Crispy Baked Fish & Chips with Tartar Sauce is a delightful take on a classic British dish that combines perfectly baked golden fish with crunchy, satisfying chips. This recipe strikes the right balance between indulgence and home-cooked comfort. Gone are the greasy, heavy restaurant versions; instead, you’re left with light, flavorful bites that make for a fantastic meal any night of the week.

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

When I first attempted this dish at home, I was searching for healthier options that didn’t compromise taste. The result? A fragrant, crispy coating enveloping flaky fish, paired alongside perfectly baked chips that will make your taste buds sing. Trust me, there’s nothing quite like setting a hearty platter of Crispy Baked Fish & Chips with Tartar Sauce on the table, turning any dinner into a special occasion. You’ll want to bring your loved ones, as it’s bound to be a hit with everyone!

Why You’ll Love This Recipe

Simple & Quick: With just an hour from prep to plate, this dish makes for an easy weeknight meal.
Irresistible Flavor: Expect crispy, golden bites of fish and perfectly seasoned chips that pair wonderfully with creamy tartar sauce.
Eye-Catching Appeal: The colorful dish is not just delicious but also visually stunning, making it a perfect dinner centerpiece.
Flexible Serving: Great for family dinner, casual gatherings, or even a hearty brunch treat!
Diet-Friendly Options: Gluten-free breading can easily replace the panko for those with dietary restrictions.

Ingredients You’ll Need

4 medium russet potatoes, washed and peeled: The perfect base for a hearty chip. Russet potatoes are starchy and create that crispy texture we love.
3 tablespoons oil: Used for tossing the potatoes and ensuring a golden finish. Olive oil is ideal, but vegetable oil works too.
1 teaspoon each: paprika and onion powder: These spices give the chips a warm, smoky flavor.
½ teaspoon each: garlic powder and salt: Essential for seasoning and enhancing the overall taste of the dish.
1 pound (453g) cod or other firm white fish: Cod is mild and flaky, perfect for this recipe. You can also use haddock or tilapia if you prefer.
3 tablespoons all-purpose flour: This coats the fish initially and helps the egg wash stick.
1 large egg: Acts as a binder for the panko and keeps everything together.
1 tablespoon mayonnaise: Adds creaminess to the egg wash, enhancing the flavor.
1 tablespoon dijon mustard: Provides a nice tang to balance the richness of the fish.
1 cup (70g) panko breadcrumbs: For that light, airy crunch we’re after.
¼ cup (25g) grated parmesan cheese: Adds a savory, cheesy note to the crunchy topping.
1 teaspoon paprika: Gives a rich color and extra flavor to the panko mix.
½ teaspoon garlic powder: Boosts the savory flavor of the baked fish coating.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat the oven: Set your oven to 425℉. A hot oven is key to achieving perfectly crispy fish and chips.

Prepare the potatoes: Cut the washed and peeled russet potatoes in half lengthwise, then slice each half into three wedges. This helps create thick, substantial chips.

Season and bake chips: Place the potato wedges on a large baking sheet. Drizzle with oil and sprinkle with paprika, onion powder, garlic powder, and salt. Toss to ensure even coverage, then bake in the preheated oven for 15 minutes.

Flip the potatoes: After 15 minutes, remove them from the oven and flip each wedge to ensure they cook evenly. Return them to the oven and bake for an additional 10 minutes until they’re golden and crispy.

Prepare the fish: Pat the cod dry with a paper towel, which is crucial for a crisp exterior. Cut the fish into strips about 1 inch by 4 inches, ensuring even cooking.

Toast the panko: In a small skillet over medium-low heat, warm 2 tablespoons of oil and add the panko breadcrumbs. Stir constantly until they become golden brown, which adds extra flavor and crunch.

Mix breadcrumb coating: Transfer the toasted panko to a shallow dish and add grated parmesan cheese, paprika, garlic powder, and salt and pepper to taste. This savory, crunchy mixture is what makes the fish special.

Create your breading station: Set up three shallow dishes: one with 3 tablespoons of all-purpose flour, another with a whisked mixture of 1 large egg, 1 tablespoon mayo, and 1 tablespoon Dijon mustard, and finally the panko mixture.

Bread the fish: Dip each fish strip first into the flour, then the egg wash, followed by the panko mixture. Make sure to coat them evenly to ensure every bite is crispy.

Assemble and bake: Gently move the roasted potatoes to one side of the baking sheet and place the breaded fish strips on the other side. Bake for 10 minutes or until the fish flakes easily with a fork and is golden brown.

Storing & Reheating

For any leftovers, store them in an airtight container at room temperature for up to 2 hours. Place them in the refrigerator if you need to keep them longer, and they’ll stay fresh for about 2 days. For freezing, wrap the cooled fish and chips tightly in plastic wrap or foil, then place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them again, reheat in a 350℉ oven for about 10-15 minutes until heated through. Be aware that the texture may change slightly, but you can refresh the crispiness by giving them a quick broil.

Chef’s Helpful Tips

For perfectly crispy fish and chips, ensure your fish is patted dry well to prevent sogginess.
Let your oil get hot before toasting the panko for better color and crunch.
If using frozen fish, make sure it’s completely thawed and dried before proceeding with the recipe.
To vary flavors, experiment with different spices in the panko, such as cayenne pepper or dried herbs.
You can prep the potatoes ahead of time and store them in water until you’re ready to bake.

Crispy Baked Fish & Chips with Tartar Sauce is a delightful and satisfying dish that will quickly become a favorite in your household. With its golden crunch and the well-seasoned, flaky fish, you might even find yourself craving this recipe on a regular basis. Enjoy the process of making these treats while you experiment with your flavors and sides. Be this your weeknight comfort or the star of a casual dinner party, it’s bound to impress. So grab your ingredients and dive into this delicious home-cooked meal!

Recipe FAQs

Can I use a different type of fish?

Absolutely! While cod is mild and flaky, you can also opt for haddock, tilapia, or even salmon. Just ensure whatever fish you choose holds up well to baking.

How can I make this recipe gluten-free?

For a gluten-free version, simply substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The other ingredients are inherently gluten-free, so you’re in good shape!

Can I prepare the fish and chips in advance?

Yes, you can prepare the potato wedges and fish ahead of time. Just bread the fish and store it in the fridge. Bake everything when you’re ready to serve for optimal crunchiness.

What can I serve with this dish?

Traditional tartar sauce is a must, but feel free to serve with a side of malt vinegar, lemon wedges, or even a zesty coleslaw to round out the meal!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Crispy Baked Fish & Chips with Tartar Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

Print Recipe

Description

Crispy Baked Fish & Chips with Tartar Sauce offers a delightful dinner option with its flavorful, homemade approach. This dish combines perfectly baked potatoes and golden fish for a comforting meal that’s simple to prepare and savor.

Ingredients

Scale

4 medium russet potatoes, washed and peeled
3 tablespoons oil
1 teaspoon each: paprika and onion powder
½ teaspoon each: garlic powder and 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425℉.
Cut the potatoes in half lengthwise, then cut each half into 3 wedges.
Arrange the wedges on a large baking sheet.
Drizzle with oil and seasonings, then toss to coat.
Bake for 15 minutes.
Remove from the oven and flip the potato wedges.
Continue baking for an additional 10 minutes.
Pat the fish dry with a paper towel to avoid sogginess.
Cut the fish into equal-sized strips, about 1 inch by 4 inches, and set aside.
Heat a small skillet over medium-low heat.
Add 2 tablespoons of oil and the panko, stirring continuously until golden.
Transfer the toasted panko into a shallow dish and mix in the parmesan cheese, paprika, garlic powder, and salt and pepper to taste.
In a separate shallow dish, add the flour.
In another shallow dish, whisk together the egg, mayonnaise, and mustard.
Dip each piece of fish first in the flour, then in the egg wash, and finally in the panko.
While the potatoes are baking, move them to one side of the baking sheet and place the breaded fish on the other side.
Bake the fish for about 10 minutes or until it flakes easily.

Notes

Ensure the fish is completely dry before baking to achieve the best texture.
Feel free to substitute the cod with any firm white fish you prefer.
Adjust the seasonings to taste, especially if you enjoy a bit more spice.