Equipment
Ingredients
Chips
- 800 g floury potatoes (such as maris piper or russet), scrubbed and cut into 2cm thick wedges
- 30 ml olive oil
- salt
- black pepper
Fish
- 600 g cod fillets, skinless, pat dried
- 60 g panko breadcrumbs
- 40 g plain flour
- 2 eggs, beaten
- 1 lemon, zested
- 4 g fresh thyme leaves, picked from stems
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 480 kcal
- Protein
- 37 g
- Carbohydrates
- 58 g
- Fat
- 11 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 750 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 158 mg
- Potassium
- 1538 mg
- Calcium
- 77 mg
- Iron
- 3.4 mg
- Magnesium
- 103 mg
- Phosphorus
- 480 mg
- Zinc
- 1.7 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 26 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.30 mg
- Niacin
- 5.4 mg
- Folate
- 56 mcg
- Water
- 319 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F (200°C fan). Line two large baking sheets with parchment paper.
Rinse the potato wedges under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel. This step is crucial for crispiness.
Toss the dried potatoes with 20ml of olive oil, salt, and pepper directly on one of the baking sheets. Spread them out in a single layer so they aren't touching.
Bake the chips on the top rack for 20 minutes while you prepare the fish. They need a head start as they take longer to cook.
Set up a breading station: Place flour in one shallow bowl. In a second bowl, place beaten eggs. In a third bowl, mix the panko breadcrumbs, lemon zest, thyme leaves, remaining 10ml olive oil, and a pinch of salt.
Dredge each cod fillet in flour (shaking off excess), dip into the egg wash, and then press firmly into the lemon-thyme crumb mixture to coat evenly.
After the chips have baked for 20 minutes, remove the tray and flip them. Place the breaded fish fillets on the second prepared baking sheet.
Return the chips to the oven and place the fish tray on the rack below them. Bake both for another 12-15 minutes until the fish is opaque and flakes easily (internal temp 63°C/145°F) and chips are golden brown.
Serve immediately with extra lemon wedges and fresh peas if desired.
Chef's Notes
- Mixing a small amount of oil into the breadcrumbs before coating the fish helps the panko brown evenly in the oven, mimicking the color of fried fish.
- For the fluffiest chips, use a floury potato variety like Maris Piper, King Edward, or Russet. Waxy potatoes will not crisp up as well.
- If you want even more flavor in the crust, add a teaspoon of garlic powder or onion granules to the panko mixture.
Storage
Refrigerator: 2 days — Coating will lose crispness; reheat in oven or air fryer.
Reheating: Reheat in a 180°C/350°F oven for 10-15 minutes to restore crunch.
Troubleshooting
Chips are soggy
Cause: Potatoes were too wet before oiling or the pan was overcrowded
Fix: Spread onto a second tray and bake for 5-10 extra minutes, or use the broiler/grill briefly (watch closely)
Prevention: Dry potatoes thoroughly after rinsing and ensure they are in a single layer with space between them
Cultural Context
Fish and chips is the quintessential British comfort food, traditionally deep-fried in beef dripping and served wrapped in newspaper. This version respects the flavor profile—mild white fish and hearty potatoes—but adapts the cooking method for a lighter, home-kitchen-friendly meal that retains the beloved crunch.
