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Crispy Baked Fish and Chips Recipe with Easy Tangy Tartar Sauce

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A healthier twist on classic fish and chips using oven-baked fish with a crunchy panko crust and a quick, tangy homemade tartar sauce. Perfect for a fuss-free, satisfying weeknight dinner.

Ingredients

Scale
  • 1 ½ pounds (680 g) white fish fillets (cod, haddock, or pollock)
  • 1 cup (100 g) panko breadcrumbs
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • Olive oil spray or melted butter (for brushing the crust)
  • 4 large russet potatoes, peeled and cut into thick fries
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: 1 teaspoon dried herbs like rosemary or thyme
  • ½ cup (120 g) mayonnaise
  • 2 tablespoons finely chopped dill pickles or relish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers, chopped (optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cut potatoes into thick fries about ½ to ¾ inch wide. Rinse in cold water and pat dry.
  2. Toss potatoes with olive oil, salt, pepper, and dried herbs if using. Spread evenly on a parchment-lined baking sheet without crowding. Bake for 25-30 minutes, flipping halfway, until golden and crisp.
  3. In one bowl, beat the eggs. In another, combine panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper.
  4. Pat fish fillets dry. Dip each fillet into the egg, letting excess drip off, then coat evenly with breadcrumb mixture. Place on a wire rack over a baking sheet. Lightly spray or brush with olive oil or melted butter.
  5. When fries have about 10 minutes left, place fish in the oven on the middle rack. Bake for 12-15 minutes until crust is golden and fish flakes easily.
  6. While fish bakes, mix mayonnaise, chopped pickles, lemon juice, capers, Dijon mustard, dill, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Serve fish with fries and a generous dollop of tartar sauce. Add a lemon wedge on the side.

Notes

Dry fish well before coating to ensure crispiness. Use a wire rack for even baking and crisp crust. Flip fries halfway through baking for even crispness. Tartar sauce can be made ahead and tastes better after chilling. For gluten-free, use gluten-free panko or crushed cornflakes. For low-carb, substitute fries with roasted cauliflower or zucchini fries.

Nutrition

Keywords: baked fish and chips, crispy fish, tartar sauce, healthy fish and chips, oven baked fish, easy dinner, weeknight meal

Find it online: https://pokirecipes.com/crispy-baked-fish-and-chips-recipe-with-easy-tangy-tartar-sauce/