I love classic fish and chips (fries), but the takeaway version is neither healthy nor cost-effective, and frozen fish portions often come with unwanted ingredients. So I came up with my own version – this way, I know exactly what’s in my meal. I bake the chips in the oven and I’ve included instructions for both frying and baking the fish. You can also prepare a large batch of crumbed fish to freeze for later, and you can even oven-bake it directly from frozen. This is simple, wholesome cooking at its best. I serve this with my homemade tartare sauce and lemon wedges, but you can add coleslaw or a leafy green salad on the side if you like.
Can you make Homemade Fish and Chips ahead of time?
Yes, you can crumb the fish as per the recipe. Refrigerate the uncooked fish for up to 3 days, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking (parchment) paper between the layers of crumbed fish to prevent them from sticking. Thaw completely overnight in the fridge before use, or see the instructions on how to bake from frozen. The chips (fries) can also be prepared ahead of time. Peel and cut the potatoes and place them in a container or bowl. Cover with water so that they are completely submerged and refrigerate for up to 24 hours. The water will stop the potatoes from browning. Do not add salt (as the potatoes will go brown). Strain, then dry the potatoes with a paper towel before use. Cook as per recipe.
Is Homemade Fish and Chips suitable for leftovers?
Homemade Fish and Chips can be refrigerated for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.
Homemade Fish and Chips
“Tasted amazing. We will definitely be making this again.” Share PrintClick to change the servings
Ingredients
- 1 kg (2¼ lb) potatoes, any variety (see note 3)
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 375 g (1½ cups) whole-egg mayonnaise (see note 4 about dairy-free)
- 1 tbsp finely diced gherkins (dill pickles)
- 1 tbsp finely diced capers
- 1 tbsp finely diced red onion
- 1 tbsp finely chopped fresh dill, or fresh flat-leaf parsley if preferred
- 1 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Instructions
- Cut the fish into strips.
- Dredge the fish in the flour, then the egg, then the breadcrumbs. Use your hands to press the fish into the breadcrumbs well to ensure it is evenly coated.
- The fish is now ready to be cooked using one of the methods below, or frozen (see recipe notes below if freezing).
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Cut the potatoes into wedges (approximately 8 from a large potato or 6 from a small potato).
- Place the potatoes in a large baking dish (do not use baking/parchment paper), and add the olive oil, paprika, salt and pepper. Use your hands to coat.
- Arrange the potatoes so that the cut side lays flat on the tray. The contact with the baking tray is what produces crispy potatoes.
- Cook for 25 minutes.
- Turn the potatoes, so the other cut side lays flat on the tray. Cook for another 20 minutes (use this time to cook the fish).
- Serve immediately.
- Combine the ingredients in a small bowl and set aside until ready to serve.
- Heat the oil in a large, heavy-based frying pan over high heat (see note 2 for oil recommendations).
- Once the oil is hot, add the fish and cook for 6–8 minutes until crispy and golden.
- Drain on a paper towel.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Drizzle the crumbed fish with 2–3 tablespoons of olive oil and bake for 12–14 minutes.
- If you want to deepen the colour of the crumb, see note 5.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Drizzle the crumbed fish with 2–3 tablespoons of olive oil, and cook for 17–19 minutes.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Caz says:
I made this tonight for the family and it went down a storm. Used haddock which i shallow fried, was so tasty and did skin on fries in the air fryer. Didnt have red onion so left it out of the tarter but it still tasted amazing. We will definitely be making this again.
Nicole says:
Hi Caz, you clearly know your way around the kitchen! Love to hear how you made these and thrilled they were a hit. Thanks for the rating too. Nic x
Debra says:
A good recipe for breaded fried fish, but I wouldn’t call it fish and chips. In that classic English dish, the fish pieces are submerged in a beer batter and deep fried. Tasty, though!
Nicole says:
Hi Debra, yes, this is definitely my own take on “fish and chips”. Glad you enjoyed it! Nic x
Brian irwin says:
Hi Nicole.have you a recipe for a steak and kidney stew please.love your recipes.Thank you Brian.
Nicky says:
Made this for my son and put it in a basket like a fish and chips shop and he thought I’d got us takeout. Sooo good but way healthier. Thank you. 🙏 All your recipes have been a hit in our home.
Nicole says:
Oh, this is wonderful to hear, Nicky. And I absolutely LOVE that you put the fish in a basket. Little touches like this really make all the difference, don’t they! Nic x