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Baked Fish 'n' Chips Recipe
Baked Fish 'n' Chips Recipe photo by Taste of Home

Baked Fish 'n' Chips Recipe

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Crunchy fillets with a kick of cayenne and crispy potatoes are a quick and tasty light meal for two, suggests Janice Mitchell in Aurora, Colorado.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper, divided
  • 2 medium potatoes, peeled
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup crushed cornflakes
  • 1-1/2 teaspoons grated Parmesan cheese
  • Dash cayenne pepper
  • 1/2 pound haddock fillets
  • Tartar sauce, optional

Nutritional Facts

1 serving (calculated without tartar sauce) equals 358 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch 2 fat.


  1. In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp.
  2. Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
  3. Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 2 servings.
Originally published as Oven Fish 'n' Chips in Cooking for 2 Spring 2006, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 30, 2016

"Delicious and super easy.I did substitute Panko for the cornflakes because that's what I had on hand. I used cod as well. Delicious."

Reviewed Mar. 7, 2015

"We substituted Panko bread crumbs for the Corn Flakes for we don't eat cereal. It was less messy than deep frying and yes, this was very good. It's a keeper."

Reviewed Aug. 15, 2013


Reviewed Mar. 2, 2012

"simple but good flavor"

Reviewed Nov. 25, 2011

"First time cooking fish for the chef of the house and it was successful! Tasty and moist - have to watch how long you cook fish as it has it's own mind of when it is done."

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