Crispy Baked Fish & Chips with Tartar Sauce is a classic dish that evokes memories of cozy seaside dinners and the joy of indulging in comfort food. The combination of flaky, golden fish and perfectly roasted potatoes makes for a meal that’s both satisfying and nostalgic. Not only does this recipe deliver on taste, but it also brings a sense of accomplishment to the home cook. With just a few simple steps, you can elevate a traditional fare into something that feels special, all from the comfort of your kitchen.

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 baked version is not only healthier than fried alternatives, but it’s also easy to prepare and budget-friendly—perfect for those busy weeknights or lazy weekends. You’ll love the crispy texture of the fish paired with the soft, fluffy interior of the potatoes. If you’ve been searching for an ideal meal that combines ease and flavor, you’re in for a treat with this recipe. I promise it will quickly become a staple in your home!

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, this recipe is perfect for a weeknight dinner.
Irresistible Flavor: Enjoy the satisfying crunch of the panko breadcrumbs and the savory seasonings on the fish and potatoes.
Eye-Catching Appeal: The golden-brown fish and crispy chips are visually stunning, making it a meal that pleases both the eyes and the palate.
Flexible Serving: Ideal for lunch, dinner, or even as a snack, everyone in the family will be asking for seconds!
Diet-Friendly Options: With a few adjustments, this dish can be made gluten-free or dairy-free without compromising on taste.

Ingredients You’ll Need

4 medium russet potatoes, washed and peeled: These are ideal for making crispy chips, with their starchy consistency ensuring a fluffy interior and crispy exterior.
3 tablespoons oil: Olive oil or vegetable oil works well here; it’s essential for achieving that crispy finish on both the fish and chips.
1 teaspoon each: paprika and onion powder: These spices add a lovely smokiness and depth to the flavor of the potatoes.
½ teaspoon each: garlic powder and salt: Essential for seasoning, these enhance the overall flavor profile of the dish.
1 pound (453g) cod or other firm white fish: Cod is a great choice for its light, flaky texture, but you can substitute it with haddock or tilapia as well.
3 tablespoons all-purpose flour: This is used to coat the fish and helps the egg wash adhere better for a crisp crust.
1 large egg: Combined with mayo and mustard, it provides a flavorful base for the fish coating.
1 tablespoon mayonnaise: Adds richness to the egg wash, helping achieve that golden-brown color.
1 tablespoon Dijon mustard: Gives a zesty kick that complements the flavors beautifully.
1 cup (70g) panko breadcrumbs: These Japanese-style breadcrumbs create an extra-crispy texture.
¼ cup (25g) grated parmesan cheese: Adds cheesy goodness, enhancing the flavor of the fish coating.
1 teaspoon paprika: A little extra for that added flavor and color on the fish.
½ teaspoon garlic powder: Enhances the aroma and flavor further.

How to Make Crispy Baked Fish & Chips with Tartar Sauce

Preheat the oven: Set your oven to 425℉ to ensure it’s hot enough for roasting the potatoes and fish to perfection.

Prepare the potatoes: Cut the washed and peeled russet potatoes in half lengthwise, then slice each half into 3 wedges. This gives you that classic chip shape that’s great for roasting.

Season the potatoes: Arrange your potato wedges on a large baking sheet, then drizzle with 3 tablespoons of oil. Sprinkle with 1 teaspoon each of paprika and onion powder, and ½ teaspoon each of garlic powder and salt. Toss everything together until the potatoes are evenly coated.

Bake the potatoes: Place the baking sheet in your preheated oven and bake for 15 minutes. This initial baking gives the potatoes a chance to soften.

Flip the potatoes: Carefully remove the baking sheet from the oven and use a spatula to flip the potato wedges over for even cooking. Return them to the oven and bake for an additional 10 minutes, until they start to turn golden.

Prepare the fish: While the potatoes are baking, pat your fish dry with a paper towel—it’s crucial for a crispy finish. Cut the cod into strips about 1 inch by 4 inches for even cooking.

Toast the panko: Heat a small skillet over medium-low heat and add 2 tablespoons of oil along with the panko breadcrumbs. Stir regularly, cooking until the panko is golden and fragrant, about 2-3 minutes. This gives your coating added crunch!

Mix the coating: Once golden, transfer the panko to a shallow dish. To the toasted breadcrumbs, add ¼ cup of grated parmesan cheese, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and salt and pepper to taste. This mix will create a flavorful crust for the fish.

Set up the dipping station: In a separate shallow dish, add 3 tablespoons of all-purpose flour. In another shallow dish, whisk together 1 large egg, 1 tablespoon of mayonnaise, and 1 tablespoon of Dijon mustard. This egg wash will help the panko adhere firmly to the fish.

Bread the fish: Take each piece of fish and first dip it into the flour, shaking off any excess. Next, coat it in the egg mixture before rolling it in the panko mixture. Ensure each piece is generously covered for maximum crunch.

Arrange for baking: Move the now-cooked potatoes to one side of the baking sheet, making space for the fish. Place the breaded fish strips on the other side of the sheet—this helps everything cook evenly.

Bake the fish: Return the baking sheet to the oven and bake for about 10 minutes or until the fish flakes easily with a fork and the panko is golden brown.

Storing & Reheating

To store any leftovers, let the fish and chips cool completely and transfer them to an airtight container. You can keep them at room temperature for a few hours but should refrigerate for up to 3 days. If you want to save them longer, consider freezing the cooked fish and chips—just make sure they’re cooled and wrapped tightly. They can be frozen for up to 3 months. When reheating, pop them in a preheated oven at 375℉ for about 10-15 minutes until warmed through, but note that the texture might change slightly. Consider adding a sprinkle of fresh breadcrumbs beforehand to refresh the crispiness.

Chef’s Helpful Tips

Ensure your fish is thoroughly dried before coating to avoid a soggy texture.
Use a mixture of oils for a more flavorful finish—like a bit of olive oil along with vegetable oil.
Keep an eye on the potatoes; they can quickly go from golden to burnt if left unattended.
For a twist, try adding some lemon zest to your panko mixture for an extra zing.
If you want an even lighter option, use an air fryer to achieve that crispiness with less oil.

Crispy Baked Fish & Chips with Tartar Sauce melds simple ingredients to create an irresistible dish that’s bound to impress! Feel free to add your own flair or experiment with sides and sauces. I hope you enjoy this recipe as much as I have over the years. Dig into this comforting meal and make it your own!

Recipe FAQs

Can I use different types of fish?

Absolutely! While cod is a great option, you can substitute it with haddock, tilapia, or even salmon for a different flavor profile. Just make sure the fish you choose holds up well to baking.

How do I make this dish gluten-free?

You can easily adapt the recipe by using gluten-free breadcrumbs in place of panko and gluten-free flour for the coating. Make sure to check that all other ingredients, like mustard and mayonnaise, are gluten-free as well.

Can I make the potatoes ahead of time?

While fresh-baked potatoes are ideal, you can prep them by cutting and seasoning them in advance. Store them wrapped in the fridge for a day and toss them in the oven when you’re ready to bake!

What should I serve with this dish?

A classic tartar sauce pairs perfectly, but you can also serve it with a side of coleslaw or a simple mixed greens salad. A splash of vinegar or a squeeze of fresh lemon adds a refreshing touch!