Baked Fish

and Chips
By Melissa Clark
Total Time 1 hour

Rating (2,119) Andrew Scrivani for The New York Times

Baking fish and chips is not only easier and less messy than frying, but it
also has the distinct advantage of allowing you to cook both fish and
potatoes at the same time in your oven. The key to getting the crunchiest
fries is to cut them thin (leave the skin on for extra flavor) and spread them
out in one layer onto a preheated sheet pan to jump-start the crisping. (If
you want to save a few minutes, start the potatoes in the oven while you
prepare the fish.) We’ve paired this dish with a piquant horseradish tartar
sauce, but ketchup works well, too, particularly for the grade-school set.

INGREDIENTS PREPARATION

Yield: 4 servings Step 1

Make the horseradish tartar sauce: In a small
HORSERADISH TARTAR
bowl, whisk together all of the ingredients.
SAUCE Cover and refrigerate until ready to use.

½ cup mayonnaise
1 tablespoon chopped Step 2
capers Prepare the fish and chips: Arrange 2 oven
1 tablespoon prepared racks in the top and bottom third of the oven.
horseradish, more to Place a large rimmed baking sheet on the lower
taste rack and heat oven to 500 degrees.

1 tablespoon chopped
dill Step 3
½ teaspoon lemon juice
½ teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed

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 FISH AND CHIPS In a large skillet over medium heat, warm 2
6 tablespoons extra- tablespoons oil. Stir in panko, thyme, garlic and
virgin olive oil, more as ½ teaspoon pepper. Cook, stirring frequently,
needed until crumbs are evenly dark golden brown,
about 5 minutes. Transfer immediately to a
1⅓ cups panko bread
bowl.
crumbs
1½ teaspoons minced
thyme Step 4
1 large garlic clove, In a separate bowl, whisk together mustard and
grated on a microplane or eggs. Place flour in a third bowl.
minced
1 teaspoon black pepper, Step 5
more as needed Grease an oven-safe wire rack with oil and
¼ cup Dijon mustard place it over another rimmed baking sheet.
2 large eggs Season fish with 1 teaspoon salt and ½ teaspoon
pepper. Dredge each piece of fish in the flour,
1¼ cups all-purpose
then mustard mixture, then panko mixture,
flour
making sure it is well coated with each one
1¼ pounds skinless before moving to the next. Transfer fish to the
hake, cod or other white wire rack. (You can bread the fish up to 4 hours
fish fillets, cut into 1- ahead; store in the refrigerator, uncovered,
inch-thick strips either on the rack or just on a plate.)
1½ teaspoons kosher
salt, more as needed
Step 6
1½ pounds russet
In a large bowl, toss together potatoes, the
potatoes (about 3 large),
remaining 4 tablespoons oil, ½ teaspoon salt
cut into ¼-inch-thick
and ½ teaspoon pepper. Carefully spread
sticks
potatoes out on the preheated baking sheet and
return to oven’s lower rack. Roast until slightly
golden and crispy, tossing after 15 minutes.

Step 7
Reduce oven temperature to 425 degrees and
transfer the second pan, with the fish still on the
wire rack, to oven’s top rack. Bake until fish is
flaky and golden and potatoes are well browned
and tender, about 10 to 15 minutes more.

Step 8

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 Salt fish and potatoes immediately after
removing from oven. Serve hot, with tartar
sauce alongside for dipping.

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