Sheet Pan Fish and Chips

Print
Photography Credit: Emma Christensen

Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!

When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.

Sheet Pan Fish and ChipsUse any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. 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.

Sheet pan fish and ChipsMeanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are 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!

Sheet Pan Fish and Chips Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: 4 to 6 servings

If the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.

Ingredients

  • 6 tablespoons vegetable oil, or more if needed
  • 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled
  • 1 teaspoon salt
  • 1 cup Panko, or other unseasoned dry white breadcrumbs
  • 1/2 teaspoon ground black pepper
  • 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, cut into wedges, to serve
  • Tartar sauce, to serve

Method

1 Heat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.

2 Prepare the potatoes: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK).

Sheet pan fish and Chips

3 Roast the potatoes: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it's fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden.

Sheet pan fish and Chips

4 Toast the panko: Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.

Remove the skillet from heat. Stir the olive oil, 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.

Sheet Pan Fish and Chips Sheet Pan Fish and Chips

5 Prepare the fish: Cut the fish into large strips ("fingers") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.

6 Coat the fish with panko: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.

Sheet Pan Fish and Chips

7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake.

7 Serve the fish and chips: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Sheet Pan Fish and Chips on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Sheryl Julian

Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

More from Sheryl

Sheet Pan Fish and Chips

7 Comments

  1. Jackie

    Have made this twice since seeing recipe on this site and has become one of the family favorites!

  2. Caryn Robinson

    Made this last night and it was delicious! Used cod. Added more salt (and pepper) to the potatoes to our preference, and one of us added more salt to the fish. Malt vinegar was good as an option for the lemon.

  3. Eliza

    I will try this, looks good. Hard to beat a deep fry however

  4. Brian Holden

    Thank you for having Shery Julian as a guest author. When I lived in the Boston area, reading her column in the Boston Globe was a weekly ritual. I still use her recipes that I collected over the years.

  5. Xsploit`

    I didnt think americans called chips chips, looks good though

    • autumn

      We don’t for any other dish. “Fish and Chips” is the only exception. Otherwise, we refer to potatoes like these as “fries” or “wedges”.

      We do however call “crisps” chips.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.