Crispy Baked Fish & Chips with Tartar Sauce is a delightful twist on a classic dish that transforms the ordinary into something quite special. The fish is tender yet flaky, and each bite is enhanced by a perfectly crispy panko crust, creating a wonderful contrast in texture. Meanwhile, the golden brown potato wedges are seasoned to perfection, providing a satisfying crunch that’s hard to resist. Unlike traditional fried versions, this baked approach brings a lighter and healthier option to your dinner table, making it an ideal choice for gatherings or family meals.

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

I’ll never forget the first time I made this dish. I was hosting some friends for a cozy movie night and wanted to impress them with something homemade yet simple. Everyone raved about how delicious it was, and I couldn’t help but smile knowing I’d discovered a crowd-pleaser that was also easy on the wallet. This Crispy Baked Fish & Chips with Tartar Sauce is perfect for satisfying that comfort food craving without a ton of fuss. Trust me, once you make it, you’ll want to add it to your regular rotation.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 60 minutes, it fits easily into any busy weeknight.
Irresistible Flavor: The seasoned panko coating adds crunch and flavor, while the fish stays moist and flaky.
Eye-Catching Appeal: The golden fish and vibrant potato wedges make for a beautiful presentation.
Flexible Serving: Perfect for family dinners, casual get-togethers, or even a cozy date night at home.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping flour and breadcrumbs.

Ingredients You’ll Need

4 medium russet potatoes: These starchy potatoes yield crispy wedges that are a must for fish and chips.
3 tablespoons oil: Olive oil or vegetable oil works well to help achieve that golden color.
1 teaspoon paprika: Adds a subtle smokiness and warm color to the potatoes.
1 teaspoon onion powder: Enhances the savory flavor of the potatoes.
½ teaspoon garlic powder: Imparts a savory depth that complements both the fish and potatoes.
1 pound (453g) cod or other firm white fish: Cod is mild, flaky, and perfect for baking, but other firm fish like haddock work beautifully too.
3 tablespoons all-purpose flour: Acts as a base for the breading, giving the fish a nice coating.
1 large egg: Binds the breadcrumbs to the fish for a delicious crunch.
1 tablespoon mayonnaise: Adds richness to the egg wash, helping the coating stick to the fish.
1 tablespoon dijon mustard: Offers a hint of tanginess that elevates the flavor of the fish.
1 cup (70g) panko breadcrumbs: This Japanese-style breadcrumb provides an extra crispy texture.
¼ cup (25g) grated parmesan cheese: Adds an umami flavor and a bit more crunch to the breading.
1 teaspoon paprika: Used again for the fish to maintain a cohesive flavor profile.
½ teaspoon garlic powder: Further enhances the garlic flavor in the breading for added depth.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat Oven: Set your oven to 425℉ (220℃) to get it nice and hot for baking. This step is essential for achieving crispy perfection.

Prepare Potatoes: Wash and peel the 4 medium russet potatoes. Cut them in half lengthwise and then into 3 wedges each. This way, they bake evenly and get wonderfully crispy!

Season Wedges: Toss the wedges on a large baking sheet with 3 tablespoons of oil, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Make sure everything is well coated for maximum flavor.

Initial Bake: Pop the potatoes in the preheated oven and bake for 15 minutes. This initial baking time ensures a good start on their crispiness.

Flip Potatoes: Remove the baking sheet and flip the potato wedges to ensure they cook evenly. Bake for an additional 10 minutes until they start to get golden.

Prepare Fish: While the potatoes are baking, pat 1 pound of cod dry with a paper towel. It’s crucial to have the fish dry to prevent it from becoming soggy during baking.

Cut Fish: Slice the fish into strips about 1 inch by 4 inches. Keeping them consistent ensures even cooking throughout.

Toast Panko: In a small skillet heated over medium-low, add 2 tablespoons of oil and 1 cup of panko breadcrumbs. Stir constantly until the panko is golden and fragrant. This will amp up the texture and flavor.

Mix Coating: Transfer the toasted panko to a shallow dish and stir in ¼ cup grated parmesan cheese, 1 teaspoon paprika, and another ½ teaspoon garlic powder. This flavorful coating is the key to crispy fish.

Create Dipping Stations: In a separate shallow dish, add 3 tablespoons flour. In another dish, whisk together 1 large egg, 1 tablespoon mayonnaise, and 1 tablespoon Dijon mustard until combined.

Coat Fish: Dip each piece of fish in the flour to give it a dry base, then coat it in the egg wash, followed by the panko mixture. Make sure each piece is evenly coated for that delightful crunch.

Arrange on Baking Sheet: Once the potatoes have baked for 25 minutes, move them to one side of the baking sheet. Place the coated fish pieces on the other side, making sure they aren’t overcrowded.

Finish Baking: Bake everything for an additional 10 minutes, or until the fish easily flakes when poked with a fork, and the potatoes are golden brown.

Now, that’s the kind of meal that’ll make you feel accomplished!

Storing & Reheating

For leftovers, let the fish and chips cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. If you want to freeze them, wrap the portions tightly in plastic wrap and then place in a freezer-safe bag, where they can last up to 3 months. When ready to eat, reheat them in the oven at 375℉ (190℃) for about 10-15 minutes, until warmed through and crispy. Just keep in mind that the texture might soften a little upon reheating, but a quick toast in the oven can refresh their charm.

Chef’s Helpful Tips

Make sure your fish is very dry before coating it; this prevents sogginess.
Use fresh, cold ingredients to keep the texture light and airy.
Avoid overcrowding the baking sheet to allow proper airflow for crispiness.
Consider adding a squeeze of lemon over the fish before serving for a fresh zing.
For a make-ahead option, prep the fish and potato wedges the day before, store them separately, and bake them just before serving.

This meal truly shines for its easy preparation and delightful results. It’s simple, quick, and oh-so-satisfying. Why not gather your loved ones around the table and enjoy this heartwarming dish? You’ll love every crispy bite!

Recipe FAQs

Can I use a different type of fish?

Absolutely! While cod is a fantastic choice for its mild flavor, you can substitute with other firm white fish such as haddock, pollock, or even tilapia. Just be mindful of cooking times, as some fish may cook faster than others.

What can I serve with fish and chips?

Fish and chips pair wonderfully with a fresh garden salad, coleslaw, or even a tangy pickled cucumber dish. To amp up the experience, consider serving it with homemade tartar sauce or malt vinegar, which is traditional for this dish.

Can I make this recipe gluten-free?

Yes, you can easily adapt this recipe to be gluten-free by using gluten-free breadcrumbs instead of panko and substituting all-purpose flour with a gluten-free flour blend. The results will still be delicious!

How do I prevent the fish from getting soggy?

Drying the fish thoroughly before coating is crucial. Also, ensure that the coating, particularly the panko, is heated until golden before putting it onto the fish. This will create a crispy layer that holds up nicely during baking.

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Crispy Baked Fish & Chips with Tartar Sauce

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Author: Danae
Prep Time: No data
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

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Description

Savor the irresistible flavor of Crispy Baked Fish & Chips with Tartar Sauce. This easy dish features perfectly baked cod and crispy potatoes, making it a delicious choice for a quick dinner or a satisfying comfort meal.

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, then cut each half into 3 wedges.
Place the potatoes on a large baking sheet.
Drizzle with oil and seasonings, tossing to coat evenly.
Bake the potatoes for 15 minutes.
Remove from the oven and flip the potatoes over.
Bake for an additional 10 minutes.
Pat the fish dry with a paper towel to remove excess moisture.
Cut the fish into strips about 1 inch by 4 inches.
Heat a small skillet over medium-low heat.
Add 2 tablespoons of oil and the panko to the skillet, stirring constantly until golden.
Transfer the toasted panko to a shallow dish and mix in the parmesan, paprika, garlic powder, and salt and pepper to taste.
In a separate shallow dish, place the flour. In another shallow dish, whisk together the egg, mayonnaise, and mustard.
Dip each fish piece in flour, then in the egg wash, and finally in the panko mixture.
Move the potatoes to one side of the baking sheet and place the coated fish on the other side.
Bake for 10 minutes or until the fish flakes easily.

Notes

Ensure the fish is thoroughly dried before coating to avoid sogginess.
Feel free to add your favorite spices to the breadcrumbs for extra flavor.
Serve with a lemon wedge for a zesty kick.