Crispy Baked Fish & Chips with Tartar Sauce is a delightful take on a classic dish, transforming the usually heavy fried version into a lighter, but equally delicious baked alternative. Picture perfectly seasoned russet potatoes, golden and crispy, paired with tender, flavorful fish that flakes beautifully at the slightest touch. With a crunchy panko coating, every bite is a satisfying mix of textures while delivering comforting familiar flavors.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Baked Fish & Chips with Tartar Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Baked Fish & Chips with Tartar Sauce

Crispy Baked Fish & Chips with Tartar Sauce

From the first time I made this dish, it quickly became a favorite in my household. It’s a fantastic way to enjoy a classic without the guilt of frying, making it perfect for weeknight dinners or casual gatherings. Unlike takeout, this recipe allows you to control the ingredients for a fresher, more wholesome meal. I can’t wait for you to try this; it’s sure to impress everyone around the dinner table!

Why You’ll Love This Recipe

Simple & Quick: It takes just an hour to prepare a wholesome meal for four.
Irresistible Flavor: The combination of garlic, onion, and paprika enhances the dish, giving it a mouthwatering taste.
Eye-Catching Appeal: The crispy, golden coating on the fish is truly irresistible.
Flexible Serving: Perfect for lunch, dinner, or even a movie night snack!
Diet-Friendly Options: Easily adaptable for gluten-free needs by using gluten-free flour and breadcrumbs.

Ingredients You’ll Need

4 medium russet potatoes, washed and peeled: These are ideal for creating crispy fries, thanks to their starchy texture. You can substitute with Yukon Gold if necessary.
3 tablespoons oil: This helps achieve that golden color and crispy texture. Olive oil or vegetable oil will work well.
1 teaspoon paprika and onion powder: These seasonings add a depth of flavor to both the fish and chips. Feel free to use smoked paprika for a more intense flavor.
½ teaspoon garlic powder and salt: Essential for enhancing the overall dish, use sea salt or kosher salt for the best results.
1 pound (453g) cod or other firm white fish: Cod stands up well in the oven and has a mild flavor. Alternatives like haddock or halibut also work beautifully.
3 tablespoons all-purpose flour: This helps the egg wash stick to the fish. If you need a gluten-free option, use a gluten-free all-purpose blend.
1 large egg: This acts as the binder for the coating; make sure it’s at room temperature for better mixing.
1 tablespoon mayonnaise: Adds moisture and richness to the egg wash, enhancing the flavor.
1 tablespoon Dijon mustard: This gives a subtle tanginess; a spicy mustard adds more kick.
1 cup (70g) panko breadcrumbs: They create a crispy coating; you can use traditional breadcrumbs for a different texture.
¼ cup (25g) grated parmesan cheese: This adds a salty, cheesy flavor and elevates the dish. Freshly grated is best for more flavor.
1 teaspoon paprika: For an extra pop of color and flavor in your coating.
½ teaspoon garlic powder: A touch more garlic flavor enhances the fish.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat Oven: Set your oven to 425℉ (220℃). This temperature is key to achieving that crispy texture.

Prepare Potatoes: Cut the washed and peeled russet potatoes in half lengthwise, then slice each half into 3 wedges. The even cuts ensure they cook uniformly and get crispy.

Season Potatoes: Place the potato wedges on a large baking sheet. Drizzle them with 2 tablespoons of oil and sprinkle the paprika, onion powder, garlic powder, and salt over the top. Toss them gently to coat every wedge thoroughly.

Bake Potatoes: Bake the seasoned wedges in the preheated oven for 15 minutes. This initial baking will start to soften them and begin the crisping process.

Flip Potatoes: Carefully remove the baking sheet from the oven and flip the potato wedges over using a spatula. Return them to the oven for another 10 minutes, allowing them to turn golden brown and crisp.

Prep Fish: While the potatoes are baking, pat your fish dry with paper towels; this step is crucial to avoid sogginess. Cut the cod into equal pieces, about 1 inch by 4 inches, for even cooking.

Toast Panko: In a small skillet over medium-low heat, add 2 tablespoons of oil and the panko breadcrumbs. Stir them continuously until they turn golden brown and fragrant. This toasting step adds extra flavor and crunch.

Combine Coatings: Transfer the toasted panko into a shallow dish. To this, add the grated parmesan cheese, paprika, garlic powder, and pepper to taste. Mix everything together well.

Set Up Dipping Station: In another shallow dish, place 3 tablespoons of all-purpose flour. In yet another dish, whisk together the egg, mayonnaise, and Dijon mustard until smooth. This creates a flavorful egg wash for the fish.

Coat Fish: Dip each piece of fish first in the flour to coat, then in the egg wash, and finally toss gently in the panko mixture to cover completely. Move the potato wedges to one side of the baking sheet and lay the coated fish pieces on the other side.

Final Bake: Place everything back into the oven and bake for another 10 minutes or until the fish flakes easily when tested with a fork and the panko is a beautiful golden brown.

Storing & Reheating

To store leftovers, let the fish and chips cool completely before placing them in an airtight container; this can be kept at room temperature for up to 2 hours. For longer storage, refrigerate them in a container for up to 3 days. If you want to preserve them longer, you can freeze the fish and chips for up to 3 months. To reheat, place in a preheated oven at 375℉ for about 10-15 minutes or until heated through. Just keep in mind that the texture might be slightly less crispy when reheated, but a quick back in the oven can refresh the crispness.

Chef’s Helpful Tips

Dry Fish Thoroughly: Ensure your fish is dried thoroughly; moisture will prevent it from crisping up.
Toast Panko Over Medium-Low Heat: This prevents burning and ensures an even, golden color.
Egg Wash Consistency: Mix it well to ensure proper adhesion of the panko.
Timing Matters: Keep an eye on the fish while baking; every oven is a bit different.
Experiment with Seasoning: Feel free to add herbs like dill or parsley for a fresh twist!
Make Ahead: You can prepare the panko mixture and wet ingredients in advance, just coat the fish before baking.

Crispy Baked Fish & Chips with Tartar Sauce is more than just a meal; it’s a chance to gather around the table, savoring each bite of crunchy fish and crispy potato wedges together. You’ll love how this dish transforms your usual weeknight dinner into something special yet simple. Don’t hesitate to experiment with flavors or dipping sauces; it’s all about making it your own. I hope you enjoy every moment of making and devouring this classic dish as much as I do!

Recipe FAQs

Can I use a different type of fish for this recipe?

Absolutely! While cod is a great option, you can try haddock, halibut, or even tilapia. Just ensure the fish is firm and will hold its shape while baking.

How do I ensure my fries remain crispy?

The key to crispy fries is to ensure they are well-coated with oil and seasonings before baking. Flipping them halfway through cooking also helps achieve an even crispiness.

Can I prepare the fish ahead of time?

Yes! You can coat the fish in the panko mixture and keep it in the refrigerator for a few hours before baking. Just remember to bake it fresh for the best texture.

What do I serve with baked fish and chips?

While the dish is delicious on its own, traditional accompaniments like tartar sauce, lemon wedges, or even mushy peas can enhance your dining experience.

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Crispy Baked Fish & Chips with Tartar Sauce

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Author: Dorothy
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: British

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Description

This Crispy Baked Fish & Chips with Tartar Sauce is a flavorful meal that captures comfort food perfection. With its simple prep and delicious ingredients, it’s ideal for a quick dinner that satisfies the whole family.

Ingredients

Scale

4 medium russet potatoes, washed and peeled
3 tablespoons oil
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
1 pound (453g) cod or other firm white fish
3 tablespoons all-purpose flour
1 large egg
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1 cup (70g) panko breadcrumbs
¼ cup (25g) grated parmesan cheese
1 teaspoon paprika
½ teaspoon garlic powder

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Instructions

Preheat the oven to 425℉.
Cut the potatoes in half lengthwise and then into wedges.
Spread the potato wedges on a large baking sheet.
Drizzle with oil and add seasonings, then toss to coat.
Bake for 15 minutes.
Take the baking sheet out and flip the potatoes over.
Bake for an additional 10 minutes.
Pat the fish dry with a paper towel to avoid sogginess.
Cut the fish into 1-inch by 4-inch strips and set aside.
In a small skillet over medium-low heat, heat 2 tablespoons of oil and add panko.
Stir constantly until the panko turns golden, then remove from heat.
In a shallow dish, combine the golden panko, parmesan cheese, paprika, garlic powder, and salt and pepper to taste.
In another shallow dish, add flour, and in a separate one, whisk egg, mayo, and mustard together.
Dredge each piece of fish in flour, then in the egg mixture, and finally coat in the panko.
Move the potatoes to one side of the baking sheet and arrange the fish on the other side.
Bake for 10 minutes or until the fish flakes easily.

Notes

Ensure the fish is thoroughly dried to avoid a soggy texture.
Feel free to swap cod with any other firm white fish.
Adjust the seasonings according to your taste.