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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!  

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author Carrie Tyler


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

Breaded Fish

  • 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


  1. Preheat oven to 400 degrees F.

Make Fries (Chips)

  1. *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.

  2. When ready to cook, strain the fries and dry thoroughly with paper towel or in a clean dish towel.  

  3. Add back to the dried bowl and drizzle extra virgin olive oil over and season with salt and fresh ground pepper to taste.

  4. 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.

Make Fish

  1. In a small bowl, beat 1 egg.  In a separate bowl add the panko breadcrumbs, salt, and pepper.

  2. Cut the Cod into pieces that are approximately 3 inches.

  3. Dip each piece of cod in the egg and then in the breadcrumbs.

  4. Please the breaded pieces on an oiled sheet pan.  Bake in the oven for 20 minutes.

  5. Take out of the oven and let sit for a few minutes before serving.