Oven-Fried Fish & Chips Recipe
Oven-Fried Fish & Chips Recipe photo by Taste of Home
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Oven-Fried Fish & Chips Recipe

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My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at —Reeni Pisano, Wappingers Falls, New York
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 4 servings


  • 1/3 cup mayonnaise
  • 2 tablespoons dill pickle relish or chopped dill pickle
  • 2 teaspoons grated lemon peel
  • 1-1/2 pounds baking potatoes (about 3 medium)
  • 2 teaspoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/4 cup seasoned bread crumbs
  • 4 cod fillets (4 ounces each)
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons chopped fresh parsley
  • Malt vinegar, optional

Nutritional Facts

1 serving: 475 calories, 24g fat (4g saturated fat), 54mg cholesterol, 789mg sodium, 40g carbohydrate (2g sugars, 5g fiber), 23g protein.


  1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon peel. Refrigerate until serving.
  2. Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast 40-45 minutes or until golden brown, stirring occasionally.
  3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat 5-7 minutes or until lightly browned, stirring occasionally. Transfer to a shallow bowl; stir in seasoned bread crumbs.
  4. Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork.
  5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar. Yield: 4 servings.
Originally published as Oven-Fried Fish & Chips in Simple & Delicious April/May 2016

Light-Bodied White Wine

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

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annrms User ID: 2649709 249994
Reviewed Jul. 2, 2016

"Yum! What a delicious crunchy. Recipe is easy and quick to make. I departed from the tartar sauce recipe by using fresh dill and added some sour cream to the mayonnaise. Will make again. If you use thawed frozen cod, make sure you pat the filets dry with paper towels before spreading with mayonnaise; it will adhere much better."

bicktasw User ID: 4201818 249840
Reviewed Jun. 27, 2016

"What an easy and delicious recipe! The potatoes were crispy outside, creamy inside. The fish was moist and flaky ... all in all .... a wonderful healthy meal. By the way, the leftover fish was very tasty leftover the next day ... eaten straight from the fridge, cold! I will most definitely be making this many times!!!"

Beema User ID: 446601 248169
Reviewed May. 13, 2016

"Finding recipes that can be cut down for just one is becoming more and difficult, but this one was a snap.. It can also be easily doubles for a larger crowd than the 4 it was originally intended to serve. This really hit the spot for me.. I am a lifetime fan of the old, original Fish n Chips from an English pub, and this one came really close. Bravo !"

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