Baked fish and chips are a Harry Potter-inspired, kid-friendly dinner idea that comes together quickly and easily. Dipped in a mixture of crunchy Panko, spiced with thyme, paprika, salt, and pepper, they have a flavor that everyone will enjoy, even muggles.
Adapted from Alana Al-Hatlani | The Unofficial Hogwart’s Cookbook for Kids | Bloom Books for Young Readers, 2021
Fish and chips (a.k.a. fish and French fries) is a classic British dish. And while the Great Hall is certainly no corner chippy, one can assume the talented chefs in the kitchen have their own secret recipe for this traditional classic.–Alana Al-Hatlani
☞ Contents
Baked Fish and Chips
Ingredients
For the chips (fries)
- 4 large (1.5 lbs) Yukon Gold potatoes skin on, cut into 8 wedges each
- 2 tablespoons mild vegetable oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Tartar sauce or ketchup to serve (optional)
For the fish
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups panko bread crumbs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds white fish fillets* skinless (such as cod, haddock, or halibut), deboned, roughly cut into 4-inch (10-cm) portions
- Mild vegetable oil for drizzling
Directions
Make the chips (fries)
- Preheat oven to 425°F (220°C), place one rack in lower third of the oven and one in the upper third. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss potatoes in oil, salt, and pepper.
- Scatter potato wedges in a single layer on baking sheet.
- Place in oven on upper rack and bake for 20 minutes.
Make the fish
- Set a rack inside a second rimmed baking sheet and coat with cooking spray.
- Create the breading station. Start by placing flour on a plate.
- In a large, flat bowl or pie plate, whisk eggs with water.
- On a third plate, toss together panko bread crumbs, thyme, paprika, salt, and pepper.
- Dip both sides of first piece of fish in flour, then the egg mixture, followed by the panko. Make sure to coat every inch of fish in each mixture and press the panko into the fish to adhere.
- Place fish on rack on baking sheet, repeat with remaining pieces of fish. Drizzle each piece lightly with oil.
- After potatoes have cooked for 20 minutes, use a spatula to flip each potato wedge over. Move potatoes to bottom rack in oven and place breaded fish on top rack to cook.
- Cook until both potatoes and fish are browned and crispy, and fish registers 145°F (63°C) on an instant-read thermometer, 10 to 15 minutes.
- Serve warm with tartar sauce or ketchup, if using.
Notes
*What is the best fish for fish and chips?
Mostly made from whitefish, fish and chips need something pretty firm and not too flaky. You want something that will stay together because you’re eating it with your hands (in theory, at least…) Haddock is favored for flavor–it’s not as tender or flaky but it has lots of taste. Cod and halibut are less flavorful but make up for it with tenderness and a bit more sweetness. Out of the 3 however, cod is the healthiest, with less cholesterol and more healthy fats.Show Nutrition
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Recipe Testers’ Reviews
A baked fish and chips that results in tender, flaky fish with a crunchy, spicy crust? Without the hassle of deep-frying and the dilemma of left-over oil? Yes, please! I’ll make this any time I get the urge for tasty fish. The recipe came together as written and we had a delicious dinner in just over 45 minutes.
I might add a little more smoked paprika next time, and you could easily change up the spices to your liking. I didn’t do the drizzle of oil over the coated fish, not sure why you would want to do that. The potatoes were great, I used New Elfes, which are yellow-fleshed potatoes from the farm stand down the road. This is a super easy and delicious recipe that I’ll make again.
Originally published on September 12, 2021
Linda Pacchiano
This recipe for baked fish and chips is an excellent method for making a healthier version of fish and chips. The oven-roasted potatoes are crispy with nice golden-brown color and are full of flavor despite the simple preparation.
The breading method is classic and the use of panko bread crumbs gives the fish a crunchy coating while keeping the fish interior moist. I served this with coleslaw, lemon wedges, and a medley of grilled garden vegetables.