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.