A baked take on classic fish and chips with wild Alaska cod or wild Pacific halibut coated in seasoned panko until crisp, with golden potato wedges alongside. Serve with lemon, tartar sauce or malt vinegar.
Featured Seafood
Wild Alaska Cod
$12.00
Wild Pacific Halibut
$22.00
4
20 minutes
25 minutes
Enjoy a healthier take on a British classic with this NYT-Inspired Baked Fish and Chips recipe. Crispy, golden fish fillets and oven-baked potato wedges deliver all the flavor of traditional fish and chips without deep frying. Perfect for a cozy family dinner or a quick weeknight meal!
Directions
- Preheat oven to 425°F (220°C).
- Arrange frozen fries on a baking sheet in a single layer. Bake these first, since they take longer than the fish.
- Bake according to package instructions (usually 20–25 minutes), flipping halfway through for even crispiness.
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
Mix panko, paprika, garlic powder, salt, and pepper in a third bowl.
- Pat fish fillets dry with paper towels.
- Dredge each piece in flour, dip in egg, and coat thoroughly in the breadcrumb mixture.
- Place breaded fish on a parchment-lined baking sheet and spray lightly with cooking spray. Once the fries have been baking for a few minutes, add the fish to the oven so both finish around the same time.
- Bake fish at 425°F for 12–15 minutes, flipping once, until golden and cooked through.
- For extra crunch, broil for 1–2 minutes at the end.
- Serve crispy baked fish with the hot fries.
- Garnish with lemon wedges and serve with tartar sauce or malt vinegar for dipping.
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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