For more easy meat and potato meals, try our sheet pan salmon with crispy potatoes and our one pan chicken potato gratin. See this helpful post on how to cut potato wedges! To make it, simply parboil the potato wedges so they’re partially cooked before they go into the oven. This is our trick for fries (chips) with a soft interior and a crispy exterior. While they’re baking, we dredge the white fish in flour, egg, and panko breadcrumbs. Everything gets baked until golden and then we serve it with some creamy tartar sauce and fresh lemon wedges on the side. It’s an easy and delicious meal that’s great for weeknights, and it’s kid-approved, too! Here’s what you’ll need to make the crispy chips (fries):
Russet potatoes – we like the size and texture of russet potatoes, so that’s what we use. But you can use your favorite potato variety, or what you have on hand. Olive oil + Salt + pepper
White fish – we use center-cut cod in this recipe because it’s the perfect thickness and it’s reasonably priced. You can also use other firm white fish like halibut, rockfish, or snapper. All-purpose flour – for dredging the fish and making a delicious crispy coating. Eggs – also for dredging, to help the flour and panko stick to the fish. Dijon mustard – adds a flavorful kick. Seasonings – paprika, garlic powder, onion powder, salt, and pepper. Panko breadcrumbs – these Japanese-style breadcrumbs have a dry and flaky consistency, giving the fish a light, crunchy exterior.
Here’s how we make this recipe for baked fish and chips in a few simple steps: Creamy salads that pair well with baked fish and chips
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