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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.

Ingredients

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

Directions

FOR THE CHIPS

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.

FOR THE FISH:

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.

PLATING

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

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