Easy Baked Fish and Chips (Salt and Vinegar Version)

Am I being cheeky with this Easy Baked Fish and Chips Recipe? Yeah, sure you betcha. But am I also being delicious about it? Also, yes. This is a three-ingredient wunderkind of a recipe, that manages to hold it down in the flavor department while also taking like, maybe five minutes to whip up. Fast and easy recipes are our bag over here on MKL, and this one is perfect. Easy does it over here today, mates. Read on for the recipe rundown, or you can just skip to the main event …

Why bake your fish?

It’s healthier

We don’t have to cook the fish in a deep fat fryer or in a big pot of greasy, calorie-dense oil. In fact, we don’t need to use oil in this recipe at all. So, we’re saving a lot of fat grams and calories here, even with the layer of tartar sauce and handful of crunchy potato chips. This recipe is STILL much lighter for you than a big piece of battered and deep fried fish that is served with a heap of fried potatoes.

It’s less messy

No frying, no oil splatters and sputters. No excess dishes to hold the fried fish, etc. You get the picture. Any time I can avoid frying and just bake something instead, I’m going to opt for that for the cleanliness factor alone.

It’s much easier

It’s hands-off. That’s great! We don’t have to fiddle with flipping delicate filets o’ fish in a pan that may or may not fit them. This helps to mitigate difficulties that can arise from breakage and sticking.

It’s more efficient

This is such an efficient way to prepare fish, as opposed to having to stand over the stove as it cooks, because while things are baking away in the oven, you can accomplish other things (ahem, washing those dishes! Setting the table! etc.). Baking is hands off, and it’s that aspect of things that make it a highly useful and convenient method of cookery for many things, and why we employ it SO much here on MKL. Like in the abundance of roasted vegetable recipes I share, or in a great sheet pan meal, or of course – with chicken.

Tips and tricks for the best baked fish

1. Don’t overdo it! Roast your fish for 10 minutes per inch of thickness. My fish here, as pictured, wasn’t quite an inch thick, do I baked/roasted for about 9 minutes, and then let it carryover cook on the counter, uncovered (don’t want to steam those chippy fish soggy now), for a few minutes. This yields tender, flaky fish that melts in your mouth. Remember, we can eat raw fish. But who wants to eat over-cooked, dry stuff? Nobody, that’s who.
2. Season generously! Baking the fish yield delicious, healthy results, yes. But a little bit of the uber addictiveness that is created when frying something is lost. No matter, though. To make up for this, just be sure to season with abandon – don’t be shy here!

When to buy fresh fish? Does it matter?

Take it from Nina Compton, chef and owner of Compère Lapin and Bywater American Bistro in New Orleans:

Compton said that when it comes to the best time to buy fish, what really matters is when not to buy it. “Sundays and Mondays are days to avoid, as there likely will just be remnants and not things coming right off the boats.”

Today

What is the best fish for this easy baked fish and chips recipe?

Ideally, shopping from a local fish market and speaking to the fish monger is by FAR the best way to shop for fresh fish. You can ensure that your fish is sustainable and more ethically derived, which is important in protecting our oceans and rivers.

Okay, that said, a sturdy white fish will work beautifully for you here. So, I’d say go with:

1. Cod
2. Haddock (probably the most popular choice)
3. Pollock
4. Tilapia

As you can see from my photos, my store happened to have some fresh tilapia in when I was there, so I went with that. Worked great, but feel free to use what you like. This isn’t a super strict thing.

How to keep baked fish and chips crispy?

The same rule applies here as with frying fish and chips – enjoy right away. The longer the crust sits after leaving the oven, the softer and sadder it will become. So, don’t make this one in advance. Make it right before you plan to enjoy it.

What you’ll need for this Baked Fish and Chips recipe

Easiest. Recipe. Ever! It doesn’t get much faster or easier than this one, guys. I’m even trying to reduce the amount of dishes you have to wash by having you assemble everything right on the baking sheet. That is a hallmark of my MKL cooking philosophy, as we love a one-pan recipe. What’s more, by covering the baking sheet with parchment paper, cleanup is a total breeze. Here’s the rundown of what you’ll need to whip up my easiest baked fish and chips recipe.

INGREDIENTS

4 skinless white fish filets (cod, pollock, tilapia, or haddock recommended)

Salt and pepper, as needed

⅔ cup tartar sauce, store-bought or homemade (amount is approximate), plus more for serving

4 cups crushed store-bought salt and vinegar chips

Serving Suggestion: fresh chopped dill and the most amazing baked french fries (the chips!)

How to make easy fish and chips

Not only are there only three core ingredients going on in this recipe – it’s also only a three step process. So easy!! We’re crushing some chips, slathering the fish in a thick layer of creamy, zesty tartar sauce, and then coating the fish in those salty, zippy chip shards. Bake until done and tuck right in, y’all. Home cooking just doesn’t get much easier than this.

p.s. I just described something as both zippy and zesty in one go … delightful.

DIRECTIONS

Preheat the oven to 375 degrees F, and adjust the rack to the middle position. Place a piece of parchment paper on a baking sheet. Place the fish on the parchment paper, and season lightly with salt and pepper. Slather the tops with a thick layer of tartar sauce and top with the crushed salt and vinegar chips. 

Bake until the fish is flaky and just cooked, about 9 to 11 minutes, depending on the fish you chose and its thickness. (You can cut into a small section of one filet at 10 minutes to gauge where you are, doneness wise. If it is fully opaque and flaky, you’re good! Overcooked fish is the worst, you know).

Serve right away with extra tartar sauce on the side. 

If you like the looks of this Baked Fish and Chips recipe, you might also enjoy:

Blackened Garlic Butter Catfish

Poached Fish in a Buttery Tomato and Fennel Broth

Sesame Seared Tuna with Miso and Snap Peas

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