Oven-Baked Fish and Chips became a regular dinner at home after I got tired of ordering greasy takeout that always arrived lukewarm. I wanted that crispy batter and soft flaky fish, but without the oil splatter and lingering smell in the kitchen. The first time I baked it instead of frying, I was skeptical about whether breadcrumbs could deliver the same crunch.
They did, as long as I drizzled enough oil on top before sliding the tray into the oven. Now I make this every few weeks, especially when I want something that feels indulgent but does not require standing over a hot pan. The homemade tartar sauce is the real turning point. It takes two minutes to whisk together and tastes sharper and fresher than anything you can buy.
About the Recipe
This recipe works well when you want the satisfaction of fish and chips without the hassle of deep frying. Cod fillets are easy to find, and breadcrumbs, eggs, and potatoes are pantry basics. The whole meal takes about 45 minutes, which includes baking time. I make this on weeknights when I have a little extra time but still want something that feels special.
The tartar sauce can be mixed ahead and kept in the fridge, so you can have everything ready before the fish goes into the oven. It is not complicated, but the timing matters because the fish and potatoes bake at different rates.
Why you will love this recipe
The oven does most of the work here, which means you are not stuck babysitting hot oil or worrying about splatters. The breadcrumb coating crisps up nicely with a good drizzle of oil, and the fish stays moist inside. The potato wedges get golden and crispy on the edges without needing to be flipped constantly.
Everything bakes on separate trays, so you can pull the fish out when it is done and let the potatoes finish if they need a few extra minutes. The tartar sauce is sharp and creamy, and it balances the richness of the fish. This is the kind of meal that feels like a treat but does not leave you feeling heavy afterwards.
Oven Baked Fish and Chips
About the Recipe
This recipe works well when you want the satisfaction of fish and chips without the hassle of deep frying. Cod fillets are easy to find, and breadcrumbs, eggs, and potatoes are pantry basics. The whole meal takes about 45 minutes, which includes baking time. I make this on weeknights when I have a little extra time but still want something that feels special.
The tartar sauce can be mixed ahead and kept in the fridge, so you can have everything ready before the fish goes into the oven. It is not complicated, but the timing matters because the fish and potatoes bake at different rates.
Why you will love this recipe
The oven does most of the work here, which means you are not stuck babysitting hot oil or worrying about splatters. The breadcrumb coating crisps up nicely with a good drizzle of oil, and the fish stays moist inside. The potato wedges get golden and crispy on the edges without needing to be flipped constantly.
Everything bakes on separate trays, so you can pull the fish out when it is done and let the potatoes finish if they need a few extra minutes. The tartar sauce is sharp and creamy, and it balances the richness of the fish. This is the kind of meal that feels like a treat but does not leave you feeling heavy afterwards.
Oven-Baked Fish and Chips
Ingredients
- 225 gms Cod Fillets
- 1 cup Breadcrumbs
- 1 Egg small
- Salt as per taste
- Pepper Powder
- 1/4 cup Flour
- Oil
For the chips:
- 2 to 3 Potatoes (cut into wedges)
- 1 tbsp Sunflower Oil
- Salt as per taste
- Pepper Powder as per taste
For Tartar Sauce:
- 1/4 cup Mayonnaise
- 1/8 cup Pickle Relish
- 1/2 tbsp Lemon Juice
- 2 to 3 tsp Onion (finely chopped)
Instructions
- To make the tartar sauce, combine all the sauce ingredients in a bowl and keep in the frige till required.
- Place the potatoes in a baking tray and drizzle the sunflower oil.
- Toss well to completely coat the potatoes with oil.
- Season with salt and pepper.
- Bake in a preheated oven at 400F/200C for 30 to 45 minutes or until lightly browned and crispy.
- Lightly coat a baking tray with oil.
- Mix salt and pepper with the flour in a shallow dish.
- Beat the egg with 2 tblsp water.
- Cut the fillets in half lengthwise and then again widthwise.
- Coat the fish pieces in flour and then in the egg followed by the breadcrumbs.
- Place them on the baking tray and drizzle oil generously.
- Bake in the oven for 10 to 15 minutes or until lightly browned.
- Serve the fish and wedges with tartar sauce on the side.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use frozen fish fillets instead of fresh cod?
Yes, but thaw them completely and pat them very dry before coating. Frozen fish releases more moisture during baking, which can make the breadcrumbs soggy. Press the fillets gently with paper towels to remove as much water as possible.
My breadcrumbs are not getting crispy. What went wrong?
You likely did not use enough oil. Drizzle the oil generously over the coated fish before baking. The breadcrumbs need fat to crisp up in the oven. If they are dry, they will stay pale and soft.
Can I make the tartar sauce without pickle relish?
Yes, chop up some dill pickles or gherkins and use those instead. You want about two tablespoons of finely chopped pickles to replace the relish. It will taste slightly less sweet but still works well.
How do I know when the fish is fully cooked?
The fish should flake easily when you press a fork into the thickest part, and the flesh should be opaque all the way through. If it still looks translucent or feels rubbery, give it another two to three minutes in the oven.
Can I bake the fish and potatoes on the same tray?
Not recommended. The potatoes need more time and higher heat to crisp up, while the fish cooks quickly. Baking them separately lets you control the timing for each and prevents the fish from drying out.
1 comment
This recipe is wonderful—thank you for sharing!