Best 2 Baked Fish And Chips Recipes

Indulge in the classic British delicacy of fish and chips, now made healthier and tastier with baked perfection. This wholesome dish features crispy fish fillets enveloped in a golden-brown batter, accompanied by fluffy homemade potato chips. The secret lies in using a combination of panko breadcrumbs and almond flour for a satisfying crunch, while the fish is seasoned with a zesty blend of herbs and spices. Complementing the fish are perfectly seasoned potato chips, baked to crispy perfection, ensuring a guilt-free indulgence. With step-by-step instructions and detailed ingredient lists, this recipe guarantees a delightful and nutritious meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FISH AND CHIPS

Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BAKED FISH AND CHIPS

Baked Fish and Chips image

A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
1/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 1/4 cups panko
1/3 cup all-purpose flour
2 large eggs
1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips
Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Steps:

Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.
Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.

Tips:

Use fresh, firm fish fillets. This will ensure that your fish and chips turn out crispy on the outside and tender on the inside.
Soak the fish fillets in milk for 15 minutes before cooking. This will help to tenderize the fish and prevent it from drying out.
Use a light, fluffy batter. This will help the fish and chips to cook evenly and prevent them from becoming greasy.
Fry the fish and chips in hot oil. This will help them to cook quickly and evenly.
Drain the fish and chips on paper towels before serving. This will help to remove any excess oil.
Serve the fish and chips with your favorite dipping sauce. Some popular options include tartar sauce, malt vinegar, or ketchup.

Conclusion:

Baked fish and chips is a delicious and easy-to-make meal that is perfect for a weeknight dinner. By following these tips, you can make sure that your fish and chips turn out crispy, tender, and flavorful. So next time you're looking for a quick and easy meal, give baked fish and chips a try!