Fish and Fries Recipe
Fish and Fries Recipe photo by Taste of Home
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Fish and Fries Recipe

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For an awesome crunch and golden color without deep frying, we coat fish with cornflake crumbs and bake it. Try it with homemade French fries for a fun spin on fish and chips. —Janice Mitchell, Aurora, Colorado
Featured In: Fish Fry Recipes
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 4 servings


  • 1 pound potatoes (about 2 medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • FISH:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons water
  • 2/3 cup crushed cornflakes
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon cayenne pepper
  • 1 pound haddock or cod fillets
  • Tartar sauce, optional

Nutritional Facts

1 serving (calculated without tartar sauce): 376 calories, 9g fat (2g saturated fat), 120mg cholesterol, 228mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.


  1. Preheat oven to 425°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
  2. In a large bowl, toss potatoes with oil and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once.
  3. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
  4. Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes and, if desired, tartar sauce. Yield: 4 servings.
Originally published as Oven Fish 'n' Chips in The Taste of Home Cookbook 2006, p191

Light-Bodied White Wine

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

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Gramma Amy User ID: 6989823 244544
Reviewed Feb. 27, 2016

"Nice crunch to this fish topping. Take care not to overbake as the fish gets less moist & a little chewy. But I will make again... was good."

ppolen User ID: 1614953 236870
Reviewed Nov. 7, 2015

"This turned out well, especially the fries. However, the cook seems to have an aversion to salt, so I added some to both the fish & the fries."

justmbeth User ID: 1196484 225394
Reviewed Apr. 25, 2015

"This fish turned out crispy and good. I, too, added salt to the fries."

shelli1542 User ID: 1525176 220427
Reviewed Feb. 13, 2015

"Loved it. I did add season salt to my fries as well - just seemed to need it as I was throwing them together. It was a great lighter alternative to fried fish. No smoke alarm issues here. :)"

mumsay User ID: 7742579 220230
Reviewed Feb. 11, 2015

"Fish and fries were very good. The only change I made was to add seasoned salt to the fries, and they turned out soo good! Weird, but i also had a problem with my smoke alarm, like another reviewer."

wrenjen523 User ID: 7407554 154210
Reviewed Nov. 17, 2013

"Did not make the fries to go with this because I don't have any potatoes on hand to make fries. This was very easy to make and very yummy. Due to a problem with my smoke alarms in my apartment I can't turn the oven to 425, so I baked the fish at 375 for a half an hour. It turned out perfectly, and I can't wait to make it again for lunch tomorrow."

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