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Baked Fish & Chips

This modern take on fish and chips is baked, not fried.

Serves 4
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
352 calories per serving


> 1 lb baking potatoes
> 1 tbsp olive oil
> 1 tsp ground black pepper, divided
> 1 ½ tsp onion powder, divided
> 1 lb haddock fillets or cod fillets
> ⅓ cup all-purpose flour
> 1 tsp ground mustard (dry)
> 1 large egg
> ¼ cup reduced-fat buttermilk
> ½ cup plain bread crumbs
> ½ cup panko crumbs
> ketchup or tartar sauce (optional)


Preheat oven to 425°F. Cut potatoes lengthwise into ½-inch strips and place on a 15x10x1-inch baking pan. Sprinkle with oil and ½ tsp each of pepper and onion powder. Toss to coat evenly. Bake, uncovered, for 25-30 min. or until golden brown and crisp.
While chips are baking, prepare fish. Cut fillets into serving-size pieces. Combine flour, 1 tsp onion powder, ½ tsp pepper and ground mustard in a shallow bowl. In a second bowl, beat together egg and buttermilk. In a third dish, combine bread crumbs and panko crumbs. Dip fish in flour mixture, dip in egg mixture and then in crumb mixture. Place on a baking sheet that has been coated with oil or cooking spray.
Bake at 425°F (in the oven with the chips) for 10–12 min. or until internal temperature reaches 145°F and fish flakes easily with a fork. Serve fish with chips and ketchup or tartar sauce if desired.

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