Crispy Baked Fish and Chips (1 Best Easy Sheet Pan Recipe)

When you crave classic pub comfort food without the heavy grease and splatter of deep-frying, Crispy Baked Fish and Chips is the ultimate dinner solution. Tender, flaky white fish fillets encased in a golden, seasoned panko crust bake alongside crispy potato wedges on a single sheet pan, giving you all the satisfying crunch of the British original with a fraction of the oil.

Making homemade Crispy Baked Fish and Chips takes just 35 minutes from prep to table. By pre-toasting the panko breadcrumbs and roasting the potato wedges first, both elements finish at the exact same moment with maximum crunch. Paired with tangy tartar sauce and fresh malt vinegar, this Crispy Baked Fish and Chips recipe delivers pure comfort straight from your oven.

Prep & Cooking Time

Ingredients You Will Need

For the Crispy Baked Fish:

• 1.5 lbs Fresh Cod Fillets (or Haddock / Halibut): Cut into 4 to 6 equal-sized portions, patted completely dry.
• 1.5 Cups Panko Breadcrumbs: Japanese-style breadcrumbs for maximum shattered crunch.
• 2 tbsp Olive Oil (or melted unsalted butter): For toasting the panko before dredging.
• 1/2 Cup All-Purpose Flour: For the dry dredge.
• 2 Large Eggs: Beaten with 1 tbsp water for the egg wash.
• 1 tsp Garlic Powder: Savory aromatic seasoning.
• 1 tsp Smoked Paprika: Adds rich color and warm smokiness.
• 1/2 tsp Onion Powder: Flavor depth in the crust.
• 1 tsp Fine Sea Salt: Divided between fish and dredging.
• 1/2 tsp Freshly Cracked Black Pepper: Freshly ground.

For the Oven-Roasted Chips (Potato Wedges):

• 2 lbs Russet Potatoes (about 3 to 4 large): Scrubbed clean and sliced into 1/2-inch wedges.
• 2 tbsp Extra Virgin Olive Oil: To coat the wedges evenly.
• 1/2 tsp Garlic Powder: Seasoning for the potatoes.
• 1/2 tsp Fine Sea Salt: Or to taste.
• 1/4 tsp Ground Black Pepper: Freshly cracked.

For Serving:

• 1/2 Cup Tartar Sauce: Creamy mayonnaise, chopped dill pickles, capers, and lemon juice.
• Fresh Lemon Wedges: For spritzing over hot fish.
• Malt Vinegar: Classic British pub-style seasoning.
• Fresh Chopped Parsley: For garnish.

Step-by-Step Instructions

1. Preheat Oven & Prep Baking Sheets: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or place an oven-safe wire rack inside the sheet pan and grease it lightly with olive oil spray.
2. Season and Start the Potato Wedges: In a large bowl, toss the cut potato wedges with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, sea salt, and black pepper until evenly coated. Spread the wedges across one side of the baking sheet in a single layer without overlapping. Bake for 15 minutes before adding the fish, giving the dense potatoes a head start.
3. Toast the Panko Breadcrumbs: While the potatoes are roasting, heat a dry skillet over medium heat. Add 1.5 cups of panko breadcrumbs and 2 tablespoons of olive oil. Stir constantly for 3 to 4 minutes until the breadcrumbs turn light golden-brown. Transfer toasted panko to a shallow bowl and stir in 1/2 teaspoon smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Set Up the Dredging Station: Place 1/2 cup of flour seasoned with a pinch of salt and pepper in a second shallow bowl. Whisk the 2 eggs with 1 tablespoon of water in a third shallow bowl.
5. Dredge the Fish Fillets: Pat the cod fillets dry with paper towels and season both sides lightly with salt and pepper. Dredge each fillet in the flour, shaking off excess. Dip thoroughly into the egg wash, then press firmly into the golden toasted panko mixture so all sides are densely coated.
6. Bake Together to Golden Perfection: Pull the baking sheet with the par-baked potatoes out of the oven. Flip the wedges over. Place the breaded fish fillets onto the open side of the baking sheet (or onto the wire rack). Return the pan to the oven and bake at 425°F (220°C) for 15 to 18 minutes, until the fish flakes easily with a fork and the potatoes are crispy and tender inside.
7. Garnish and Serve: Transfer the hot Crispy Baked Fish and Chips to plates. Garnish with chopped parsley, sprinkle with a splash of malt vinegar, and serve immediately with tartar sauce and fresh lemon wedges!

Chef’s Note: Pre-toasting your panko in a skillet with a dash of oil before breading is the master technique behind restaurant-quality Crispy Baked Fish and Chips. Since cod cooks in under 18 minutes, raw panko will not have enough oven time to brown deeply on its own. Pre-toasting guarantees an ultra-crispy, golden crust every single time without overcooking the fish.

Why You Will Love This Recipe

• Healthy Alternative: Yields the irresistible crunch of classic pub fish and chips using a fraction of the cooking oil.
• One Sheet Pan Convenience: Roasted potatoes and breaded fish share one pan for minimal dishes and fast cleanup.
• Never Soggy: Pre-toasted panko and a high-heat oven create a shatteringly crisp barrier that seals in delicate juices.
• Family-Friendly: Mild, sweet white fish paired with roasted potato wedges appeals to diners of all ages.

Pro Tips for the Best Results

• Savory Recipe Pairing: Balance your seafood dinner by serving your Crispy Baked Fish and Chips alongside our fresh coleslaw or a bowl of creamy New England Clam Chowder.
• Seafood Cooking Standards: Cook white fish fillets until they turn opaque white throughout and register an internal temperature of 145°F (63°C) per official USDA Seafood Guidelines.
• Wire Rack Secret: If you own an oven-safe wire cooling rack, set it on top of your sheet pan and bake the fish on the rack. Circulating heat cooks underneath the fillets, preventing any moisture buildup on the bottom crust.

Delicious Variations and Substitutions

• Fish Varieties: Swap cod for haddock, pollock, halibut, or catfish fillets. Any thick, mild white fish works splendidly.
• Parmesan Herb Crust: Stir 1/3 cup of finely grated parmesan cheese and 1 teaspoon of dried Italian herbs into the toasted panko mix.
• Cajun Spiced Chips: Dust the raw potato wedges with 1 teaspoon of Old Bay or Cajun seasoning for an extra spicy kick.

Storage and Reheating Instructions

• Refrigeration: Store leftover Crispy Baked Fish and Chips in an airtight container lined with a dry paper towel for up to 2 days in the refrigerator.
• Reheating for Maximum Crispness: Reheat in an oven or air fryer at 380°F (193°C) for 5 to 6 minutes until the panko is hot and crunchy again. Avoid the microwave, which turns both the panko crust and the potato wedges soft and soggy.
• Freezing: You can freeze the breaded unbaked fish fillets on a parchment tray for 1 hour, then bag them for up to 2 months. Bake directly from frozen at 400°F (200°C) for 22 to 25 minutes.

Frequently Asked Questions

What is the best fish to use for baked fish and chips?

Pacific or Atlantic Cod is the gold standard because of its thick, mild, and flaky flesh. Haddock, Alaskan pollock, or sea bass are also great choices.

How do I keep baked fish from getting soggy on the bottom?

Bake the breaded fillets on an elevated, oven-safe wire rack set inside your baking sheet, and always pat the raw fish completely dry before dredging.

Can I make this in an air fryer?

Yes! Cook the potato wedges at 400°F (200°C) for 15 minutes, remove, then air fry the breaded fish fillets in a single layer at 390°F (198°C) for 9 to 11 minutes.