Crispy Baked Fish and Chips


  • Prep Time15 mins
  • Total Time40 mins
  • Makes6 servings
Crispy Baked Fish and Chips

Deep-fried fish and chips get a healthy upgrade without losing that crispy battered goodness.


  • 4 large Yukon Gold potatoes, cut into 1/2-in. sticks

  • 1 tbsp canola oil

  • 1 tsp paprika

  • 1/4 tsp salt


  • 2 tbsp all-purpose flour

  • 1 egg

  • 2 cups panko bread crumbs

  • 300 g skinless, boneless salmon fillets

  • 1/4 tsp salt

DIY tartar sauce

  • 1/4 cup plain yogurt

  • 1/4 cup mayonnaise

  • 3 tbsp relish

  • 1 tbsp finely chopped dill

  • 1/8 tsp salt


  • Position racks in top and bottom thirds of oven. Preheat to 450F. Line 2 baking sheets with parchment.

  • Toss potatoes with oil, paprika and 1/4 tsp salt on one prepared sheet until coated. Bake in top third of oven, flipping halfway through, until golden, 25 to 30 min.

  • Pour flour into a shallow dish. Whisk egg in another shallow dish. Pour panko into a third dish.

  • Pat fish dry with paper towels. Sprinkle with ¼ tsp salt. Cut crosswise into 1-in.-wide sticks. Dip each piece first in flour, then egg, then coat with panko. Lay on second prepared sheet. Lightly spray tops with oil.

  • Bake in bottom third of oven until a knife tip inserted in centre of fish and held for 10 sec comes out warm, 8 to 10 min. Serve with chips and tartar sauce.

Nutrition (per serving)

Calories 348, Protein 17g, Carbohydrates 47g, Fat 11g, Fibre 4g, Sodium 272mg.

DIY tartar sauce

Stir together 1/4 cup each plain yogurt and mayo with 3 tbsp relish, 1 tbsp finely chopped dill and 1/8 tsp salt.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.

This article was originally published on Dec 08, 2015

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