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Parchment paper lined baking tray with baked crispy fish and chips on it along with a bowl of peas and homemade tartar sauce
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Baked Fish and Chips

Oven baked super crunchy panko coated fish strips with easy and delicious oven baked and crispy fries and homemade tartar sauce
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people
Calories 650kcal
Author Farah Abumaizar

Ingredients

For the fish:

  • 2 tablespoon olive oil
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon dried oregano or thyme
  • 1/4 teaspoon paprika
  • 1 garlic clove, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup Dijon mustard
  • 2 eggs
  • 1 1/4 cup flour
  • 600 g white fish like hammour or cod, cut into 1 inch thick slices (1 1/4 lb)

For the fries:

  • 3 or 4 large potatoes, cut into thin strips 1/4 inch thick
  • big pinch of salt
  • 2 teaspoon white vinegar
  • 4 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the tartar sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles
  • 1 teaspoon pickle juice from the jar
  • 1 tablespoon fresh dill, chopped finely
  • small pinch sugar
  • small pinch pepper

Instructions

For the fish:

  • Preheat the oven to 220 C (425 F). Line a baking sheet with parchment paper.
  • In a large skillet over medium heat, warm the 2 tablespoon of olive oil. Add the panko breadcrumbs, the dried oregano, paprika, garlic, and black pepper. Cook, stirring constantly until crumbs have turned golden brown, around 5 minutes. When this happens, immediately transfer them to a bowl.
  • In a separate bowl whisk together the Dijon mustard and eggs until well combined. Place flour in a third bowl.
  • Sprinkle the fish fillets evenly all over with salt and pepper. Dredge them by coating them first in the flour mixture, then the mustard mixture, then coating them in the panko breadcrumbs. Make sure they are all evenly coated. Transfer fish pieces to your parchment lined baking sheet. You can bake immediately or store in the fridge for up to 4 hours.

For the fries:

  • Add the sliced potatoes to a large pot and fill with cold water. Add the salt and vinegar. Heat water over medium high heat, and when it comes to a boil let the potatoes boil for 5 minutes before draining them. Dry very thoroughly, patting dry with paper towels. Let them cool just a couple minutes for easier handling.
  • In a large bowl, toss together the olive oil, salt, pepper, and par-boiled potato strips until evenly coated. Spread them evenly on a baking sheet. Bake on the upper rack of the oven for 10-15 minutes, then use a metal spatula and toss them around. Transfer the baking pan to the lower rack in the oven.
  • At this point, put your fish into the oven onto the upper rack of the oven. Bake for another 15 minutes or until fish is flakey and golden and potatoes crispy and browned.
  • Serve hot with ketchup or tartar sauce for dipping

For the homemade tartar sauce:

  • Mix together the mayonnaise, chopped pickles, pickle juice, chopped dill, sugar and pepper until well combined. Store in the fridge until ready to use.

Notes

Fish and Chips adapted from New York Times
Tartar sauce adapted from Natasha's Kitchen

Nutrition

Calories: 650kcal