Baked Fish and Chips Recipe

Name: Baked Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium russet potatoes (1 1/4 pounds); 1/4 cup extra-virgin olive oil; Pinch of cayenne pepper; Kosher salt; Olive oil cooking spray; 2 3/4 cups crispy rice cereal; Kosher salt and freshly ground black pepper; 3 large egg whites; 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces; Tartar sauce and/or malt vinegar, for serving (optional)

Servings: persons

1
Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available.
2
Place a baking sheet on one of the racks to preheat.
3
Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks.
4
Toss with the olive oil and cayenne in a bowl.
5
Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer.
6
Use a rubber spatula to scrape any oil from the bowl over the potatoes.
7
Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes.
8
Season with salt.
9
Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray.
10
Lightly crush the cereal in a bowl with your fingers.
11
Add 2 teaspoons salt, and black pepper to taste.
12
In another bowl, whisk the egg whites and a pinch of salt until frothy.
13
Dip the fish in the egg whites, then roll in the cereal crumbs to coat.
14
Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
15
Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes.
16
Season with salt and black pepper.
17
Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
18
Per serving: Calories 442; Fat 15 g (Saturated 2 g); Cholesterol 63 mg; Sodium 1,015 mg; Carbohydrate 37 g; Fiber 2 g; Protein 37 g
19
Photograph by Andrew Mccaul

744

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium russet potatoes (1 1/4 pounds), 1/4 cup extra-virgin olive oil, Pinch of cayenne pepper, Kosher salt, and more.

Yes, Baked Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fish and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions