This is a really easy, crispy, flavorful, and healthy Fish and Chips recipe where both the fish and the chips, the fries, are baked to a crispy perfection in the oven vs. being fried.
Last week Dave and I went to see the broadway musical Kinky Boots! It’s set in Northampton, England, which I have been to a couple times for work. Each time I’ve been there for a work conference, colleagues travel in from countries all over the world, so the team based in Northampton tries to give us a taste of traditional English fare…bangers and mash, baked beans for breakfast, and Fish and chips. This was my inspiration for today’s recipe!
Fish and Chips, who doesn’t like fish n chips? Even if you aren’t a big ‘fish person’ you probably like fish n chips!
Let’s start with the sauce because let’s face it, everything tastes better when you can dip it in something sweet and tangy and it oozes all over and then you have to lick it off your fingers…sorry, got lost in the dream! The sauce here is a Remoulade which is really just a fancy (French) name for what you may better know as Tartar Sauce 🙂 However, this is a bit more than just tossing some mayo and relish together. No, I lovingly chop dill pickles, radishes, and scallion. Then I mix that with mayonnaise, ketchup (homemade! Check out the super-duper-easy recipe here), Sriracha for some heat, and fresh ground pepper.
You can cut the fries the day before and keep them in water in the fridge. This is a huge TIME SAVER! When you are ready to cook, simply strain them and then dry them in a clean dish towel. Then add them back to the dried bowl and season them with salt and pepper. Or…add garlic powder and chili powder, which tastes amazing. I did both in this recipe, so the kids can have the simple version and I can get my SPICE 🙂
Next Comes the Fish! Cod is the perfect white fish for baking up to a crispy perfection. It’s also a great fish for kids and adults that are not big fish eaters, as its a mild and delicate fish. Start by cutting the fish into pieces about 3 inches or so each.
Next you dip the fish pieces in egg, then in Panko breadcrumbs that have been lightly seasoned with salt and pepper.
Lay the breaded pieces of fish on a lightly oiled sheet pan and then bake in a 400 degree F oven for about 20 minutes or until the fish starts to feel more firm to the touch. .
Now…plate up the fish and chips with the Remoulade sauce, dunk, and enjoy!
Fish and Chips, Baked Crispy
This Fish and Chips recipe is baked, not fried, so it is light and crispy, but has all of the amazing flavor you want. The Mind Blowing Remoulade sauce is sweet, salty, tandy, and a little bit spicy - you will be scraping the bowl with your fries and fish to get every drop!
Homemade Fries (Chips)
- 3 Russet Potatoes, large
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- Salt, to taste
- Fresh Ground Pepper, to taste
- drizzle Extra Virgin Olive Oil
- 16 oz Cod Filets
- 3/4 Cup Panko Bread Crumbs
- 1/2 tsp Salt
- 1/4 tsp Fresh Ground Pepper
- 1 Egg, beaten
- drizzle Extra Virgin Olive Oil
Preheat oven to 400 degrees F.
Make Fries (Chips)
*Make Ahead 1 day* Peel and cut the potatoes into 1/4 inch long strips. Soak in water in a large bowl to keep from browning. You can do this step up to 1 day in advance to save time.
When ready to cook, strain the fries and dry thoroughly with paper towel or in a clean dish towel.
Add back to the dried bowl and drizzle extra virgin olive oil over and season with salt and fresh ground pepper to taste.
Layer on a sheet pan and spread out so the fries aren't touching. Then bake in the oven for 40 minutes, flipping the fries over half way through.
In a small bowl, beat 1 egg. In a separate bowl add the panko breadcrumbs, salt, and pepper.
Cut the Cod into pieces that are approximately 3 inches.
Dip each piece of cod in the egg and then in the breadcrumbs.
Please the breaded pieces on an oiled sheet pan. Bake in the oven for 20 minutes.
Take out of the oven and let sit for a few minutes before serving.