Sheet Pan Fish and Chips

I was raised Catholic and so during Lent, we ate a lot of fish on Fridays in my house. To this day, I still have a craving for it, more so, during this particular time of year. Fish and Chips is one of those dishes I wish I could eat more regularly, but the idea of all the steps it takes to batter and fry the fish, and the double frying of the fries makes me second guess the entire notion. Luckily for us all though, this Sheet Pan Fish and Chips is here to save the day. It’s ready in about 45 minutes (40 if you work fast enough) and it all cooks on a single sheet pan; no large vats of oil required. Whether you make it on a Friday or anytime during the week/year, when you’re craving something fast and delicious, it’ll become your new go-to “Fish Fry.” And if you’re a big fan of sheet pan dinners, as much as I am, then be sure to check out all the rest I have here on the blog. I’m positive there is something else that will catch your eye. 

Let’s get started with the chips first, since they take longer to cook. Cut the potatoes into large wedges and then place in a large bowl. Toss together with the olive oil, salt, garlic powder, onion powder, black pepper, paprika, and parsley until well-combined.

**Tip: You can peel the potatoes if you’d like. I like to keep the skins on because I’m too lazy to peel and because I feel like the potatoes hold better to roasting in the oven with the skins on.**

Pour out onto the prepared baking sheet in a single layer. Roast until just starting to brown around the edges, about 15 minutes. Remove the pan from the oven and push the potatoes to one side of the baking sheet; (it’s okay if the potatoes overlap at this stage of the cooking as they’ll finish roasting when the fish goes on) set aside.

**Tip: You want a very heavy duty full-sized sheet pan for this recipe, as with all sheet pan recipes. The thin cookie sheet pans don’t hold up well to high temperatures and have a tendency to warp in the oven. I like using these from Amazon because they’re restaurant quality and quite sturdy.**

To prepare the fish, in a shallow dish, combine the bread crumbs, salt, paprika, lemon pepper seasoning, and parsley. In a separate dish, pour the flour. Whisk the eggs in a third dish. Dredge each piece of fish by first dipping in flour, then the egg, and then the bread crumb mixture.

**Note: You want a sturdy white fish for this recipe, nothing that’s too delicate and will fall apart once it’s cooked. I’m using Alaskan Cod, but Haddock or Pollock would do as well!**

Place on the baking sheet in a single layer, next to the potatoes. Once all the fish has been coated, drizzle with olive oil. Bake until the fish is golden brown and the potatoes have finished cooking, about 15 minutes, flipping over halfway through baking.

In the meantime, to make the sauce, stir together the mayo, lemon juice, capers, mustard, chives, salt, pepper, paprika, parsley and hot sauce until evenly blended.

**Tip: The sauce can be made up to 2 days in advance and kept in the fridge in an airtight container. In fact, the longer it sits, the better it’ll taste as the flavors develop!**

To finish off, sprinkle the potatoes with parmesan and fresh chives. Sprinkle the fish with fresh dill and serve it all with lemon wedges and the sauce on the side for dipping.

If you want that classic fish and chips taste, you can also serve the fish with some malt vinegar for sprinkling on before eating. A spicy ketchup for the fries, wouldn’t be such a bad idea as well!

If you want to be a little bit more health conscious about the whole situation, you could swap out the regular potatoes for sweet potatoes, if you’d like. 

I hope you’ll give this a try soon, especially if you’re on the look out for more seafood recipes during this time of year. Also, be sure to check out all of the other Sheet Pan Dinners that are on the site as well! They’re the easiest meals you can make to have dinner on the table in no time at all!

Sheet Pan Fish and Chips

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These super easy and delicious Sheet Pan Fish and Chips are the perfect meal to make for those fish fry Fridays during lent when you're not eating meat!

Author: The Candid Appetite

Serves: 4 servings

Ingredients

Potatoes:

• 3 medium russet potatoes, washed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons grated parmesan

Fish:

• ½ cup plain bread crumbs
• ½ cup Panko bread crumbs
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon lemon pepper seasoning
• ½ teaspoon dried parsley
• ½ cup all-purpose flour
• 2 large eggs
• ¾ pound fresh cod fillets, cut into 1-inch strips
• 2 tablespoons olive oil
• 2 teaspoons fresh dill
• lemon wedges for serving

Sauce:

• ½ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped capers
• 1 tablespoon grainy or Creole mustard
• 1 tablespoon chopped fresh chives
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried parsley
• couple dashes hot sauce

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2. Cut the potatoes into large wedges and then place in a large bowl. Toss together with the olive oil, salt, garlic powder, onion powder, black pepper, paprika, and parsley until well-combined. Pour out onto the prepared baking sheet in a single layer. Roast until just starting to brown around the edges, about 15 minutes. Remove the pan from the oven and push the potatoes to one side of the baking sheet; set aside.
3. To prepare the fish, in a shallow dish, combine the bread crumbs, salt, paprika, lemon pepper seasoning, and parsley. In a separate dish, pour the flour. Whisk the eggs in a third dish. Dredge each piece of fish by first dipping in flour, then the egg, and then the bread crumb mixture. Place on the baking sheet in a single layer, next to the potatoes. Once all the fish has been coated, drizzle with olive oil. Bake until the fish is golden brown and the potatoes have finished cooking, about 15 minutes, flipping over halfway through baking.
4. To make the sauce, stir together the mayo, lemon juice, capers, mustard, chives, salt, pepper, paprika, parsley and hot sauce until evenly blended.
5. To finish off, sprinkle the potatoes with parmesan and fresh chives. Sprinkle the fish with fresh dill and serve it all with lemon wedges and the sauce on the side for dipping! Also great with malt vinegar. Enjoy!

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