Easy Baked Fish and Chips (Salt and Vinegar Version)
The easiest, fastest way to enjoy some highly flavorful baked fish and chips (literally). We’ll slather some tasty tartar sauce on fresh white fish filets and then cover them in tangy, salty chips. Bake until flaky and perfect, and serve with … more tartar sauce (because it’s the greatest). Feel free to use whatever fish you like and the amounts listed here are approximate – no need to strive for exactness here.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 4 skinless white fish filets (cod, tilapia, or haddock recommended)
- Salt and pepper, as needed
- 2/3 cup tartar sauce, store-bought or homemade (amount is approximate), plus more for serving
- 3 to 4 cups crushed store-bought salt and vinegar chips
Serving Suggestion: fresh chopped dill
Instructions
- 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 (see note). You can cut into a small section of one filet at 9 minutes to gauge where you are, doneness wise. If it is fully opaque and flaky, you’re good!
- Serve right away with extra tartar sauce on the side and the best ever baked french fries.Â
Notes
NOTE: a good rule of thumb for baking fish is to bake for 10 minutes per inch of thickness, no matter what type of fish you’re working with. This tends to be a universally effective rule, yielding great results each time.Â