Crispy oven-baked cod with golden potato wedges
Baked Fish and Chips
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Baked Fish and Chips
Crispy oven-baked cod with golden potato wedges
★4.4(16)
A lighter take on the British classic with panko-crusted cod fillets and crispy oven-roasted potato wedges, all baked on sheet pans.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fish and chips is one of the world's greatest comfort foods, but deep-frying at home can be messy and intimidating. This oven-baked version gives you all the satisfaction — crispy, golden fish and perfectly seasoned potato wedges — without the vat of oil or the post-dinner cleanup nightmare.
The secret to getting that crunchy exterior in the oven is a two-part trick: a panko breadcrumb coating sprayed with oil, and a screaming-hot oven that crisps everything from all sides. The potato wedges roast alongside the fish, making this essentially a one-pan dinner that comes together in under 40 minutes. Serve with tartar sauce, malt vinegar, and mushy peas for the full British experience.
Ingredients
- 4 cod fillets (6 oz each)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 eggs, beaten
- 1/2 cup all-purpose flour
Instructions
- 1
Preheat oven to 425°F. Toss potato wedges with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer. Bake for 15 minutes.
- 2
While potatoes start, set up a breading station: flour in one dish, beaten eggs in a second, and panko mixed with Parmesan and paprika in a third.
- 3
Pat cod dry and season with salt. Dredge in flour, dip in egg, then press into the panko mixture to coat all sides.
- 4
After the potatoes have baked 15 minutes, flip them. Place the breaded cod on a separate lined baking sheet. Drizzle or spray the fish with remaining olive oil.
- 5
Bake both pans for 12-15 minutes until the fish is golden and flakes easily and the potatoes are crispy.
- 6
Serve together with tartar sauce, malt vinegar, and lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CodHaddock or pollock
Traditional fish and chips alternatives with similar mild flavor
Panko breadcrumbsCrushed cornflakes
Creates an even crunchier coating with a slight sweetness
ParmesanNutritional yeast
Makes it dairy-free while adding a similar umami, cheesy flavor
Tips & Storage
Pro Tips
Cut potato wedges into even sizes so they cook at the same rate.
Soaking the potato wedges in cold water for 30 minutes before baking removes excess starch and produces crispier results.
For extra crunch on the fish, spray the panko coating with cooking spray before baking.
Use a wire rack on the baking sheet for the fish to allow air circulation on all sides.
Storage
Store fish and chips separately in airtight containers in the refrigerator for up to 2 days.
Reheating
Reheat on a baking sheet in a 400°F oven for 8-10 minutes until hot and crispy. A toaster oven works well for smaller portions.
Nutrition Facts
Per serving (1 fillet with wedges) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates52g
Fat12g
Fiber4g
Sugar2g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different type of potato?
- Yukon Golds work well and have a creamier interior, though russets give the crispiest exterior.
- What fish works best?
- Cod is traditional, but haddock, pollock, and halibut are all excellent alternatives.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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