Crispy Baked Fish & Chips with Tartar Sauce redefines traditional comfort food, offering that satisfying crunch paired with tender, flaky fish. This dish brings together perfectly seasoned potatoes and deliciously crisp fish fillets, all baked in the oven to create a guilt-free yet indulgent meal. The addition of homemade tartar sauce elevates this dish from ordinary to extraordinary, marrying flavors that dance on your palate.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Baked Fish & Chips with Tartar Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Baked Fish & Chips with Tartar Sauce

Crispy Baked Fish & Chips with Tartar Sauce

The first time I made Crispy Baked Fish & Chips was during a cozy Friday night in, craving something fulfilling yet uncomplicated. It became an instant favorite in my household. We love how this recipe bridges the gap between casual dining and home-cooked goodness, satisfying even the pickiest eaters. It’s a delightful way to bring the taste of a classic British pub right into your kitchen, minus the deep frying and excess oil. Trust me, you’ll want to keep this recipe handy for your next dinner gathering.

Why You’ll Love This Recipe

Simple & Quick: This meal can be on your table in just about an hour, making it perfect for busy weeknights.
Irresistible Flavor: Lovingly seasoned and baked to perfection, the contrast of crispy edges with fluffy interiors will have you craving seconds.
Eye-Catching Appeal: Even the pickiest eaters will be drawn to this vibrant, golden dish that screams “party on a plate.”
Flexible Serving: Whether you’re hosting a casual gathering or just a family dinner, this dish fits any occasion beautifully.
Diet-Friendly Options: The baked method keeps it light and offers healthier munching without skimping on taste.

Ingredients You’ll Need

4 medium russet potatoes, washed and peeled: The ideal choice for chips; their starchy texture leads to a perfect crisp outside and fluffy inside.
3 tablespoons oil: Use a high-heat oil like canola or vegetable oil for the best results; it keeps everything from sticking.
1 teaspoon each: paprika and onion powder: These spices add depth and warmth, enhancing the overall flavor profile of the fish and chips.
½ teaspoon each: garlic powder and salt: Essential seasoning that brings out the natural flavors, making every bite savory.
1 pound (453g) cod or other firm white fish: Cod is mild and flaky when cooked; you can also use haddock or tilapia.
3 tablespoons all-purpose flour: This helps the egg wash stick to the fish, creating a better coating.
1 large egg: The binding agent that helps stick everything together; eggs should be at room temperature for best results.
1 tablespoon mayonnaise: Adds richness and moisture to the egg wash for an extra layer of flavor.
1 tablespoon dijon mustard: Gives a zesty kick that balances the dish beautifully.
1 cup (70g) panko breadcrumbs: These Japanese-style breadcrumbs are crucial for that extra crunch.
¼ cup (25g) grated parmesan cheese: Adds a savory note and crispiness, making each piece of fish special.
1 teaspoon paprika: This vibrant spice enhances both color and flavor, giving your fish a delightful hue.
½ teaspoon garlic powder: Extra garlic flavor doesn’t hurt and enhances the overall profile.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat Oven: Start by preheating your oven to 425℉. This step is essential to ensure a crispy finish for both your fish and chips.

Prepare Potatoes: Cut the washed and peeled medium russet potatoes in half lengthwise, then slice each half into three wedges. They should be roughly the same size for even cooking.

Coat Potatoes: Spread the potato wedges on a large baking sheet. Drizzle with 3 tablespoons of oil and sprinkle on 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Toss to fully coat each piece and make them flavorful.

Bake Potatoes: Bake the potatoes in the preheated oven for about 15 minutes, ensuring they are golden and starting to soften. This initial phase lays the groundwork for a perfect crunch.

Flip Potatoes: After 15 minutes, pull the baking sheet from the oven and flip the potato wedges for even cooking. Place them back in for another 10 minutes.

Prep the Fish: While the potatoes bake, pat your 1 pound of cod dry with a paper towel. Drying the fish is key; it helps achieve that crunch instead of sogginess. Cut the fish into strips about 1 inch by 4 inches.

Toast Panko: In a small skillet over medium-low heat, add 2 tablespoons of oil and the panko breadcrumbs. Stir continually, cooking until the panko turns a gorgeous golden brown. This step adds a rich nutty flavor.

Combine Coatings: Transfer your golden panko to a shallow dish. To the panko, add ¼ cup grated parmesan, 1 teaspoon paprika, and ½ teaspoon garlic powder, then season with salt and pepper to taste.

Set Up Breading Stations: In a separate shallow dish, add 3 tablespoons of all-purpose flour. In another dish, whisk together 1 large egg, 1 tablespoon mayonnaise, and 1 tablespoon dijon mustard until smooth.

Coat Fish: Dip each fish piece first into the flour, shaking off any excess, then into the egg wash, and finally into the panko mixture. Press gently to ensure the panko adheres well.

Finish Baking: Move your potato wedges to one side of the baking sheet and place the coated fish pieces on the other side. Return to the oven and bake for about 10 minutes, or until the fish flakes easily and is golden brown.

Make the Tartar Sauce: Mix together mayonnaise, a squeeze of lemon, diced pickles, and a smidgen of mustard for a simple tartar sauce that complements the crispy fish wonderfully.

Storing & Reheating

Store leftover fish and chips in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate them for up to 3 days. If you want to keep them fresh longer, consider freezing. Wrap portions in aluminum foil or freezer-safe bags and store in the freezer for up to 3 months. When reheating, place them in a preheated oven at 375°F for about 10-15 minutes, which helps restore that crispy texture.

Chef’s Helpful Tips

Avoid sogginess by always ensuring the fish is thoroughly dried before breading.
For perfectly crispy potatoes, cut them evenly and make sure they’re well coated with oil and seasoning.
If you prefer a thicker coating on your fish, repeat the egg wash and panko process for an extra crispy bite.
Keep the tartar sauce fresh; prepare it a few hours ahead, so the flavors meld.
You can throw in different spices or herbs in the panko for a unique twist.

Crispy Baked Fish & Chips with Tartar Sauce will quickly become a family favorite. Not only is it delicious, it’s also a great way to enjoy a classic with a healthier spin. This dish lends itself beautifully to experimentation—think of different herbs or spices to coat your fish or even switch up the tartar sauce with some avocado or a spicy kick. Grab your apron and get ready to serve a dish that will have everyone returning for seconds. Enjoy every crunchy bite!

Recipe FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is an excellent choice for its firm texture, you can use haddock, tilapia, or any mild white fish. Just ensure the fish can hold its shape during cooking for the best results.

Can I prepare the potato wedges ahead of time?

Yes, you can slice and coat the potato wedges with oil and seasoning a few hours in advance. Just keep them covered in the refrigerator until you’re ready to bake them. This saves time on busy nights!

How can I make this recipe gluten-free?

To make a gluten-free version, simply substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The flavor and texture will still shine through!

What should I serve with this dish?

Crispy Baked Fish & Chips pairs beautifully with a fresh green salad, coleslaw, or even some steamed vegetables. For a real treat, consider a side of mushy peas to embrace that classic touch!

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Crispy Baked Fish & Chips with Tartar Sauce

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Author: Anna
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Crispy Baked Fish & Chips with Tartar Sauce offers a delightful combination of crunchy panko and tender fish, making it a fantastic choice for a quick, homemade dinner. Perfectly seasoned and baked to perfection, it’s a comforting dish everyone will love!

Ingredients

Scale

4 medium russet potatoes, washed and peeled
3 tablespoons oil
1 teaspoon each: paprika and onion powder
½ teaspoon each: garlic powder and salt
1 pound (453g) cod or other firm white fish
3 tablespoons all-purpose flour
1 large egg
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1 cup (70g) panko breadcrumbs
¼ cup (25g) grated parmesan cheese
1 teaspoon paprika
½ teaspoon garlic powder

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Instructions

Preheat the oven to 425℉.
Cut the potatoes in half lengthwise and then cut each half into 3 wedges.
Place the potato wedges on a large baking sheet.
Drizzle with oil and sprinkle seasonings over them, tossing to coat evenly.
Bake for 15 minutes.
Remove the baking sheet from the oven and flip the potatoes.
Bake for an additional 10 minutes.
Pat the fish dry with a paper towel to ensure it doesn't become soggy.
Cut the fish into equal-sized strips, approximately 1 inch by 4 inches, and set aside.
In a small skillet over medium-low heat, heat 2 tablespoons of oil and add the panko, stirring constantly until golden brown.
Transfer the toasted panko to a shallow dish and mix in parmesan cheese, paprika, garlic powder, and salt and pepper to taste.
In another shallow dish, add the flour. In a separate dish, whisk together the egg, mayo, and mustard.
Dip each piece of fish first in the flour, then in the egg wash, and finally coat with the panko mixture.
Move the potatoes to one side of the baking sheet, and place the fish pieces on the other side.
Bake for 10 minutes, or until the fish flakes easily.

Notes

Serve with homemade tartar sauce for an added flavor punch.
Feel free to use other firm white fish like haddock or halibut.
For extra crispiness, spray the fish with a bit of cooking spray before baking.