My Sheet Pan Fish and Chips are a healthier take on the fast food classic! You’ll love the combination of crisp potato wedges and well-seasoned fish fillets for an easy meal that’s fresh and delicious!
Easy British-Style Fish and Chips
Hamburgers. Hot dogs. Tacos! ❤️ Do you have a favorite “fast food” dinner that you make at home? Well, get ready, because this one might just take first place after you give it a go! That’s right, I’m talking about that classic British takeaway dish, fish and chips.
But instead of having to go out (or you know, all the way to the UK), you can make something very similar from the comfort of your own kitchen! And, although this recipe tastes as good as real fish and chips from a British “chippie,” when you make it from scratch, it can be a really nourishing meal!
The potato wedges (aka chips, to our British friends) are homemade from Russet potatoes, and I’m skipping the breading and the deep-frying entirely. Instead, the zesty homemade seasoning blend and a simple oven-baking technique take white fish and potato wedges to the next level! Trust me, if you try this recipe, me thinks you will put it into your regular meal rotation.
The main ingredients, of course, are potatoes for the chips and white fish for the fish fillets. But that’s not all! The easy seasoning blend really brings out the best in our simple ingredients.
For the Chips:
- Potatoes: For one recipe, you’ll need 2 to 3 russet potatoes, scrubbed and cut into wedges.
- Olive Oil: For tossing the potatoes, and a bit more for drizzling the fish.
- Salt and Pepper: To taste.
- Garlic Powder and Paprika: About half a teaspoon of each brings so much flavor to the chips!
For the Fish:
- Fish Fillets: You’ll need four fillets to serve four people.
- Lemon Pepper Seasoning: A healthy shake of your favorite lemon pepper seasoning goes perfectly with fish!
- Garlic Powder and Paprika: Half a teaspoon of each is just right for bringing a punch of savory flavor.
- Dried Parsley: This is my secret weapon when making fish! Parsley is a fairly mild herb, but it adds a freshness and slight veggie taste that really rounds out the seasoning blend.
- Salt: To taste.
- Parmesan Cheese: I like to sprinkle shredded parmesan over the potatoes when done, but you can omit this if you wish.
- Lemon Wedges: Malt vinegar is also great, and very traditional!
- Tartar Sauce: Ketchup or cocktail sauce are also favorites.
What kind of fish should you use for fish and chips?
Most fish-and-chips recipes call for thick, firm, white fillets, like cod. Sidenote: I had fish and chips in Sydney, Australia, and the fish was actually shark meat! 🤷♀️
These are all excellent choices! BUT, keep in mind, one of the reasons for that is because traditional fish and chips are deep fried. More delicate fillets would fall apart in the hot oil.
With this oven-baked recipe, you don’t have to worry about that as much, so feel free to use tilapia or whiting fillets, or other more delicate fish. Whatever you have access to that’s wild-caught and fresh (or flash frozen) is best. Be sure to thaw frozen seafood in the fridge before using. I recommend tilapia, cod, halibut, flounder, etc.
How to Make Sheet Pan Fish and Chips
This baking method is super easy! Just make sure you have a large enough baking sheet to hold all of the food in a single layer. If you like, you can use two baking sheets: one for the fish, and one for the chips.
- Prep the Oven and Baking Sheet. First things first! Before you start cooking, preheat the oven to 450˚F. Then, line a baking sheet with parchment paper, and set aside.
- Start Baking the Potatoes. Scrub the potatoes, and cut them evenly into wedges. Place in a large bowl, and add the olive oil, salt, garlic powder, paprika, and pepper. Mix around and toss to combine. Transfer your seasoned potato wedges to the parchment lined baking sheet, and arrange them in one single layer. Bake for 15 minutes.
- Season the Fish and Add to the Baking Sheet. Meanwhile, season your fish fillets with the lemon pepper seasoning, the garlic powder, the paprika, the dried parsley and some salt. After the potatoes have baked for 15 minutes, take the pan out of the oven and push all of the potatoes to one side. Gently lay the fish fillets next to the potatoes, and drizzle with a little oil.
- Finish Baking. Return the baking sheet to the oven and bake for 8 to 12 more minutes, flipping the fish halfway through the cooking time. The meal is ready when the fish flakes easily, and the potato wedges are tender when pierced with a fork.
- Enjoy! Remove the finished fish and chips from the oven. Sprinkle the potatoes with a little parmesan cheese, and serve the dish with lemon wedges and tartar sauce.
Tips for Success
Before you start baking, take a look at my helpful tips! These little hints and tricks will help you get the crispy, well-baked results you’re looking for!
- Don’t Overcook the Fish: Depending on the thickness of your fillets, they may need more or less time in the oven than listed here. In general, you want to budget 4-6 minutes per half-inch of fillet thickness.
- Cut the Potatoes Thinly: If you want the potatoes to cook in the cook time listed here, try not cut them too thick – about 1/2-inch thickness is plenty. Thick potato wedges can take up to an hour to bake. IF you want thicker potato wedges, to reduce the cooking time, you can parboil them for 5 minutes or so, and then drain, season, and bake.
- Faux Breading: To get the crunch of breading without actually having to bread the fillets, brush them with a bit of egg wash (one egg + 3 tablespoons milk) and sprinkle with panko, about 5 minutes before taking them out of the oven.
So what sides go well with fish and chips? In general, I think fresh, veggie-heavy sides work well to contrast with the rich potatoes and firm, savory fish. Here are some ideas to get you started!
- Coleslaw: The staple of every Southern fish-fry, fresh Classic Southern Coleslaw is incredibly easy to make, and brings a tangy-salty-crunchy note to the meal that you won’t want to miss!
- Snap Peas: My Garlic Parmesan Sugar Snap Peas are heavy on the flavor, and on delicious fresh veggies! Even picky eaters love them.
- Salad: Elevate your meal with a side of this elegant Spinach Blackberry Salad with Poppyseed Dressing. It’s fresh, fragrant, and tastes amazing! I especially love the tangy homemade dressing.
How to Store and Reheat Leftovers
- Refrigerate your leftovers by storing the fish and chips in separate, airtight containers. Properly stored, they’ll keep in the fridge for three to four days.
- Reheat by placing on a baking sheet and baking at 350°F for ten minutes, or until heated through.
Sheet Pan Fish and Chips
For the Chips:
For the Fish:
- Shredded parmesan, optional, for serving
- Lemon wedges, for serving
- Tartar Sauce, optional, for serving
- Preheat oven to 450˚F.
- Line a baking sheet with parchment paper and set aside.
- Cut the potatoes into ½-inch thick wedges; transfer to a large bowl.
- To the potatoes, add oil, salt, garlic powder, paprika, and pepper; toss to combine.
- Transfer potatoes to the baking sheet and arrange them in one layer.
- Bake for 15 minutes.
- Meanwhile, season the fish with lemon pepper seasoning, garlic powder, paprika, dried parsley and salt.
- Remove the pan from the oven and push the potatoes to one side of the baking sheet.
- Place the fish next to the potatoes.
- Drizzle the fish and potatoes with olive oil.
- Roast for 8 to 12 more minutes, or until fish flakes easily and potatoes are done. Flip the fish halfway through cooking.
- Remove from oven.
- Sprinkle potatoes with parmesan.
- Serve potatoes and fish with lemon wedges and tartar sauce.