Back to Baked Fish and Chips All Reviews for Baked Fish and Chips - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 fish-and-chips-025-mld110677.jpg

Ingredients Ingredient Checklist 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer 1/4 cup extra-virgin olive oil 2 tablespoons fresh rosemary leaves Coarse salt and freshly ground pepper 1 1/4 cups panko 1/3 cup all-purpose flour 2 large eggs 1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4 fish-and-chips-025-mld110677.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

fish-and-chips-025-mld110677.jpg

fish-and-chips-025-mld110677.jpg

Ingredients

Ingredients

  • 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer 1/4 cup extra-virgin olive oil 2 tablespoons fresh rosemary leaves Coarse salt and freshly ground pepper 1 1/4 cups panko 1/3 cup all-purpose flour 2 large eggs 1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Directions

Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.

Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.

Reviews (3)

 Add Rating & Review     84 Ratings   5 star values:        20    4 star values:        28    3 star values:        23    2 star values:        11    1 star values:        2

Reviews (3)

Add Rating & Review     84 Ratings   5 star values:        20    4 star values:        28    3 star values:        23    2 star values:        11    1 star values:        2

Add Rating & Review

84 Ratings 5 star values: 20 4 star values: 28 3 star values: 23 2 star values: 11 1 star values: 2

84 Ratings 5 star values: 20 4 star values: 28 3 star values: 23 2 star values: 11 1 star values: 2

84 Ratings 5 star values: 20 4 star values: 28 3 star values: 23 2 star values: 11 1 star values: 2

  • 5 star values: 20 4 star values: 28 3 star values: 23 2 star values: 11 1 star values: 2

    Martha Stewart Member     Rating: 3 stars       11/08/2017   I felt the fish came out dry.  

Martha Stewart Member     Rating: Unrated       07/29/2014   Simple and delicious. I definitely would not compare these to traditional fish and chips since deep-frying vs. panko-baking yields a significantly different outcome, but it's delicious nonetheless.  

Martha Stewart Member     Rating: 5 stars       12/04/2013   Delicious, easy and so much fun to make! I used Atlantic Cod, whole wheat panko bread crumbs and baked sweet potato fries instead of russet. I served with homemade tartar sauce(mayo, chopped cornichons, dill, lemon zest & juice). I've always loved fish and chips which are usually fried, so I'm happy to discover a healthier alternative without sacrificing flavor!

    Martha Stewart Member

    Rating: 3 stars 11/08/2017

I felt the fish came out dry.

Rating: 3 stars

Rating: Unrated 07/29/2014

Simple and delicious. I definitely would not compare these to traditional fish and chips since deep-frying vs. panko-baking yields a significantly different outcome, but it’s delicious nonetheless.

Rating: Unrated

Rating: 5 stars 12/04/2013

Delicious, easy and so much fun to make! I used Atlantic Cod, whole wheat panko bread crumbs and baked sweet potato fries instead of russet. I served with homemade tartar sauce(mayo, chopped cornichons, dill, lemon zest & juice). I’ve always loved fish and chips which are usually fried, so I’m happy to discover a healthier alternative without sacrificing flavor!

Rating: 5 stars

All Reviews for Baked Fish and Chips

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Fish and Chips

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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