Sheet Pan Baked Fish and Chips

Do you ever crave fried food but you’re trying to maybe attempt at a “summer body” for the warm season? AKA my life.  Except I usually just give in to the fried food craving and skip the fit bod for the year...every year...but NOT this year! I have come up with a solution to curing the craving without giving in, an alternative baked version! Case and point: Sheet pan baked fish and chips.

All the yummy goodness and WAY less guilt! Not that I ever feel that guilty when diving into a plate of French fries, because let’s be real. They’re just delicious and you only live once. But if they can be made in one pan with easy clean up, in a healthier way and taste just as good, why not???

Sheet pan baked fish and chips. Basically like having your cake and eating it too! A few hints and tips will have you skipping the fried option in no time.

1.  The secret to making that fish taste as good as its beer battered cousins? Toasted panko and dredging it upppp. Season each piece of fish with a little salt and pepper first, then dredge it in flour, egg, and finally the toasted panko. This will give the fish delicious flavor and a crunchy, crispy texture.

2. The secret to crunchy on the outside and soft on the inside baked fries? Soak ‘em! At least 30  minutes to overnight. This will get rid of a lot of the extra starch that would result in soggy fries.

3. Don’t overcrowd the pan. Keep the fries in a single layer and give each piece of fish a little space. This way, they’ll cook evenly and give you perfect sheet pan baked fish and chips every time!

That's all there is to it! Sheet pan baked fish and chips, all the taste and none of the guilt!

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Sheet Pan Baked Fish and Chips

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• Author: Aberdeen
• Total Time: 1 hour 30 minutes
• Yield: 3-4 1x

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Ingredients

Units USM Scale 1x2x3x

For the Fish

• 1 lb skinless, boneless cod or other firm, white fish (pollock, halibut, etc.) cut into approximately 4X2-inch pieces
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup unbleached, all purpose flour
• 2 eggs, beaten
• ½ cup panko, lightly toasted*
• Fresh parsley, roughly chopped to garnish
• Lemon wedges, tartar sauce, malt vinegar to serve

For the Chips

• 3 medium russet potatoes (around 1 ½ lbs), sliced into ¼-inch thick sticks
• 1 tablespoon olive oil
• 1 tablespoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Fresh parsley, roughly chopped to garnish
• Ketchup, to serve

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Instructions

1. Soak the cut potatoes in a large bowl full of cold water for at least 30 minutes, up to overnight. If soaking more than 30 minutes, place the bowl in the fridge.
2. Drain potatoes and dry them with paper towels as fully as possible.
3. Prepare a baking pan with parchment paper. Spray the parchment with nonstick spray. Preheat oven to 400°F.
4. In a small bowl, combine salt, pepper, cumin, chili powder and garlic powder until mixed.
5. Place potatoes on the prepared baking sheet. Drizzle them with olive oil and sprinkle with the spice mix. Toss to coat. Smooth potatoes into a single layer.
6. Cook in the oven for 15 minutes, flip fries, and cook another 15 minutes.
7. While the fries are cooking, prepare the fish by setting up your dredging station. Beat eggs together in a shallow bottomed bowl. Pour flour and toasted panko onto their own plates.
8. Pat fish pieces dry. Season with salt and pepper on all sides. Dredge each piece of fish first by rolling in the flour, then in the egg, and finally in the panko, gently shaking each time to rid the fish of any excess.
9. When the fries have finished their second 15 minute stint in the oven, remove the pan from heat and create a space in the middle. Place the prepared fish slices in the space and place back in the oven.
10. Cook the fries and fish together another 10-15 minutes, until fish is golden and opaque, flaking easily when pierced with a fork (reaches 145°F when temped).
11. Optional: Turn the oven onto broil and cook 1-3 minutes, for extra crispiness.
12. Garnish with fresh parsley, lemon wedges and serve immediately with tartar sauce, malt vinegar and ketchup!

Notes

You can throw the panko on the pan your going to use for baking the fish and chips and toast in the oven for a couple minutes or in a skillet on the stove.

• Prep Time: 45 minutes
• Cook Time: 45 minutes