Crispy Baked Fish & Chips with Tartar Sauce is one of those comforting meals that effortlessly brings a smile to your face. The golden, crispy coating on perfectly flaky fish, paired with tender, roasted potato wedges, is nothing short of heavenly. Each bite delivers a satisfying crunch followed by savory, flaky goodness. Let’s not forget the vibrant and zesty tartar sauce that perfectly complements the dish, elevating it from ordinary to extraordinary.

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

I first stumbled upon this delightful recipe during a rainy weekend when nothing sounded better than the classic fish and chips from my favorite pub. However, the idea of recreating a healthier version at home appealed to me even more. The thought of crispy, baked fish and chips done right in my cozy kitchen was too tempting to resist! I am truly excited to share this fantastic recipe with you. It’s a dish that’s not only easy to prepare but also makes for a perfect weeknight dinner or a fun family meal.

Why You’ll Love This Recipe

Simple & Quick: This delightful meal can be ready in under 60 minutes with minimal fuss.
Irresistible Flavor: Expect a mouthwatering combination of crispy textures and savory flavors that’ll make your taste buds sing.
Eye-Catching Appeal: The beautiful presentation of crispy fish and golden potato wedges is perfect for impressing dinner guests or family.
Flexible Serving: Perfect for a casual weeknight dinner, but impressive enough to serve on special occasions!
Diet-Friendly Options: Easily make adjustments like using gluten-free breadcrumbs for a different diet approach.

Ingredients You’ll Need

4 medium russet potatoes, washed and peeled for perfect, fluffy insides and crisp exteriors.
3 tablespoons oil, use a good quality olive oil for a heart-healthy fat.
1 teaspoon paprika and 1 teaspoon onion powder, these spices add warmth and depth.
½ teaspoon garlic powder and ½ teaspoon salt, essential for that robust flavor profile.
1 pound (453g) cod or other firm white fish, like haddock, great for holding up during baking.
3 tablespoons all-purpose flour, to provide a base for the coating.
1 large egg, helps the panko stick for that satisfying crunch.
1 tablespoon mayonnaise and 1 tablespoon dijon mustard, these wet ingredients add richness to the fish.
1 cup (70g) panko breadcrumbs, the star of the show for a crunchy exterior.
¼ cup (25g) grated parmesan cheese, a little extra umami that complements the fish well.
1 teaspoon paprika and ½ teaspoon garlic powder, used again for further flavor in the crust.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat Oven: Begin by preheating your oven to 425℉. This step is crucial for ensuring the potatoes get that crispy finish as they roast.

Prepare the Potatoes: Cut the 4 medium russet potatoes in half lengthwise and then each half into 3 wedges. Lay them out on a large baking sheet and drizzle with 3 tablespoons of oil. Sprinkle with the spices – 1 teaspoon of paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt, then toss to coat thoroughly.

Bake Potatoes: Place the seasoned potato wedges in the preheated oven and bake for 15 minutes. After that, remove them and flip each wedge for even cooking. Bake for an additional 10 minutes until they’re golden and crispy.

Prep the Fish: While the potatoes are baking, pat the 1 pound of cod dry with a paper towel — this will help achieve that all-important crunch. Cut the fish into strips, each about 1 inch by 4 inches in size, and set aside.

Toast Panko: In a small skillet over medium-low heat, add 2 tablespoons of oil and 1 cup of panko breadcrumbs. Stir frequently until the panko turns a lovely golden brown. Remove this from heat and pour it into a shallow dish.

Season the Panko: Mix in ¼ cup of grated parmesan cheese and season with more 1 teaspoon paprika and ½ teaspoon garlic powder. This combo is what makes the coating irresistible.

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

Bread the Fish: Coat each piece of fish first in the flour, then dip it in the egg wash, and finally dredge it through the panko mixture. Make sure the fish is well-coated; this is key to achieving that crispy exterior.

Combine Fish and Potatoes: Move the baked potato wedges to one side of the baking sheet and arrange the breaded fish strips on the other side. This keeps everything nice and crisp.

Final Bake: Slide the baking sheet back into the oven and bake for an additional 10 minutes, or until the fish flakes easily and is golden brown.

Serve and Enjoy: Once out of the oven, plate the Crispy Baked Fish & Chips and serve immediately, perhaps alongside a tangy tartar sauce for dipping!

Storing & Reheating

To store any leftovers, let everything cool completely and then transfer them to an airtight container. They can sit at room temperature for up to 2 hours or in the fridge for up to 3 days. If you choose to freeze, place the items in a freezer-safe container, where they can last for up to 3 months. When it’s time to reheat, pop them back into the oven at 350℉ for about 10-15 minutes, or until heated through, though be aware that the crispiness of the fish and chips may diminish slightly.

Chef’s Helpful Tips

Ensure your fish is completely dry before coating to prevent sogginess.
If you find your panko is not toasting evenly, adjust the heat slightly and keep stirring to prevent burning.
Watch the fish closely as oven times can vary; it should flake apart easily with a fork.
Feel free to switch up the spices for the panko coating — Italian herbs or a pinch of cayenne could take it up a notch.
For a make-ahead option, prep the fish and panko coating early, so you can just bake everything when you’re ready.

Delicious and wholesome, making Crispy Baked Fish & Chips with Tartar Sauce offers the delightful experience of a classic pub dish right at home. The crispy fish pairs harmoniously with the soft yet crunchy potatoes, and adding a homemade tartar sauce is a game-changer for aesthetic and taste! Explore variations, feel free to swap herbs, and make it your own. Don’t hesitate to pull this one out for your next family dinner — everyone will be asking for seconds!

Recipe FAQs

Can I use frozen fish for this recipe?

Yes! Frozen fish can work beautifully here. Just ensure it is fully thawed and patted dry before breading for the best texture.

What if I don’t have panko breadcrumbs?

If neither panko nor regular breadcrumbs is available, you can finely crush crackers or even use crushed cornflakes as a crunchy substitute.

How can I make this recipe gluten-free?

To make it gluten-free, simply use gluten-free breadcrumbs instead of panko, and substitute all-purpose flour with your preferred gluten-free flour blend.