Recreate a classic pub-style fish and chips dinner at home without deep frying using Crispy Panko-Crusted Fish Fillets and Potato Wedges. Tender, flaky white fish fillets are coated in a golden, herb-seasoned panko crust and baked on a single sheet pan alongside seasoned, crispy Yukon Gold potato wedges.
The secret to ultra-crispy baked fish and fluffy potatoes on one sheet pan is Pre-Roasting the Potato Wedges First at High Heat (425°F / 220°C) and Toasting the Panko Breadcrumbs with Olive Oil Before Coating the Fish. Potatoes require a longer cooking time than delicate white fish, so giving the wedges a 20-minute head start and pre-toasting the panko guarantees a shatteringly crisp crust without overcooking the fish.
Why You’ll Love This Baked Fish & Chips
- Healthier Takeout Alternative: Get all the golden crunch of deep-fried fish and chips with a fraction of the oil and zero mess.
- Effortless One-Pan Cleanup: Everything bakes together on a single parchment-lined sheet pan.
- Family-Friendly Comfort Food: Mild white fish with a buttery, crispy crust that appeals to kids and adults alike.
- Under 40 Minutes Total: Simple preparation and streamlined baking make this a stress-free weeknight dinner.
Key Ingredients Overview
- White Fish Fillets: 4 skinless, thick white fish fillets (cod, haddock, halibut, or tilapia; about 6 oz each), patted completely dry.
- Potatoes: 1½ lbs Yukon Gold or Russet potatoes, cut into ½-inch thick wedges.
- Panko Coating: 1 cup Japanese panko breadcrumbs, 2 tablespoons melted butter or olive oil, ¼ cup freshly grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon paprika, and 1 tablespoon chopped fresh parsley.
- Egg Wash Binders: 2 large eggs beaten with 1 tablespoon Dijon mustard (or mayonnaise) to help the crust stick firmly to the fish.
- Finish & Dip: Lemon wedges, fresh dill, and classic tartar sauce or malt vinegar for serving.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
2.Season & Start the Potato Wedges:4 min.
Cut 1½ lbs potatoes into ½-inch thick wedges. Place them on one half of the baking sheet and toss with 1½ tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, ¾ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer and roast at 425°F (220°C) for 20 minutes.
3.Toast Panko & Prep Dredging Station:3 min.
In a bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter, ¼ cup grated Parmesan, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon salt until evenly moistened. In a separate shallow bowl, whisk 2 eggs with 1 tablespoon Dijon mustard.
4.Bread the Fish Fillets:4 min.
Pat 4 fish fillets completely dry with paper towels and season both sides with salt and black pepper. Dip each fillet into the egg-mustard mixture, allowing excess to drip off, then press firmly into the panko mixture until fully coated on all sides.
5.Add Fish to Pan & Bake Together:15 min.
Remove the sheet pan from the oven. Flip the potato wedges and push them to one side. Place the breaded fish fillets on the empty side of the baking sheet. Bake at 425°F (220°C) for 12 to 15 minutes, until the panko is golden brown and the fish flakes easily with a fork (145°F / 63°C internal temperature).
6.Garnish & Serve Hot:1 min.
Remove from the oven, squeeze fresh lemon juice over the fish and potatoes, and serve immediately with fresh tartar sauce and lemon wedges!
Expert Tips for Success
- Pat Fish Extremely Dry: White fish naturally holds water. Pressing the fillets dry with paper towels before dipping in egg wash prevents the panko crust from turning soggy during baking.
- Don’t Skip Pre-Moistening the Panko: Mixing the breadcrumbs with a small amount of melted butter or olive oil before breading ensures the crust turns a rich golden-brown in the oven without needing a deep fryer.
- Thick Fillets Cook Best: Choose center-cut cod or haddock fillets that are at least ¾-inch to 1-inch thick so they stay juicy while the panko crisps up.
The Recipe Card
- Prep Time: 12 mins
- Cook Time: 35 mins
- Total Time: 47 mins
- Yield: 4 Servings
Ingredients:
- The Fish & Crust: 4 Thick Cod or Haddock Fillets (6 oz each), 1 cup Panko Breadcrumbs, 2 tbsp Melted Butter, ¼ cup Grated Parmesan, 2 Eggs, 1 tbsp Dijon Mustard, 1 tsp Garlic Powder, ½ tsp Paprika, ¾ tsp Salt, ¼ tsp Black Pepper.
- The Potato Wedges: 1½ lbs Yukon Gold Potatoes (cut into ½-inch wedges), 1½ tbsp Olive Oil, ½ tsp Garlic Powder, ½ tsp Paprika, ¾ tsp Salt, ¼ tsp Black Pepper.
- For Serving: Lemon Wedges, Tartar Sauce, Chopped Parsley.
Instructions:
Preheat oven to 425°F (220°C) and line a sheet pan. Toss sliced potato wedges with olive oil, garlic powder, paprika, salt, and pepper on one side of the pan; roast for 20 minutes. Mix panko, melted butter, Parmesan, garlic powder, paprika, and salt. Whisk eggs and Dijon mustard in a separate bowl. Season dried fish fillets, dip in egg mixture, then coat in panko mixture. Flip potatoes, arrange fish on the empty side of the pan, and bake 12–15 minutes more until fish flakes easily and crust is golden. Serve hot with tartar sauce and lemon wedges!
