When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.
How to Make Baked Fish and Chips
Use any firm-fleshed white fish fillets for this baked fish and chips recipe. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished. When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy. Meanwhile, toast the panko breadcrumbs until golden, and then use them to coat the fish. Panko is an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through. The result is a healthier version of fish and chips than the original, and a surprisingly good one, too! Serve with homemade tartar sauce on the side.
More Great Sheet Pan Recipes
Sheet Pan English Breakfast Honey Mustard Sheet Pan Pork Chops Artichoke and Spinach Sheet Pan Pizza Sheet Pan Chicken with Asparagus and Potatoes Sheet Pan Pizza with Roasted Cauliflower and Greens
This post has been updated. Originally published January 2017. Remove the skillet from heat. Stir 1 tablespoon of olive oil, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.
