Fish and chips is the beloved British pub classic: flaky white fish in a crunchy golden coating, served with thick chips and tangy tartar sauce. This baked version delivers the crunch with a lot less oil and mess.

This easy baked fish and chips recipe uses a panko crust and oven-roasted potato chips for a crispy, lighter dinner. Serve this oven baked fish and chips with homemade tartar sauce and lemon wedges for a family-friendly meal.

Recipe at a Glance

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour
Servings	4 servings
Category	Dinner / Seafood

Why You’ll Love This Baked Fish and Chips

Crispy, golden coating without deep frying
Flaky, moist cod and crisp oven chips
Homemade tartar sauce in minutes
Lighter than traditional fish and chips
A great family-friendly weeknight dinner

Ingredients You’ll Need

For the chips: 2 pounds russet potatoes, cut into ½-inch thick wedges, 3 tablespoons olive oil, and 1 teaspoon salt
For the fish: 4 cod fillets (about 6 ounces each), ½ cup all-purpose flour, 2 large eggs (beaten), 1½ cups panko breadcrumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, and cooking spray
For the tartar sauce: ½ cup mayonnaise, 2 tablespoons chopped dill pickles, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon chopped parsley or dill
Lemon wedges and malt vinegar (optional), for serving

How to Make Baked Fish and Chips

Preheat the oven to 425°F (220°C) and place two rimmed baking sheets inside to heat. Toss the potato wedges with the olive oil and salt.
Spread the potatoes on one hot sheet in a single layer and bake for 35 to 40 minutes, flipping halfway, until golden and crisp.
Meanwhile, mix the panko, paprika, garlic powder, ½ teaspoon of the salt, and the pepper in a shallow dish. Set out the flour in one dish and the beaten eggs in another.
Pat the fish dry and season with the remaining salt. Dredge each fillet in flour, dip in egg, then press firmly into the panko mixture.
Place the fish on the second hot baking sheet (lined with parchment or a rack), spray the tops with cooking spray, and bake for the last 12 to 15 minutes, until golden and the fish reaches 145°F (63°C) and flakes easily.
Stir the tartar sauce ingredients together and serve with the hot fish, chips, and lemon wedges.

Tips for the Best Crispy Baked Fish

Pat the fish very dry so the coating sticks.
Spray the panko well with oil for a golden color.
Use a hot, preheated pan to start crisping the bottom.
Do not flip the fish; it can break the coating.
Serve right away for the crispiest bite.

Variations to Try: Fish and Chips Ideas

Use haddock, halibut, or tilapia in place of cod.
Add a pinch of Old Bay or cayenne to the coating.
Serve with mushy peas or a simple slaw.
Make it in an air fryer at 400°F for 10 to 12 minutes for the fish.

How to Store It

Fish and chips are best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days and reheat in a 400°F oven or air fryer for 8 to 10 minutes to re-crisp. Store the tartar sauce separately for up to 4 days.

Frequently Asked Questions

What is the best fish for fish and chips?

Cod and haddock are the classic choices because they are mild, flaky, and hold together well.

How do you keep baked fish crispy?

Use panko, spray with oil, and bake on a preheated rack or hot pan so the bottom crisps too.

Can I use frozen fish for baked fish and chips?

Yes. Thaw it completely and pat it very dry before breading.

What temperature should the fish reach?

Fish should reach an internal temperature of 145°F (63°C) and flake easily with a fork.