Easy Baked Fish And Chips Recipes

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BAKED FISH AND CHIPS



Baked Fish and Chips image

A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
1/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 1/4 cups panko
1/3 cup all-purpose flour
2 large eggs
1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips
Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.
  • Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.

EASY BAKED FISH AND CHIPS RECIPE



Easy Baked Fish and Chips Recipe image

Look no further for an Easy Baked Fish and Chips Recipe! This baked fish and chips recipe yields crispy, flaky baked haddock and tasty potato wedges.

Provided by My Food and Family

Categories     European

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 large baking potato es (1-1/2 lb.), each cut into 8 wedges
1/4 cup KRAFT Lite Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing

Steps:

  • Heat oven to 400°F.
  • Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.
  • Meanwhile, spread remaining coating mix onto large plate. Spread fish with 2 Tbsp. MIRACLE WHIP; press, dressing sides down, in coating mix. Repeat to coat remaining sides of fillets. Place on rack of broiler pan.
  • Add fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.

Nutrition Facts : Calories 320, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1120 mg, Carbohydrate 47 g, Fiber 5 g, Sugar 4 g, Protein 23 g

BAKED FISH AND CHIPS



Baked Fish and Chips image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Categories     dinner, finger foods, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

Steps:

  • Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
  • Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
  • In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
  • In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
  • Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
  • In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
  • Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
  • Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED FISH 'N' CHIPS



Baked Fish 'n' Chips image

Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional

Steps:

  • In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

EASY BAKED FISH AND CHIPS FOR TWO



Easy Baked Fish and Chips for Two image

Enjoy this quick-and-easy low fat main dish any night of the week!

Provided by Allrecipes Member

Time 35m

Yield 2

Number Of Ingredients 5

1 large baking potato
2 tablespoons KRAFT Light Zesty Italian Reduced Fat Dressing
¼ (5.5 ounce) package SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
½ pound white fish fillets, such as haddock, halibut or cod
2 tablespoons MIRACLE WHIP Light Dressing

Steps:

  • Preheat oven to 400 degrees F. Cut potato lengthwise into 8 wedges. Toss potatoes with Italian dressing in bowl. Arrange, cut sides down, on large baking sheet sprayed with cooking spray. Bake 15 min.
  • Meanwhile, reserve 2 Tbsp. of the coating mix for potatoes; set aside. Place remaining coating mix on plate. Spread one side of fish fillets with half of the Miracle Whip. Dip fish in coating mix. Turn over; brush other side of fish fillets with remaining Miracle Whip. Turn fish over to coat all sides well with coating mix.
  • Remove potatoes from oven; turn over and arrange around outer edges of baking sheet. Place fish in center of baking sheet. Sprinkle reserved 2 Tbsp. coating mix over potatoes. Bake 15 min. or until fish flakes with fork and potatoes are tender.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 49.2 g, Cholesterol 72 mg, Fat 11.5 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 709.4 mg, Sugar 2.9 g

OVEN BAKED FISH AND CHIPS



Oven Baked Fish and Chips image

From Family Circle, UK. A healthy version of the British staple. Serve with mushy peas for a real English meal.

Provided by Ppaperdoll

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs potatoes, scrubbed, and cut into wedges
1 1/2 tablespoons olive oil
75 g fresh white breadcrumbs
25 g fine cornmeal
1/2 teaspoon paprika
700 g skinless boneless haddock fillets or 700 g cod fish fillets
2 tablespoons flour, seasoned with
salt and pepper
1 egg white, beaten
nonstick cooking spray

Steps:

  • Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
  • Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
  • Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
  • Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.

Nutrition Facts : Calories 463.6, Fat 7.5, SaturatedFat 1.2, Cholesterol 99.8, Sodium 276.5, Carbohydrate 57.1, Fiber 6.1, Sugar 2.7, Protein 41

OVEN-BAKED FISH & CHIPS



Oven-baked fish & chips image

Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

800g/ 1lb 12 oz floury potato , scrubbed and cut into chips
2 tbsp olive oil
50g fresh breadcrumb
zest 1 lemon
2 tbsp chopped flat-leaf parsley
4 x 140g/5oz thick sustainable white fish fillets
200g/ 7oz cherry tomato

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
  • Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.

Nutrition Facts : Calories 366 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

FISH AND CHIPS



Fish and Chips image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup flour
1 tablespoon corn, peanut or vegetable oil
1 large egg, separated
3/4 cup beer at room temperature
1/4 cup warm water
Salt to taste if desired
12 to 16 Maine or Idaho potatoes, about 4 pounds
Fat for deep-frying
4 skinless, boneless dogfish (sand shark) fillets, about 1 1/2 pounds (see note)

Steps:

  • Put the flour in a mixing bowl and make a well in the center. Put the oil and egg yolk in the well. Add the beer, stirring with a wire whisk. Stir in the water and salt. Cover and let stand an hour or longer in a warm place.
  • Peel the potatoes and cut them into sticks that resemble french fries. Each stick should measure about half an inch thick, half an inch wide and two inches long. As the potatoes are cut, drop the sticks into cold running water. There should be about eight cups of potato sticks.
  • Meanwhile, cut the fish crosswise into pieces about five inches long. Set aside.
  • When ready to cook, drain the potatoes well and pat them dry.
  • Heat the oil to 325 degrees in a deep fryer; this heat is for preliminary cooking. Add the potato sticks and let cook about four minutes or slightly less. The sticks will not yet be browned and crisp. Lift them from the fat and drain on paper towels.
  • Heat the oil to 375 degrees. Return the potatoes and cook until they are crisp and golden brown, about two minutes. Remove the potatoes from the oil and drain on paper towels.
  • Beat the egg white until stiff, and fold it into the batter.
  • Reduce the heat of the fat to 360 degrees.
  • Dip one piece of fish fillet at a time in the batter, then drop it into the oil. Cook two or three pieces at a time but don't crowd the cooker. Cook until one batch is crisp and golden brown, about three minutes, then remove and drain on paper towels. Continue cooking until all the pieces are done.
  • Serve the hot fish with the potatoes. In England fish and chips are traditionally served with a bottle of vinegar - preferably malt vinegar - and salt to be sprinkled on both the fish and potatoes.

OVEN-FRIED FISH & CHIPS



Oven-Fried Fish & Chips image

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 cinnamonspiceandeverythingnice.com. -Reeni Pisano, Wappingers Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons dill pickle relish or chopped dill pickle
2 teaspoons grated lemon zest
FISH AND POTATOES:
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 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

Steps:

  • For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., 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 until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., 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 until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

Nutrition Facts : Calories 475 calories, Fat 24g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 789mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.

FISH AND CHIPS



Fish and Chips image

Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces flavorful, perfectly crisp yet low-fat chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
Lemon wedges
Malt vinegar

Steps:

  • Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
  • Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
  • Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
  • Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Nutrition Facts : Calories 366 g, Cholesterol 72 g, Fat 11 g, Fiber 2 g, Protein 36 g, Sodium 506 g

EASY BAKED FISH



Easy Baked Fish image

Make and share this Easy Baked Fish recipe from Food.com.

Provided by Bev I Am

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fish fillet, any type
salt and pepper
onion powder
1/4 cup mayonnaise
paprika

Steps:

  • Preheat oven to 325.
  • Line 8x10" dish with foil.
  • Place fish in pan, sprinkle with seasonings.
  • Use a pastry brush to sparingly coat tops and sides of fillets with mayonnaise.
  • top with generous sprinkling of paprika.
  • Bake uncovered for about 20 minutes, until fish flakes when touched with fork.
  • Serves 4.
  • Note: No need to turn while baking.
  • any amount may be prepared by adjusting size of pan.

Nutrition Facts : Calories 176.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 66.2, Sodium 192.8, Carbohydrate 3.5, Sugar 0.9, Protein 26

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BAKED FISH AND CHIPS RECIPE | MYRECIPES
Arrange potatoes on first baking sheet, coat with a layer of cooking spray and sprinkle with salt. Bake in bottom third of oven until undersides are golden, 15 to 20 minutes. Step 3. While potatoes are baking, sprinkle both sides of fish with salt, dredge in flour and dip into eggs, letting excess drip off. Coat fish with crushed cornflakes.
From myrecipes.com


BAKED FISH & CHIPS - BIGOVEN.COM
Bake until golden brown and tender, about 45 minutes. Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish. Season both sides of fish with salt and petter. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat.
From bigoven.com


BAKED FISH AND CHIPS RECIPE - HEALTHIESTFOODRECIPES.COM
2022-01-01 Directions. Preheat the oven to 450°F for the fish. 1 tablespoon olive oil brushed on a baking sheet Cut the fish into 4-inch-by-2-inch pieces. In a medium-sized shallow dish, whisk the egg. Stir together the breadcrumbs, parsley, 1/4 teaspoon salt, and pepper in a separate medium-sized shallow dish. Place the chips in the fryer basket and ...
From healthiestfoodrecipes.com


BAKED FISH AND CHIPS RECIPE - FOOD FANATIC
2015-12-30 Preheat oven to 425°F. Slice the potatoes into 1/4 inch sticks. Toss with olive oil sprinkle with sea salt. Place on a big baking sheet in a single layer. Bake in oven on top rack for 15 minutes. While potatoes are baking, mix together bread crumbs, Cajun seasoning, cereal and dried parsley in a medium sized bowl.
From foodfanatic.com


BAKED FISH AND CHIPS RECIPE - GOOD HOUSEKEEPING
2009-09-10 Bake potatoes on middle rack 30 to 35 minutes or until tender and golden, turning occasionally. Meanwhile, place wire rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and rack with cooking spray.
From goodhousekeeping.com


OVEN-BAKED FISH AND CHIPS RECIPE - THE TIMES GROUP
2019-06-28 To make your very own Oven baked Fish and Chips, first step is to make the tartar sauce. For which you need to mix lemon juice, mayonnaise, onion and pickle masala in a bowl. Refrigerate for some time. Step 2. To make the chips or French fries, Take the potatoes and cut them into strips of equal length. Put them in a baking tray and lightly ...
From recipes.timesofindia.com


EASY BAKED FISH AND CHIPS RECIPE | SAY MMM
2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges. 1/4 cup KRAFT Light Zesty Italian Dressing. 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix , divided. 4 haddock fillets (1 lb.) 1/4 cup MIRACLE WHIP Light Dressing. Directions : View recipe directions on kraftrecipes.com.
From saymmm.com


BAKED FISH RECIPES EASY - BAKING FISH - DELISH
2011-12-21 Turn cod fillets into spicy fish sticks, using thyme, allspice, a jalapeño chile pepper, and a coating of panko bread crumbs. Soy-Glazed Salmon Courtesy of Martha Stewart
From delish.com


FISH AND CHIPS EASY RECIPES
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. Fry the potatoes again …
From recipes.servegame.org


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