Crispy Baked Fish & Chips with Tartar Sauce is one of those timeless dishes that never fails to bring a smile to the table. The combination of perfectly baked fish with that crunchy, golden coating paired with thick-cut homemade fries is both comforting and satisfying. When crispy bites of flaky cod meet the wholesome charm of russet potatoes, you realize that you don’t need to visit the pub to experience this classic! Serve it up with a dollop of tartar sauce for the perfect finishing touch.

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

This dish is an absolute must-try if you’re looking for a budget-friendly option that still feels indulgent. It’s easy enough for a weeknight dinner yet impressive enough to serve at gatherings. Plus, it’s a recipe that invites creativity—whether you’re experimenting with seasonings or dipping sauces. I can’t wait for you to experience the delightful crunch and juicy fish of this Crispy Baked Fish & Chips with Tartar Sauce!

Why You’ll Love This Recipe

Simple & Quick: Ready to eat in about 60 minutes—perfect for a family dinner!
Irresistible Flavor: The panko breadcrumbs add a satisfying crunch, while the seasonings elevate the fish and chips’ taste.
Eye-Catching Appeal: A gorgeous golden brown finish makes this dish as beautiful as it is tasty, perfect for impressing guests.
Flexible Serving: Ideal for cozy family dinners, casual get-togethers, or even a fun movie night at home.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting breadcrumbs with gluten-free options.

Ingredients You’ll Need

4 medium russet potatoes: These starchy potatoes yield the fluffiest interior and the crispiest exterior for your chips.
3 tablespoons oil: This helps achieve that ideal golden color and crispness. You can use olive oil or vegetable oil.
1 teaspoon paprika: Adds a warm, smoky flavor and enhances color.
1 teaspoon onion powder: This boosts the savory depth of flavor.
½ teaspoon garlic powder: Rounds out the overall flavor profile; you can use fresh garlic if preferred.
½ teaspoon salt: Essential for seasoning the potatoes and fish.
1 pound (453g) cod or other firm white fish: Cod is tender and flaky, making it a perfect choice.
3 tablespoons all-purpose flour: A light dusting helps the coating adhere better to the fish.
1 large egg: Acts as the binding agent for the breadcrumb mixture.
1 tablespoon mayonnaise: Adds richness to the egg wash and contributes to the fish’s overall moisture.
1 tablespoon dijon mustard: Provides a subtle tang, enhancing flavor.
1 cup (70g) panko breadcrumbs: These Japanese-style breadcrumbs create an ultra-crisp coating.
¼ cup (25g) grated parmesan cheese: Adds a savory and nutty flavor to the crust.
1 teaspoon paprika (for panko coating): Reinforces the flavor and color of the coating.
½ teaspoon garlic powder (for panko coating): Enhances the crunch with extra depth.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat the oven: Start by preheating your oven to 425℉. Getting the oven nice and hot ensures a crispy coating on both your fish and chips.

Prepare the potatoes: Cut the washed and peeled potatoes in half lengthwise, then slice each half into three wedges. This method produces thick chips that retain their texture.

Season the potatoes: Spread the wedges onto a large baking sheet. Drizzle with 2 tablespoons of oil, 1 teaspoon of paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Toss everything together until the wedges are well coated, which helps the flavors develop beautifully.

Bake the chips slightly: Place the baking sheet in the oven and bake the potatoes for 15 minutes. This initial baking helps get them started on the crisp path.

Flip the chips: After the first bake, take the baking sheet out and flip each potato wedge. Return them to the oven and bake for an additional 10 minutes until they are getting golden and crisp on the edges.

Prepare the fish: While the potatoes are baking, pat your cod dry with a paper towel—this step is crucial to avoid a soggy fish. Once dry, cut the fish into equal strips, each about 1 inch by 4 inches.

Toast the panko: Heat a small skillet over medium-low heat and add 2 tablespoons of oil along with the panko breadcrumbs. Stir constantly and cook until they turn a golden brown. This process makes for a wonderfully crunchy coating.

Mix dry ingredients: Remove the toasted panko from the skillet and pour it into a shallow dish. Add ¼ cup of grated parmesan cheese, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and salt and pepper to taste.

Set up dipping stations: In another shallow dish, add 3 tablespoons of all-purpose flour. In a third shallow dish, whisk together 1 large egg, 1 tablespoon of mayonnaise, and 1 tablespoon of Dijon mustard until smooth.

Coat the fish: Start by dipping each piece of fish in the flour, then the egg wash, and finally the panko mixture. This triple-dipping method ensures a perfect, crispy coat.

Bake the fish: Once all the fish is coated, move the potato wedges to one side of the baking sheet and arrange the fish strips on the other side. Bake for an additional 10 minutes, or until the fish flakes easily with a fork and is golden brown.

Storing & Reheating

To store any leftovers, let them cool completely and then place them in an airtight container in the refrigerator. They should stay fresh for up to 2 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply place them in a preheated oven at 375℉ for about 10-15 minutes, allowing them to crisp up again. While reheating may soften the texture slightly, a quick refresh in the oven will do wonders!

Chef’s Helpful Tips

Be sure to thoroughly dry the fish; moisture can make the coating soggy.
If you like extra crunch, double-dip the fish in the egg wash and panko for an even thicker coating.
For an added flavor boost, season the flour lightly with salt, garlic powder, or even some cayenne pepper if you enjoy heat.
Timing is crucial; keep an eye on your fish as it bakes to prevent overcooking.
Experiment with different dipping sauces; try homemade tartar sauce or even a zesty lemon aioli for variety.

Crispy Baked Fish & Chips with Tartar Sauce offers a blend of flavors and textures that’s bound to impress your family and friends. It’s a dish that’s as much about enjoying the simple pleasures of a good meal as it is about sharing quality time together. I encourage you to give it a whirl, put your spin on it, and enjoy every crunchy, flaky bite!

Recipe FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is a great choice for its mild flavor, you can also use haddock, tilapia, or even salmon. Just make sure to choose firm fish that will hold up well during baking.

What can I serve with this dish?

While tartar sauce is a classic companion, you can also serve your Crispy Baked Fish & Chips with a squeeze of fresh lemon, homemade coleslaw, or even a simple garden salad for a refreshing contrast.

How can I make this recipe gluten-free?

To make the recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. This allows everyone to enjoy this tasty dish!

Can I make the fish and chips ahead of time?

You can prep the potatoes and fish and keep them in the refrigerator until you’re ready to bake. However, for best results, it’s ideal to bake everything fresh. If you must prep in advance, bake the chips and fish separately and reheat separately to maintain their crispy texture.