Crispy Sheet Pan Baked Fish and Chips
Enjoy all the crunch of classic fish and chips without any of the mess from deep frying.
recipesbynani.comThere is something so comforting about a plate of golden fish and chips. This version is a favorite in my house because it is much lighter than the traditional deep fried kind but still keeps that wonderful crispy texture we all crave.
My biggest tip for this recipe is to make sure your potato wedges are cut into similar sizes so they cook evenly on the pan. You will love how simple cleanup is when you do everything on one sheet.
🧺 Ingredients
- 1.5 pounds Russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 pound cod fillets, patted dry
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt to taste
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Toss the potato wedges in a bowl with two tablespoons of olive oil, the garlic powder, paprika, and a pinch of salt.
- 3
Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes.
- 4
While the potatoes roast, mix the panko breadcrumbs, Parmesan, parsley, and pepper in a shallow dish.
- 5
In a small bowl, whisk together the mayonnaise and Dijon mustard.
- 6
Brush the tops of the cod fillets with the mayo mixture, then press the tops into the panko mixture until well coated.
- 7
Move the potatoes to one side of the baking sheet and place the fish fillets on the other side.
- 8
Drizzle a little olive oil over the fish and bake for another 12 to 15 minutes until the fish flakes easily and the potatoes are golden brown.
💡 Tips
Serve these with a side of malt vinegar or a simple tartar sauce for that authentic pub experience. If you have leftovers, keep them in an airtight container and reheat them in the oven to help keep the coating nice and crunchy.
Made this recipe? Let us know how it went.
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