BAKED FISH AND CHIPS RECIPES

Name: Baked Fish and Chips
Total time: 1 h
Yield: 4 servings
Cuisine: british
Ingredients: 1/2 cup mayonnaise; 1 tablespoon chopped capers; 1 tablespoon prepared horseradish, more to taste; 1 tablespoon chopped dill; 1/2 teaspoon lemon juice; 1/2 teaspoon lemon zest; Pinch fine sea salt; Black pepper, as needed; 6 tablespoons extra-virgin olive oil, more as needed; 1 1/3 cups panko bread crumbs; 1 1/2 teaspoons minced thyme; 1 large garlic clove, grated on a microplane or minced; 1 teaspoon black pepper, more as needed; 1/4 cup Dijon mustard; 2 large eggs; 1 1/4 cups all-purpose flour; 1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips; 1 1/2 teaspoons kosher salt, more as needed; 1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

BAKED FISH AND CHIPS RECIPE - NYT COOKING

Baked Fish and Chips Recipe - NYT Cooking image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We’ve paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

Steps:

Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Nutrition Facts : @context http//schema.org, Calories 917, UnsaturatedFatContent 39 grams, CarbohydrateContent 78 grams, FatContent 49 grams, FiberContent 5 grams, ProteinContent 42 grams, SaturatedFatContent 8 grams, SodiumContent 1097 milligrams, SugarContent 2 grams, TransFatContent 0 grams

BAKED FISH AND CHIPS RECIPE | MARTHA STEWART

Baked Fish and Chips Recipe | Martha Stewart image

A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.

Provided by Martha Stewart

Categories Seafood Recipes

Total Time 50 minutes

Prep Time 20 minutes

Number Of Ingredients 9

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)

Steps:

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.

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Calories 463.6 per serving

Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.

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Crispy, crunchy, salty, vinegary (in a great way)--fish and chips are kinda the best. But frying seems like such a hassle, not to mention the way it makes your house smell like a burger joint. So when we heard we could get the same results in the oven, we were sold. This recipe requires just a few...
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Total Time 55 minutes
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Calories 366 calories per serving

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