My easy oven-baked Fish and Chips recipe is a lightened up take on the fried version that cooks on ONE pan. Panko makes the fish crispy outside and tender inside!

Notes on Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Fish. You should use any firm, white fish for fish and chips. I typically make fish and chips with cod, because it is widely available and inexpensive. Haddock and pollock would also work well. Halibut is another unquestionably delicious option. It does come at a premium price, however, so be prepared if that’s the direction you choose.
• Buttermilk + Seafood Seasoning (such as Old Bay). The delicious, flavorful, and easy fish marinade. Buttermilk tenderizes the fish and adds flavor too.
• Egg Whites. Typically, the fish batter is made with flour, beer, and seasonings. Since I wanted to make this a fish and chips recipe without beer, I found an alternative. Using egg whites with the seasonings instead makes this recipe lighter and ensures the panko adheres to the outside of the fish.
• Whole Wheat Panko. For the best baked fish, I recommend panko instead of regular breadcrumbs. Panko is a style of Japanese bread crumbs that is larger. It creates a more crunchy exterior.
• Potatoes. I opted for thick-cut oven baked potato wedges made from russet potatoes. Wedges are easier to prep than thin-cut chips, take up less space on the pan, and bake up irresistibly crisp and golden. They are also most similar to ones you’ll find in the country that is famous for fish and chips, England.

The Secret to Crispy Oven-Baked Fish and Chips

Like the beer battered fish and chips recipes you’ll find in bars, my baked version is golden and crispy on the outside, and the fish is moist and tender on the inside.

The secret to this perfect crispy exterior and tender interior combination is the double dredge.

The fish fillets are first dredged in flour (the first dredge), then egg whites (the binder), then seasoned panko breadcrumbs (the second dredge).

Thanks to the double dredge, the fish fillets bake up crispy on the outside, while the inside stays moist and flaky. This baked fish is tender but retains a pleasant firmness. It doesn’t taste greasy or fall apart.

The double dredge might seem tedious, but when you taste the crispy fish results, you will see that the extra step is WORTH IT.

A Few More Tips

• Choose the Right Fish. Do not use a flaky white fish, such as tilapia or snapper, as they will not hold together as well.
• Switch Up the Cooking for Thinner Fries. If you’d like a thinner style of chips that resembles a more classic French fry, check out my recipe for homemade Baked French Fries.
• Get a Head Start. The fish can be marinated for up to 8 hours in advance. Cover and refrigerate it until you’re ready to cook.

Dipping Sauce Suggestions

• Tartar Sauce. Store-bought tartar sauce is a quick, easy option and Ben’s favorite.
• Malt Vinegar. Another classic you’ll find in British and Irish pubs is malt vinegar. I adore it!
• Dijon Yogurt Sauce. For something different and healthy, try Greek yogurt stirred together with a squirt of Dijon mustard. It’s delicious and not at all traditional, but then again, neither is this recipe! Dip as you please.
• Basil Yogurt Sauce. See this post Zucchini Fries for the recipe.