Fresh Crispy Oven Baked Fish and Chips all baked on ONE SHEET PAN! No grease, no clean up, no clogged arteries. Feeling skinny! Check out our secret weapon for perfect oven baked fish!
The trick to making Crispy Oven Baked Fish and Chips!
Whats that secret? Pre browned panko crumbs! Simply dump those plain old panko crumbs in a hot skillet and 5 minutes later they are golden. This gives them a good head start so you don’t over cook your fish trying to get the crumbs brown.
Here is my second installment on the beauty of pre-browned Panko crumbs! I posted Panko Crusted Salmon and I am still in awe over what I can do with these things!
We used ONE SHEET PAN for the fish and the fries!
We gave the fries a 15 minute head start and left room on the sheet pan for the fish. We used a really hot oven. 450 degrees to make sure those fries get good and crispy.
While the fries are cooking set up your dredging station with 3 bowls (paper plates work great for the dry ingredients for a quick clean up).
It’s messy business…better take a sip of that chardy before you get started or you’ll muck up your wine glass. Get me started on how I hate a dirty wine glass…
Dip in FLOUR, EGG, PANKO. Set onto a nonstick surface like parchment or acrylic cutting board. By the time your done, your fries will be half way there!
You can try the wet hand, dry hand method…but I never get it right. Seems my left hand doesn’t know what my right hand is doing. Could explain a few things…
15 minutes later pull that hot sheet pan from the oven and add the panko crusted fish.
Back in the oven for a quick 12-15 minutes ( depending on the thickness of your fish) and ding fries and fish are done!
We serve this with out Greek Yogurt Honey Mustard Dipping Sauce! More skinniness! yay!
To easy, fast, fresh and healthy dinners!
Clink!
Kathi
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Crispy Oven Baked Fish and Chips
Ingredients
- 2 pounds Cod, Halibut or Mahi thicker fish cuts work best
- 2 tablespoons vegetable oil
- 1/2 cup flour
- 2 eggs
- 2 cups Panko crumbs toasted brown in a skillet
- Salt and Pepper
- 2 large russet potatoes, sliced for fries peel on or off
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 450 degrees.
- Heat skillet to medium high heat. Add panko crumbs to dry pan (no spray stick, oil or butter required). Toast for about 5 minutes until just lightly brown. Try not to over toast, it will finish in the oven
- Wash potatoes and pat dry. Cut into french fry shapes and PAT DRY AGAIN. Dryer the potato, better the fry.
- Cover large baking sheet with foil or parchment. Add one tablespoon vegetable oil to HALF of the sheet pan. Toss the dry fries in 1 tablespoon vegetable oil, salt, pepper and paprika. Place in oven and set timer for 15 minutes.
- While fries are baking: Slice fish into stripes or squares, keeping them the same size to ensure even baking. Pat dry, season with salt and pepper.
- Using three separate bowls, add flour to one, eggs in second and browned crumbs into the third.
- Dredge fish pieces in flour than egg then panko.
- Remove hot sheet pan carefully from oven. Spray empty half with non stick spray and add fish. Bake for an additional 15 minutes or until fish is firm to touch and cooked through.
- Serve with our Honey Mustard Greek Yogurt Dipping Sauce or your favorite tarter sauce.
Nutrition
Jo says
Wow this turned out perfectly for our fish tacos …. brilliant recipe ????????
BK says
Thanks for posting. I was looking for a healthy “fried” fish recipe and this one delivered.
Kristin Allen says
This was a great base recipe for me to start with. I added 2 tsp paprika, onion powder, garlic powder, and 1 tsp chilli powder to the spice mix. I also substituted the flour and Panko crumbs with ground up rice Chex and gf rice flour to make it gluten free as I have celiacs. Didn’t toast the cereal. Fish came out golden brown, juicy and crispy. Thank you 🙂
Recetas de cocina says
I love this recipe so typical of UK, the probe once you travel to London and this delicious.
Kathy says
Do you think I could make these ahead if time (2-3 hours) and Coke later?
Kathi Kirk says
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.
Mayra M. says
AWESOME! My kids loved it!!!! I used seasoned panko bread crumbs! New family favorite! Thank you!
Schrodie says
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!
plasterer bristol says
This sounds really delicious and something new to try. love fish and chips, Thank you for sharing this.
Simon
Richard says
Cannot get Panko here in China, what makes a good substitute?
Kathi Kirk says
Hi Richard – Panko is the best for this recipe but you can sub just regular bread crumbs and get similar results.
Thanks!
Kathi
Kendra @ Prepping Parties says
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.
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
Kathi Kirk says
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,
kathi
Annie @Maebells says
How delicious! I love that this are baked, you definitely can’t tell! They look like beautiful perfectly fried fish fillets!
Nora says
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!
Memoria says
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!
Kathi Kirk says
Hope you give it a try and report back!
Kathi
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.
Kathi Kirk says
Hi Cindy! I’m so glad you and your pick-a-tarian husband (so funny!)!
Kathi
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.
Pat says
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 🙂