Name: Sheet Pan Baked Fish and Chips Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 lb skinless, boneless cod or other firm, white fish (pollock, halibut, etc.), cut into approximately 4×2-inch pieces; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup unbleached, all-purpose flour; 2 eggs, beaten; 1/2 cup panko, lightly toasted; Fresh parsley, roughly chopped to garnish; Lemon wedges, tartar sauce, malt vinegar to serve; 3 medium russet potatoes (around 1 1/2 lbs), sliced into 1/4-inch thick sticks; 1 tablespoon olive oil; 1 tablespoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; Fresh parsley, roughly chopped to garnish; Ketchup, to serve

Jump to Recipe

If you’re craving the classic comfort of fish and chips but want an easier, cleaner way to make it at home, you’re going to love this Sheet Pan Baked Fish and Chips recipe. It turns the traditional version on its head by baking everything together on one pan, cutting down on mess and fuss while still delivering that crispy, golden goodness you expect from this beloved dish. Using simple pantry staples and fresh ingredients, this method brings out the perfect balance of crispy fries and tender, flaky fish all in one go. Trust me, once you try this Sheet Pan Baked Fish and Chips, it’ll become a staple in your meal rotation!

Sheet Pan Baked Fish and Chips Recipe - Recipe Image

Ingredients You’ll Need

Gathering straightforward, easy-to-find ingredients is the key to making this recipe a breeze. Each one plays an important role, from seasoning and crunch to moist, flaky fish and crispy potatoes.

1 lb skinless, boneless cod or firm white fish: Cod is tender and mild, perfect for baking and absorbing flavors, but pollock or halibut work wonderfully too.
1 teaspoon salt and 1/2 teaspoon pepper: Essential seasoning to bring out the natural flavors of fish and fries.
1/2 cup all-purpose flour: Helps to create a light, crispy coating on the fish when combined with egg and panko.
2 eggs, beaten: Acts as the adhesive layer for the crunchy panko to stick to the fish.
1/2 cup toasted panko breadcrumbs: Provides that perfect golden crust with a satisfying crunch.
3 medium russet potatoes (around 1 1/2 lbs): Russets are ideal for fries because of their fluffy interior and crispy exterior when baked.
1 tablespoon olive oil: Boosts the crispiness of the fries without overwhelming flavor.
Spice mix – 1 tablespoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder: A flavorful punch giving depth and a subtle kick to the fries.
Fresh parsley, roughly chopped: Adds a lively pop of color and freshness when sprinkled on top.
Lemon wedges, tartar sauce, malt vinegar, and ketchup: Classic accompaniments that bring acidity, creaminess, and extra zing to this dish.

How to Make Sheet Pan Baked Fish and Chips

Step 1: Prep the Potatoes

Start by soaking your sliced potatoes in cold water for at least 30 minutes to remove excess starch—this step ensures your fries bake up crispy instead of soggy. If you have extra time, soaking them overnight in the fridge works even better. Once soaked, drain and thoroughly pat the fries dry with paper towels. Dry fries give you that golden crunch we all love.

Step 2: Season and Bake the Fries

Preheat your oven to 400°F and line your baking sheet with parchment paper, spraying it with a bit of nonstick spray to prevent sticking. Toss the fries with olive oil and the well-balanced spice mix: salt, pepper, cumin, chili powder, and garlic powder. Spread them out in a single layer on the pan, then bake for 15 minutes. Flip the fries carefully halfway through to ensure even cooking and crispness.

Step 3: Set Up Your Breading Station

While the fries bake, prepare your fish for coating. You’ll need three separate dishes: one with flour, one with beaten eggs, and one with toasted panko breadcrumbs. Pat your fish dry and season each piece with salt and pepper. Dredge each piece in flour first, then dip into the egg, and finally coat with panko. Be gentle but thorough, shaking off excess crumbs to avoid clumps.

Step 4: Combine and Finish Baking

After the fries have baked for their first 15 minutes, remove the pan from the oven and create space in the center by pushing fries to the edges. Nestle the coated fish pieces into this gap and pop the pan back into the oven. Bake everything together for another 10 to 15 minutes until the fish reaches an inviting golden color and flakes easily with a fork. An internal temperature of 145°F is perfect for perfectly cooked fish.

Step 5: Add Extra Crispiness (Optional)

If you’re craving just a bit more crunch on your fish, switch the oven to broil for 1 to 3 minutes at the end of baking. Just keep a close eye to avoid burning! This quick broil step intensifies the golden crust, making your Sheet Pan Baked Fish and Chips truly irresistible.

How to Serve Sheet Pan Baked Fish and Chips

Garnishes

Nothing elevates this dish like a sprinkle of fresh, roughly chopped parsley. It brightens the plate with a burst of color and freshness that contrasts the crispy fries and golden fish beautifully. Lemon wedges are non-negotiable here—squeezing that zesty citrus just before eating adds a lively tang that perfectly balances the richness.

Side Dishes

While this recipe is intended to be a one-pan wonder, it pairs wonderfully with a few well-chosen sides. A vibrant salad with crisp greens and a light vinaigrette provides a refreshing contrast. For a heartier touch, try mushy peas or a simple coleslaw for a classic touch that complements the texture and flavors.

Creative Ways to Present

Want to impress your guests? Serve your Sheet Pan Baked Fish and Chips on rustic wooden boards with ramekins of tartar sauce, malt vinegar, and ketchup for dipping. Layer the fries beneath the fish for a charming “stack” presentation, and don’t be shy with your parsley garnish. A small bowl of pickled onions or sliced radishes on the side adds crunch and color, turning your meal into a feast for the eyes and palate.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the fish and chips separately in airtight containers in the fridge. Keeping them apart helps preserve their individual textures – you don’t want soggy fries or mushy fish!

Freezing

This dish is best enjoyed fresh, but you can freeze cooked fries and fish within a few hours of baking. Place them on a baking sheet to flash-freeze individually before transferring to freezer-safe bags. This prevents clumping and maintains the crispiness for when you’re ready to reheat.

Reheating

To revive your Sheet Pan Baked Fish and Chips, reheat in a 375°F oven on a baking sheet for 10-15 minutes, flipping halfway through. Avoid microwaving, which makes fries soggy and fish rubbery. For extra crunch, pop under the broiler for a minute or two at the end—but watch carefully!

FAQs

Can I use other types of fish?

Absolutely! While cod is a classic choice, pollock, halibut, haddock, or even tilapia can work well. Just make sure your fish is firm and white to achieve the best texture with this recipe.

Do I have to soak the potatoes?

Yes, soaking the potatoes removes excess starch and prevents them from sticking together, which in turn creates crispier fries. If you’re short on time, even a quick 30-minute soak makes a noticeable difference.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour and panko breadcrumbs with gluten-free versions. Almond flour or cornstarch also work for dredging the fish, and gluten-free panko options are widely available these days.

Is it possible to bake the fish and fries on separate sheets?

You can, but baking them together on one sheet is what makes this recipe so special. It’s efficient and lets the flavors mingle. Just be sure to space them well on the pan and watch the cooking times closely.

What should I serve with Sheet Pan Baked Fish and Chips?

Classic tartar sauce, malt vinegar, lemon wedges, and ketchup are all excellent. For sides, consider mushy peas, coleslaw, or a crisp green salad for some balance and freshness alongside the hearty baked fish and fries.

Final Thoughts

There’s something truly magical about turning a beloved comfort food into an easy, healthier version that still satisfies every craving. This Sheet Pan Baked Fish and Chips recipe combines the best of both worlds—crispy, flavorful, and effortless from start to finish. I absolutely encourage you to give it a go; it’s a guaranteed crowd-pleaser that makes weeknight dinners feel special without the stress. Enjoy every golden, crunchy bite!

Sheet Pan Baked Fish and Chips Recipe

★★★★★

5.2 from 8 reviews

Author: Sophie
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Sheet Pan Baked Fish and Chips recipe offers a healthier twist on the classic favorite by baking instead of frying. Tender, flaky cod is coated in a crunchy panko crust and paired with perfectly seasoned oven-baked russet potato fries. Ready in under an hour, this dish is ideal for a satisfying weeknight dinner or casual weekend meal, garnished with fresh parsley and served with lemon wedges, tartar sauce, and malt vinegar for a traditional touch.

Instructions

Soak Potatoes: Place the cut potato sticks in a large bowl filled with cold water and soak for at least 30 minutes or up to overnight in the refrigerator. This step removes excess starch to help achieve crispy fries.
Dry Potatoes: Drain the potatoes and pat them dry thoroughly using paper towels to remove as much moisture as possible.
Preheat Oven and Prepare Pan: Line a baking sheet with parchment paper and spray with nonstick spray. Preheat your oven to 400°F (200°C).
Mix Spices: In a small bowl, combine salt, black pepper, cumin, chili powder, and garlic powder until well mixed.
Season Potatoes: Spread the potatoes evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle the spice mixture over them. Toss gently to coat the potatoes evenly, then smooth them into a single layer.
Bake Potatoes (First Half): Bake the fries in the preheated oven for 15 minutes. Remove and flip them to ensure even cooking.
Bake Potatoes (Second Half): Return the fries to the oven and bake for another 15 minutes.
Prepare Fish Dredging Station: While the fries are baking, set up three separate dishes: one with flour, one with beaten eggs, and one with toasted panko breadcrumbs.
Season and Coat Fish: Pat the fish pieces dry, then season all sides with salt and pepper. Dredge each piece in flour first, then dip into the beaten eggs, and finally coat with panko breadcrumbs, gently shaking off excess at each step.
Combine Fish and Fries: After the fries have completed their second bake, remove the baking sheet from the oven. Push the fries aside to create space in the center of the pan and place the coated fish pieces in the cleared area.
Bake Fish and Fries Together: Return the pan to the oven and cook for an additional 10-15 minutes, or until the fish is golden, opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
Optional Broil for Crispiness: For extra crispiness, switch the oven to broil and cook the fish and fries for 1-3 minutes while watching carefully to avoid burning.
Serve: Garnish everything with fresh parsley and serve immediately with lemon wedges, tartar sauce, malt vinegar, and ketchup for dipping.

Notes

Soaking the potatoes removes excess starch and helps achieve crispier fries.
Drying the potatoes thoroughly before baking is key to preventing sogginess.
To toast panko, lightly cook in a dry skillet over medium heat until golden, stirring frequently.
Use a food thermometer to ensure fish is cooked safely to 145°F.
Broiling is optional but adds additional crunch to both fish and fries.
This recipe works well with other firm white fish like pollock or halibut.
Leftover baked fries can be reheated in a toaster oven or air fryer to regain crispness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: British