Crispy Oven Baked Fish and Chips

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Crispy Fish 2


Here is my second installment on the beauty of  pre-browned Panko crumbs!  I posted Panko Crusted Salmon a couple weeks ago and I am still in awe over what I can do with these things!

These are crunchy and tender and I can hardly wait to make them again.  I served them with french fries (the frozen variety) but next time  will serve with homemade.   I would love to make homemade tarter using greek yogurt as well – man is there anything you can’t do with that stuff!  I’m addicted!  So stay tuned for those two recipes..but for now, just straight up fish…and frozen chips.  (Can I really call this Fish and Chips if the chips are store bought? Well yes, yes I can.)

Mr. Laughing Spatula did the dirty dipping work.  Couple glasses of chardy and that man is putty in my hands…oh the things he does for me while on a wine buzz….

Crispy Fish Hands

These require a triple dipper – flour, egg than Panko.  Set up three bowls for your work station and it goes really quickly – well it did for him.  I just watched and poured…love my job!

NOTES: You are gonna get a bit messy – be sure to take a sip of your wine before you start or you will get your glass all gunky…this is the most important advice I have.   Oh, and  make sure your oven is preheated for this recipe, it makes a big difference.

You can see my Panko Crusted Salmon recipe hear!

Panko Crusted Salmon2



5.0 from 3 reviews
Crispy Oven Baked Fish
  • 2 pounds Cod
  • 2 tablespoons vegetable oil
  • ½ cup flour
  • 2 eggs
  • *1½ cup toasted Panko crumbs
  • Salt and Pepper
  • *For toasted Panko Crumbs: Heat large dry non-stick skillet over medium high heat for about 3-4 minutes. Add 2 cups of crumbs and stir until lightly browned. Remove from pan immediately or they will continue to brown.
  1. Preheat oven to 450 degrees
  2. Slice cod into strips.
  3. In three separate bowls:
  4. add flour to one bowl,
  5. Beaten eggs in second bowl
  6. Toasted Panko Crumbs, salt and pepper to taste in third bowl.
  7. Coat a baking sheet with 2 tablespoons vegetable oil.
  8. Coat fish with flour then dip into egg and roll in the crumbs
  9. Place on baking sheet and bake for about 10-12 minutes, turning once.


Fish and Chips5


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  1. Kathi, this looks soooo good! Sure beats the fatty deep fryer! Plus, those crispy panko flakes really must give it the crust. I believe you when you say they taste like restaurant fare, they surely look like it. Thanks for posting 🙂

  2. Cindy Harty says:

    Another winner! Yeah, you!

    While in your area this past May, Pete and Anne-Lauren introduced me to fish and chips. Oh my good gravy goodness! Texas is missing some deep fried delight. Your recipe is much healthier especially when I left off the fries and substituted a garden salad. My pick-a-tarian husband actually liked it going back for more fish! Winner, winner fish dinner.

    • Hi Cindy! I’m so glad you and your pick-a-tarian husband (so funny!)!

      • Cindy Harty says:

        You have noooooo idea what a pick-a-tarian he can be! Love the guy but he’s a meat and potatoes man. We’ve made some progress through the years with plenty of room left to expand his culinary
        experiences. Bless his little heart.

  3. I love fish and chips but always hesitate making them because they are fried. Interesting that this recipe doesn’t call for the typical fish batter used in restaurant-style fish-n-chips yet it still tastes the same? I’m curious…I’ll have to try this out. Thanks for sharing this recipe!

  4. Yum, I love Fish and Chips! I haven’t had any since the last time I was in England but now I will have to make some at home!

  5. How delicious! I love that this are baked, you definitely can’t tell! They look like beautiful perfectly fried fish fillets!

  6. Holly Bowden says:

    Love the panko idea! going to try that. Love love deep fried breaded steelhead. Need to try this version! Thanks for Dipping Mr LS

    • Hi Holly! How’s my very biggest fan! (okay my only one…but still!!!)
      Deep Fried Steelhead huh? Never heard of that – but the salmon in the pic is Steelhead so I am close!
      Let me know if you try this – would love to know how they compare!
      Take care,

  7. This recipe looks amazing! I’ve never attempted fish and chips at home but will definitely try this out! You’re so right about sipping your wine before doing the dirty dipping work … I’ve had a gunked up wine glass a few times too many.

  8. Cannot get Panko here in China, what makes a good substitute?

  9. This sounds really delicious and something new to try. love fish and chips, Thank you for sharing this.


  10. Um, duh… I feel like such a fool! I happen to have panko crumbs on hand. I was looking for something a little different for supper tonight and decided to go with cod. We love it, but I often don’t do it crispy-fried because of our primitive, hard-to-clean kitchen. Frying’s such a mess. I have several good recipes for “baked cod”, but nothing that gives that lovely crunch. I totally forgot about using panko. I use that all the time for eggplant parmigiana but had a brain fart when it comes to using it for fish (even though I do use it on shrimp, LOL!). I’m adding some lemon zest to this recipe, as we love lemon pepper. I think it will brighten this nice basic recipe up just fine. Alternatively, a good shake of Creole seasoning would be delicious in place of the salt and pepper (or in addition to it– just remember that Creole seasoning has salt, too), particularly if you use catfish instead of cod or salmon. Yums!

  11. AWESOME! My kids loved it!!!! I used seasoned panko bread crumbs! New family favorite! Thank you!

  12. Do you think I could make these ahead if time (2-3 hours) and Coke later?

    • Hi Kathy – to be honest, I am just not sure I could recommend it. 1.) I have never tried it and 2.) I think the coating would get mushy. Maybe you could make the dredging bowls in advance so you could bang it out quickly?
      If you try it, let me know how it works! Sorry I couldn’t be more help.


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