Crispy Baked Fish and Chips – Kosher Comfort Food

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I never thought I could make fish and chips at home that actually tasted crispy without a deep fryer. My grandmother always said that good kosher cooking means working with what you have, and since we keep kosher, the traditional pub version loaded with lard just wasn’t happening in my kitchen. But after years of trying different techniques, I figured out how to get that golden crunch using just your oven.

The key is using two different coatings and getting the temperature just right. I coat the fish in seasoned flour first, then dip it in beaten eggs, and finally roll it in a mixture of panko breadcrumbs and crushed cornflakes. Yes, cornflakes. They add an extra layer of crunch that regular breadcrumbs just can’t match. For the chips, I cut russet potatoes into thick wedges and toss them with a bit of oil and coarse kosher salt before roasting them alongside the fish.

Getting That Perfect Crispy Coating

This method gives you crispy fish without all the oil mess and splatter of frying. The timing works perfectly too – both the fish and chips finish cooking at about the same time when you start the potatoes first. I use cod or haddock because they hold up well to baking and have that mild, flaky texture you want in fish and chips.

Why This Baked Method Works Better

Serve this with malt vinegar and tartar sauce for the full experience. It’s perfect for a casual Friday night dinner or when you want something comforting but don’t want to spend hours in the kitchen. The kids love it, and honestly, so do the adults.

Crispy Baked Fish and Chips - Kosher Comfort Food - British recipe
I never thought I could make fish and chips at home that actually tasted crispy without a deep fryer. My grandmother always said that good kosher cooking means working with what you have, and since we keep kosher, the traditional pub version loaded with lard just wasn't happening in my kitchen. But after years of trying different techniques, I figured out how to get that golden crunch using just your oven. The key is using two different coatings and getting the temperature just right. I coat the fish in seasoned flour first, then dip it in beaten eggs, and finally roll it in a mixture of panko breadcrumbs and crushed cornflakes. Yes, cornflakes. They add an extra layer of crunch that regular breadcrumbs just can't match. For the chips, I cut russet potatoes into thick wedges and toss them with a bit of oil and coarse kosher salt before roasting them alongside the fish. This method gives you crispy fish without all the oil mess and splatter of frying. The timing works perfectly too - both the fish and chips finish cooking at about the same time when you start the potatoes first. I use cod or haddock because they hold up well to baking and have that mild, flaky texture you want in fish and chips. Serve this with malt vinegar and tartar sauce for the full experience. It's perfect for a casual Friday night dinner or when you want something comforting but don't want to spend hours in the kitchen. The kids love it, and honestly, so do the adults.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs cod or haddock fillets cut into 4 portions
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup cornflakes lightly crushed
  • 3 tbsp vegetable oil
For the Chips
  • 2 lbs russet potatoes peeled and cut into wedges
  • 3 tbsp vegetable oil
  • 1 tsp coarse kosher salt
  • 1/2 tsp garlic powder

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  2. Pat the fish fillets completely dry with paper towels. This is crucial for getting the coating to stick properly.
  3. Set up your breading station with three shallow dishes: flour mixed with salt, pepper, and paprika in the first; beaten eggs in the second; panko breadcrumbs mixed with crushed cornflakes in the third.
Making the Chips
  1. Cut the potatoes into wedges about 1/2 inch thick. Rinse them in cold water and pat completely dry.
  2. Toss the potato wedges with 3 tablespoons oil, coarse salt, and garlic powder until evenly coated.
  3. Arrange the wedges on one baking sheet in a single layer, making sure they don't overlap.
  4. Bake for 15 minutes before adding the fish to the oven.
Preparing the Fish
  1. While the potatoes are baking, coat each fish fillet first in the seasoned flour, shaking off excess.
  2. Dip into the beaten eggs, letting excess drip off.
  3. Press firmly into the breadcrumb mixture, coating both sides completely.
  4. Place the coated fish on the second baking sheet. Drizzle the 3 tablespoons of oil evenly over the fish pieces.
Final Cooking
  1. After the potatoes have baked for 15 minutes, flip them over and put the fish in the oven on the second rack.
  2. Bake both for another 12-15 minutes, until the fish flakes easily and the coating is golden brown.
  3. The potatoes should be crispy outside and fluffy inside. If they need more time, continue baking while the fish rests.
  4. Let the fish rest for 2-3 minutes before serving to keep the coating crispy.

Notes

For extra crispiness, place the coated fish on a wire rack set over the baking sheet instead of directly on the parchment. The air circulation helps crisp the bottom. Store leftovers in the refrigerator for up to 2 days and reheat in a 400°F oven for 5-7 minutes to restore crispiness. Don't use frozen fish for this recipe - it releases too much water and prevents proper browning.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 650mg 28%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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