Description

This Sheet-Pan Fish & Chips recipe offers a healthier, oven-baked twist on the classic British favorite. Crispy panko-coated cod strips bake alongside golden steak-cut fries on a single sheet pan, saving time and effort while delivering perfectly flaky fish and crunchy chips. Served with tartar sauce and malt vinegar, this dish makes for a satisfying, crowd-pleasing meal.

Ingredients

Scale

For the Panko Breadcrumbs

2 1/2 cups panko breadcrumbs
1/3 cup neutral oil (such as vegetable or canola oil), divided
1/4 teaspoon kosher salt

For the Fries

1 (28-ounce) bag frozen steak-cut fries
2 tablespoons neutral oil (reserved from total 1/3 cup)
Kosher salt, for seasoning (about 1 teaspoon)

For the Fish Coating

1 large egg
1/2 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 1/2 pounds cod, cut into 1 1/2 inch strips
1 teaspoon kosher salt, for seasoning fish

For Serving

Tartar sauce
Malt vinegar

Instructions

Preheat oven and prepare panko: Arrange two oven racks in the upper and lower thirds of the oven and preheat to 450°F. In a medium bowl, mix the panko breadcrumbs with 1/3 cup of neutral oil and 1/4 teaspoon salt. Spread the mixture evenly over a large (18″ x 11″) parchment-lined baking sheet.
Toast panko breadcrumbs: Bake the panko for 3 minutes, then stir to redistribute the crumbs, flipping the toasted crumbs from top to bottom and bringing edge crumbs to the center. Bake another 3 minutes, stir again, and continue baking 1 to 2 minutes until golden brown. Use the parchment as a funnel to return toasted panko to the bowl.
Prepare fries: Line a baking sheet with foil. Arrange frozen steak-cut fries in a single layer on the foil-lined baking sheet.
Start baking fries: Place the fries on the bottom oven rack and bake for 20 minutes.
Make fish coating mixture: Meanwhile, in a shallow bowl, whisk together the egg, mayonnaise, paprika, and freshly ground black pepper.
Coat the fish: Season cod strips with 1 teaspoon kosher salt. Dip each piece one at a time into the egg mixture, ensuring all sides are coated. Transfer the fish strips to the bowl with the toasted panko crumbs, pressing and turning to adhere breadcrumbs evenly. Arrange the coated fish in a single layer on another foil-lined baking sheet.
Season and toss fries: Remove fries from the oven. Drizzle the remaining 2 tablespoons of neutral oil over fries and toss well to coat evenly. Spread fries back into a single layer on the baking sheet.
Finish baking fish and fries: Place fries on the top oven rack and fish on the bottom rack. Bake for 10 to 20 minutes, until fries are golden and crisp and the fish is flaky and cooked through. Baking time depends on the thickness of the fish strips.
Serve: Divide fish and chips among plates. Serve immediately with tartar sauce and malt vinegar on the side.

Notes

Using parchment and foil on baking sheets helps with easy cleanup and prevents sticking.
To ensure even cooking, spread fries and fish in single layers without overlapping.
Cooking times may vary depending on oven calibration and thickness of fish strips.
Panko breadcrumbs toasted in oil yield extra crunch and flavor compared to untoasted.
For a dairy-free option, ensure mayonnaise used is dairy-free.
Serve with your favorite condiments such as ketchup or homemade tartar sauce for extra flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: British-Inspired

Keywords: sheet pan fish and chips, baked fish and chips, oven baked fish and chips, panko crusted fish, healthy fish and chips, cod recipe, steak fries