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Baked Fish and Chips

  • Bake
  • Fish fry
  • Family friendly
  • American
  • All White Fish
  • Active Time:10 min
  • Total Time:1 hr 15min
  • Servings:4
  • Difficulty:Easy
Photo by Rachael Martin

Typically, you serve this in newspaper to absorb the excess oil, but we’re lightening this up by baking our fish and chips instead.


For Fish:

  • 1 pound cod fillets, cut in 8 pieces

  • ¾ cup white rice flour, divided

  • 2 tablespoons cornstarch

  • 1 teaspoon salt

  • ¼ teaspoon freshly cracked black pepper

  • ¾ cup cold beer or seltzer

  • 1 teaspoon minced rosemary

  • 1 cup panko

  • ¼ cup olive oil, approximately

For Chips:

  • 2 pounds russet potatoes, scrubbed and cut in ¼ inch matchsticks

  • ¼ cup olive oil

  • 1 teaspoon minced rosemary

  • Salt and pepper, to taste



Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and dry -- we like using a salad spinner here. Toss in a large bowl with olive oil, rosemary, salt and pepper. Spread in an even layer on a parchment or silpat lined baking sheet. Roast in a 400 degree oven, until tender and golden, approximately 35 minutes.


Mix ½ cup rice flour, cornstarch, salt and pepper in a bowl. Whisk in cold beer until well-combined. Batter should be the consistency of heavy cream. Combine panko and rosemary in another shallow bowl. Dredge pacific cod fillets in remaining ¼ cup rice flour. Dip in beer batter and coat in panko and rosemary mixture. Place coated fillets on a parchment or silpat lined baking sheet. Drizzle with olive oil. Bake until golden brown and fish begins to flake, about 15-20 minutes.


Serve with malt vinegar, tartar sauce, ketchup or whatever else you like to dip in, and a beer.

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