Best 2 Baked Fish And Chips Recipes

Baked fish and chips is a healthier take on the traditional English dish. Instead of deep-frying the fish and chips, they are baked in the oven, resulting in a crispy yet tender fish and fluffy chips that are lower in fat and calories. This dish is easy to make and can be customized to your liking, making it a great option for a quick and delicious weeknight meal or a fun weekend project. With the right ingredients and a few simple steps, you can create a delicious and satisfying baked fish and chips that the whole family will enjoy.

Here are our top 2 tried and tested recipes!

BAKED FISH AND CHIPS

Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BAKED FISH AND CHIPS

Baked Fish and Chips image

A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
1/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 1/4 cups panko
1/3 cup all-purpose flour
2 large eggs
1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips
Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Steps:

Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.
Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.

Tips

Choose the right fish. White-fleshed fish, such as cod, haddock, and flounder, are the best choices for fish and chips. They have a mild flavor and flaky texture that holds up well to frying.
Use fresh or frozen fish. If you're using frozen fish, thaw it completely before cooking.
Make sure the fish is dry before frying. Pat it dry with paper towels to remove any excess moisture.
Use a light batter. A heavy batter will make the fish greasy and soggy. Use a simple batter made with flour, eggs, and milk.
Fry the fish in hot oil. The oil should be at least 375 degrees Fahrenheit. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
Don't overcrowd the pan. Cook the fish in batches if necessary.
Cook the fish until it is golden brown and flaky. The fish should be cooked through, but not overcooked.
Serve the fish and chips with your favorite dipping sauce. Tartar sauce, malt vinegar, and ketchup are all classic options.

Conclusion

Fish and chips is a classic British dish that is enjoyed by people all over the world. It is a simple dish to make, but there are a few tips and tricks that can help you make the perfect fish and chips. By following these tips, you can make fish and chips that are crispy, flaky, and delicious.