Weeknight • Seafood
Golden Fish and Chip Bake
All the comforting flavors of fish and chips, baked together in one easy pan for minimal fuss.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
- Level
- Weeknight
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Craving the crunchy goodness of fish and chips but want to skip the deep-fryer mess? This Golden Fish and Chip Bake is your new best friend! We're taking that classic combo and turning it into an incredibly easy, hands-off baked meal that's perfect for a cozy weeknight. Get ready for flaky fish and golden potatoes, all in one glorious pan!
Ingredients
Yield: 4 servings
Main
- 1.5 lbs russet potatoes, peeled and cut into 1/2-inch thick fries/wedges
- 2 tbsp olive oil, divided
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4 (6 oz) firm white fish fillets (cod, haddock, or tilapia work great)
- 1/2 cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 large egg, beaten
- Lemon wedges and tartar sauce for serving
Preparation
Step 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2
In a large bowl, toss the potato wedges with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Step 3
Bake potatoes for 15 minutes. While potatoes bake, pat fish fillets dry with paper towels.
Step 4
Set up a dredging station: one shallow dish with flour, one with beaten egg, and one with panko breadcrumbs seasoned with a pinch of salt and pepper. Dip each fish fillet first in flour, then egg, then coat thoroughly in panko.
Step 5
After 15 minutes, remove the baking sheet from the oven. Gently push the potatoes to one side. Place the breaded fish fillets on the other side of the baking sheet. Drizzle the fish with the remaining 1 tbsp olive oil.
Step 6
Return to the oven and bake for another 15-20 minutes, or until the fish is flaky and cooked through, and the potatoes are golden brown and crispy. Serve immediately with lemon wedges and tartar sauce.
Tips
- For extra crispy potatoes, ensure they are in a single layer and not overlapping. Use two baking sheets if necessary.
- Patting the fish really dry before breading helps the coating stick better.
- Don't worry if the breading doesn't look absolutely perfect; it will still get deliciously crispy in the oven.
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