Crispy Baked Fish and Chips with Homemade Tartar Sauce

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There’s nothing quite like fish and chips to bring back memories of seaside dinners and family gatherings. I’ve been making this kosher version for years, and it never fails to hit the spot. The key is getting that perfect crispy coating without the mess and oil of deep frying.

This recipe transforms simple white fish fillets into golden, crunchy perfection using panko breadcrumbs and a few clever techniques I picked up over the years. The potatoes get roasted at high heat until they develop those coveted crispy edges and fluffy centers. What really sets this apart is the homemade tartar sauce made with kosher mayonnaise and fresh herbs.

The Secret to Oven-Baked Crispiness

The secret to achieving restaurant-quality crispiness lies in the double coating method. First, you dredge the fish in seasoned flour, then dip it in beaten eggs, and finally coat it generously with panko mixed with a touch of oil. This creates multiple layers that crisp up beautifully in the oven. For the chips, I cut russet potatoes into thick wedges and toss them with just enough oil to encourage browning.

This meal works perfectly for Shabbat dinner when you want something special but not too heavy. It’s also great for casual weeknight dinners when the kids are asking for something fun. Serve it with mushy peas or a simple green salad to round out the plate. The whole thing comes together in about an hour, and cleanup is minimal since everything bakes on sheet pans.

Perfect Fish and Chips for Any Occasion

Crispy Baked Fish and Chips with Homemade Tartar Sauce - British recipe
There's nothing quite like fish and chips to bring back memories of seaside dinners and family gatherings. I've been making this kosher version for years, and it never fails to hit the spot. The key is getting that perfect crispy coating without the mess and oil of deep frying. This recipe transforms simple white fish fillets into golden, crunchy perfection using panko breadcrumbs and a few clever techniques I picked up over the years. The potatoes get roasted at high heat until they develop those coveted crispy edges and fluffy centers. What really sets this apart is the homemade tartar sauce made with kosher mayonnaise and fresh herbs. The secret to achieving restaurant-quality crispiness lies in the double coating method. First, you dredge the fish in seasoned flour, then dip it in beaten eggs, and finally coat it generously with panko mixed with a touch of oil. This creates multiple layers that crisp up beautifully in the oven. For the chips, I cut russet potatoes into thick wedges and toss them with just enough oil to encourage browning. This meal works perfectly for Shabbat dinner when you want something special but not too heavy. It's also great for casual weeknight dinners when the kids are asking for something fun. Serve it with mushy peas or a simple green salad to round out the plate. The whole thing comes together in about an hour, and cleanup is minimal since everything bakes on sheet pans.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs white fish fillets cod, haddock, or halibut, cut into 4 portions
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
For the Chips
  • 2 lbs russet potatoes cut into thick wedges
  • 3 tablespoons vegetable oil
  • 1 teaspoon kosher salt
For the Tartar Sauce
  • 3/4 cup kosher mayonnaise
  • 2 tablespoons dill pickles finely chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon capers chopped
  • 1/4 teaspoon garlic powder

Method
 

Preparation
  1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
  2. Make the tartar sauce by combining mayonnaise, pickles, dill, lemon juice, capers, and garlic powder in a small bowl. Mix well and refrigerate until ready to serve.
  3. Cut potatoes into thick wedges, about 1/2 inch thick. Toss with 3 tablespoons oil and 1 teaspoon salt.
Cooking the Chips
  1. Spread potato wedges on one prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping once halfway through, until golden brown and crispy.
Preparing the Fish
  1. Set up three shallow dishes: flour mixed with salt, pepper, and paprika in the first; beaten eggs in the second; panko mixed with 2 tablespoons oil in the third.
  2. Pat fish fillets completely dry with paper towels. Dredge each piece in seasoned flour, then dip in beaten eggs, and finally coat thoroughly with the panko mixture, pressing gently to help it adhere.
  3. Place coated fish on the second prepared baking sheet. Bake for 12-15 minutes, or until fish flakes easily with a fork and coating is golden brown.
Serving
  1. Serve immediately with the potato wedges and tartar sauce on the side. Garnish with lemon wedges if desired.

Notes

For extra crispy results, place the coated fish on a wire rack set over the baking sheet. This allows air to circulate underneath. The fish can be coated up to 2 hours ahead and refrigerated until ready to bake. Leftover tartar sauce keeps in the refrigerator for up to 1 week.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 620mg 27%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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