Oven-Baked British Fish & Chips Recipe

Few dishes are as iconic as traditional British fish and chips — crispy, golden fillets served alongside perfectly cooked chips. But while this beloved comfort food is undeniably delicious, it’s often deep-fried, adding unnecessary oil and calories.

The good news? You can still enjoy all the flavor and crunch you crave with a lighter twist. This oven-baked version of British fish and chips delivers that same irresistible crispiness and tender bite without the excess grease. It’s a simple, wholesome recipe that brings the taste of the pub straight to your kitchen — healthy, hearty, and full of flavor.

Ingredients:

1 1/2 pound russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
4 teaspoons canola oil
1 1/2 teaspoons Cajun or Creole seasoning, divided
2 cups cornflakes
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites, beaten
1 pound Pacific cod, (see Note) or haddock, cut into 4 portions

Instructions:

1. Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.

2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.

3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealed plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.

4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp about 20 minutes.

With a few smart swaps and baking instead of frying, you can savor a plate of classic fish and chips that’s both satisfying and better for your heart. The result is golden, crispy fish with tender flakes inside and perfectly seasoned oven-baked chips on the side — no deep fryer required.

Serve it with a squeeze of fresh lemon and a side of homemade tartar sauce for that authentic British touch. This healthy oven-baked fish and chips recipe proves that you don’t have to give up your favorites to eat well — just make them smarter and enjoy every bite guilt-free.

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