lemon wedges.
