Oven Baked Fish & Chips

Oven-Baked Fish & Chips

"Golden, crispy fish fillets and perfectly seasoned fries baked to perfection for a healthier take on the classic Fish & Chips."

Yield

Serves 4

Ingredients

For the Fish:

• 1 1/2 lbs white fish fillets (e.g., cod, haddock, or tilapia)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or cooking spray

For the Chips:

• 4 large russet potatoes, peeled and cut into thick wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Optional:

• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish
• Tartar sauce, for dipping

Instructions

Step 1: Prepare the Potatoes

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, salt, garlic powder, and smoked paprika until evenly coated.
3. Arrange the potatoes on a baking sheet in a single layer.
4. Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.

Personal Tip: For extra crispy chips, soak the potato wedges in cold water for 30 minutes before seasoning.

Step 2: Prepare the Fish

1. Pat the fish fillets dry with paper towels. Cut into 4–5-inch pieces.
2. Pour the buttermilk into a shallow dish and soak the fish fillets for 10 minutes.
3. In a separate shallow dish, combine flour, panko breadcrumbs, cornmeal, garlic powder, smoked paprika, salt, and pepper.
4. Remove each fish fillet from the buttermilk, letting excess drip off, and dredge in the breadcrumb mixture, pressing to coat evenly.

Personal Tip: For a thicker crust, double-dip by repeating the buttermilk and breadcrumb steps.

Step 3: Bake the Fish

1. Line a baking sheet with parchment paper or foil and lightly grease with olive oil or cooking spray.
2. Arrange the coated fish fillets on the prepared baking sheet, ensuring they do not touch.
3. Lightly drizzle the tops of the fish with olive oil or spray with cooking spray for extra crispiness.
4. Bake for 12–15 minutes, flipping halfway through, or until golden brown and cooked through.

Personal Tip: The fish is done when it flakes easily with a fork.

Step 4: Serve

1. Plate the baked fish fillets alongside the crispy chips. Garnish with parsley and serve with lemon wedges and tartar sauce.

Nutritional Information (Per Serving)

Calories, 450 | Protein, 28g | Carbohydrates, 48g | Fiber, 5g | Net Carbohydrates, 43g | Fat, 12g | Saturated Fat, 2g | Cholesterol, 55mg | Sodium, 850mg | Sugars, 3g | Glycemic Index, Medium

Kitchen Tips

• For a Fried Option: Heat 1–2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the coated fish fillets in batches for 3–4 minutes per side or until golden brown and cooked through.
• Extra Flavor: Add a pinch of cayenne pepper to the breadcrumb mixture for a slight kick.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.

Enjoy the healthier, oven-baked version of this classic Fish & Chips recipe for a comforting and satisfying meal!