Baked Fish and Chips

This Baked Fish and Chips recipe is a delicious, easy-to-make, healthier version of the British pub classic!

I’m always drawn to fish and chips (and so is my husband). I won’t usually order it in a restaurant because I tend to avoid deep fried things. I let my husband order it, and then I get the advantage of taking a bite or two! So I was really excited to come across this recipe for baked fish and chips. Now I can enjoy a lighter version at home, and I get to eat the whole thing!

This recipe comes from the Taste of Home Cooking School Cookbook : Step-by-Step instructions, how-to photos and the recipes today’s cooks rely on most. I am a big fan of Taste of Home recipes. They’re always pretty easy and family friendly. This book is no exception. It’s fabulous!  I don’t buy a lot of cookbooks these days, but this is definitely one that I’m happy to have on my shelf.
Here are a few recipes from the book that I’m excited to make:

Perfect Lemon Martini
Grandmother’s Southern Chicken and Dumplings
Seafood Lasagna
Herb Chicken with Honey Butter
Sweet Potato Crusted Chicken Nuggets
Sheet-Pan Steak Dinner
Ramen Stir Fry
Refrigerator Jalapeno Dill Pickles
Denver Omelet Salad
Apple Pull-Apart Bread
Shortbread Lemon Bars
Hawaiian Sweet Rolls


Ingredients needed:

potatoes
olive oil
freshly ground black pepper
all purpose flour
egg
water
Corn Flakes
Parmesan cheese
cayenne pepper
haddock or cod fillets
tartar sauce and lemon wedges, for serving


How to make Baked Fish and Chips:
The complete, printable recipe is at the end of this post.

Preheat the oven to 425℉.


PREPARE THE POTATOES (FRIES):
Peel and cut the potatoes lengthwise into ½-inch thick slices; cut the slices into ½-inch-thick sticks.
 
In a large bowl, toss the potatoes with oil and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, 25 to 30 minutes or until golden brown and crisp, stirring once.


Meanwhile, in a shallow bowl, mix the flour and pepper. In another shallow bowl, whisk the egg with water. In a third bowl, toss the cornflakes with cheese and cayenne. Dip the fish in the flour mixture to coat both sides; shake off the excess. Dip in the egg mixture, then in the cornflake mixture, patting to help the coating adhere.
 
Place the coated fish on a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until the fish just begins to flake easily with a fork. 

Serve the baked fish with the fries, tartar sauce and lemon wedges for squeezing onto the fish.

How to make Air Fryer Fish and Chips:
If you prefer to use your air fryer, this recipe will work in an air fryer too. Here are the details:
Preheat the air fryer to 400 degrees F. In batches, place the potatoes in a single layer on a greased tray in the air-fryer basket; cook until just tender, 5 to 10 minutes. Toss the potatoes to redistribute; cook until lightly browned and crisp, 5 to 10 minutes longer.Meanwhile, season and coat the fish.Remove the fries from the basket; keep warm. Place the fish in a single layer on a greased tray in the air-fryer basket. Cook until the fish is lightly browned and just beginning to flake easily with a fork, 8 to 10 minutes, turning once halfway through cooking. Do not overcook. Return the fries to the basket to heat through if necessary.

Here are more baked fish recipes you might like to try:

Pistachio Baked Salmon
Swiss Parmesan Halibut
Parmesan-Crusted Tilapia
Herb-Topped Fish Baked in Parchment
Lemon-Crumb Fillet of Sole




Print


Baked Fish and Chips


Reminiscent of a meal you might have in a traditional British pub!

Course Main Course Cuisine English Keyword chips, Fish

Prep Time 10 minutes minutes Cook Time 35 minutes minutes Total Time 45 minutes minutes

Servings 4 servings
Calories 445 kcal
Author RecipeGirl.com (shared from the Taste of Home Cooking School cookbook)


Ingredients CHIPS (FRIES): 1 pound (about 2 medium) potatoes 2 tablespoons olive oil ¼ teaspoon freshly ground black pepper FISH: ⅓ cup all purpose flour ¼ teaspoon freshly ground black pepper 1 large egg 2 tablespoons water ⅔ cup crushed cornflakes 1 tablespoon grated Parmesan cheese ⅛ teaspoon ground cayenne pepper 1 pound haddock or cod fillets tartar sauce, for serving lemon wedges, for serving
Instructions Preheat the oven to 425℉. PREPARE THE POTATOES: Peel and cut the potatoes lengthwise into ½-inch thick slices; cut the slices into ½-inch-thick sticks. In a large bowl, toss the potatoes with oil and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, 25 to 30 minutes or until golden brown and crisp, stirring once. Meanwhile, in a shallow bowl, mix the flour and pepper. In another shallow bowl, whisk the egg with water. In a third bowl, toss the cornflakes with cheese and cayenne. Dip the fish in the flour mixture to coat both sides; shake off the excess. Dip in the egg mixture, then in the cornflake mixture, patting to help the coating adhere. Place the coated fish on a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until the fish just begins to flake easily with a fork. Serve with the fries, tartar sauce and lemon wedges.

Notes
Air Fryer Variation: Preheat the air fryer to 400 degrees F. In batches, place the potatoes in a single layer on a greased tray in the air-fryer basket; cook until just tender, 5 to 10 minutes. Toss the potatoes to redistribute; cook until lightly browned and crisp, 5 to 10 minutes longer.
Meanwhile, season and coat the fish.
Remove the fries from the basket; keep warm. Place the fish in a single layer on a greased tray in the air-fryer basket. Cook until the fish is lightly browned and just beginning to flake easily with a fork, 8 to 10 minutes, turning once halfway through cooking. Do not overcook. Return the fries to the basket to heat through if necessary.

Nutrition Serving: 1 serving | Calories: 445 kcal | Carbohydrates: 61 g | Protein: 28 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 96 mg | Sodium: 396 mg | Potassium: 1047 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 858 IU | Vitamin C: 32 mg | Calcium: 55 mg | Iron: 13 mg
The post Baked Fish and Chips appeared first on Recipe Girl® .