There’s something deeply comforting about fish and chips — that perfect combination of flaky white fish and crisp, golden batter. This Quick Fish and Chips recipe delivers all the classic satisfaction with a fraction of the fuss, using the oven and a clever batter technique for a lighter, faster version you can whip up any night.
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Why You’ll Love This Quick Fish and Chips
- Quick & Less Messy: Skip the deep-fry with oven baking and simple batter.
- Spot-On Texture: Batter bakes crisp and golden; fish stays moist and tender.
- Healthier Take: Uses significantly less oil than traditional frying.
- Incredibly Versatile: Works with different white fish and chip seasonings.
Ingredients & Tools
- 500 g Maris Piper or Russet potatoes
- 2 tbsp olive oil or vegetable oil
- 1 tsp smoked paprika
- 4 x 150 g skinless, firm white fish fillets (like cod, haddock, or pollock)
- 120 g plain flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 180 ml cold sparkling water or light beer
- 1 lemon, cut into wedges
- Salt and black pepper to taste
Tools: A large baking sheet, parchment paper, a couple of mixing bowls, and a pastry brush or oil sprayer.
Notes: The sparkling water or beer creates bubbles for an airy, crisp texture. A sturdy, starchy potato is key for fluffy-centered chips.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why the specific potatoes? Maris Piper or Russets are high-starch, low-moisture potatoes. This is key for achieving a fluffy interior and a crisp exterior on your chips. Waxy potatoes will just steam and become soggy.
- Can I use frozen fish? You absolutely can, but it must be fully thawed and patted completely dry with kitchen paper. Any residual moisture will make the batter soggy and prevent it from crisping up properly.
- What’s the deal with the cold liquid? Keeping your sparkling water or beer ice-cold is a little pro-trick. A cold batter reacts better with the heat, creating a lighter, crispier coating. Think of it like making pancakes—a cold batter leads to fluffier results.
- Don’t skip the baking powder. This is our leavening agent that works with the bubbles in the liquid to make the batter puff up beautifully in the oven. It’s the magic behind that classic “fish and chip shop” texture.
How to Make Quick Fish and Chips
Step 1: First, let’s get the oven preheating to a hot 220°C (200°C Fan)/425°F/Gas 7. This high heat is crucial for getting everything crispy. Line your large baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.
Step 2: Now for the chips. Scrub your potatoes clean—you can peel them, but I love the extra texture and nutrients from the skin. Slice them into chips about 1cm thick. The key is to try and get them all a similar size so they cook evenly. Toss them in a bowl with the olive oil, smoked paprika, and a really good seasoning of salt and pepper. Spread them out in a single layer on one half of your prepared baking sheet. You’ll notice we’re not crowding them; this allows the hot air to circulate and crisp them up all over.
Step 3: Pop the tray of chips into the preheated oven and let them roast for about 15 minutes. This head start is important because potatoes take longer to cook than the fish. While they’re in there, you can get the fish ready. Pat your fish fillets completely dry with kitchen paper. This might seem like a small step, but it’s a big one—a dry surface helps the batter stick.
Step 4: Time for the batter! In a medium bowl, whisk together the plain flour, baking powder, garlic powder, and a pinch of salt and pepper. Now, pour in your ice-cold sparkling water or beer. Whisk it together until it’s just combined. A few small lumps are totally fine—honestly, over-mixing will make the batter tough. You’re aiming for a consistency similar to thick pancake batter.
Step 5: Your chips should be about 15 minutes in now. Carefully pull the tray out of the oven. The chips will be starting to soften and get a little color. Now, take each dried fish fillet and dunk it into the batter, letting the excess drip off for a second. Place the battered fillets on the empty half of the baking sheet, giving them plenty of space. A little goes a long way here—crowding will steam the fish instead of baking it crisp.
Step 6: Get that tray back into the oven quickly. Bake for another 10-12 minutes. You’ll know it’s ready when the batter is a deep, golden brown and feels firm to the touch, and the chips are gorgeously crisp. The fish should flake easily with a fork. If you’re unsure, you can use a meat thermometer—the internal temperature of the fish should read 63°C (145°F).
Step 7: Serve immediately! That’s the final, golden rule of fish and chips. The contrast between the hot, crisp exterior and the steaming, tender fish is everything. Squeeze over those lemon wedges and dig in.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze baked fish and chips on a tray, then transfer to a bag for up to 1 month.
- Reviving: Reheat in a 200°C/400°F oven for 10-15 minutes until crisp and hot.
Serving Suggestions
Complementary Dishes
- Mushy Peas — The classic pairing for a reason. Their soft, savory flavor and vibrant green color are the perfect contrast to the golden, crispy fish and chips.
- A Simple Garden Salad — A light, sharp salad with a tangy vinaigrette cuts through the richness of the meal and adds a fresh, crunchy element to your plate.
- Pickled Onions or Gherkins — That sharp, acidic bite is a fantastic palate cleanser between mouthfuls of the savory, fried-tasting goodness.
Drinks
- A Crisp Lager — The bubbles and slight bitterness are a timeless match for the salty, crispy batter. It just feels right.
- Chilled Dry White Wine — A zesty Sauvignon Blanc or Pinot Grigio complements the delicate flavor of the fish without overpowering it.
- Sparkling Lemonade — A non-alcoholic option that brings the same refreshing fizz and citrus notes that work so well with the dish.
Something Sweet
- Sticky Toffee Pudding — Lean into the British theme with this ultimate comfort dessert. The warm, date-rich sponge and sweet sauce are pure bliss.
- Lemon Sorbet — A light, zingy, and palate-cleansing finish that echoes the lemon you squeezed over your main course.
- Apple Crumble with Custard — Another classic that feels like a warm hug. The tart apples and crunchy topping are a wonderful end to the meal.
Top Mistakes to Avoid
- Mistake: Using the wrong potato. Waxy, red, or new potatoes have too much moisture and too little starch. They’ll steam and become soft and gummy instead of crisp and fluffy. Stick to the floury varieties for the best chips.
- Mistake: Not drying the fish. Any surface moisture on the fish will create a barrier, causing the batter to slide off or not adhere properly. It also introduces steam, which is the enemy of crispiness. Pat, pat, pat it dry!
- Mistake: Overcrowding the baking sheet. I’ve messed this up before too… If the chips or fish are too close together, they’ll steam each other instead of roasting. You need space for the hot air to circulate and work its crisping magic.
- Mistake: Letting the batter sit too long. The baking powder and bubbles in the liquid are most active right after mixing. If you let the batter sit, it will go flat, and you’ll lose that light, airy texture. Mix it just before you’re ready to coat the fish.
Expert Tips
- Tip: For extra-crispy chips, soak the cut potatoes in cold water for 20-30 minutes before drying and tossing with oil. This removes excess surface starch, which prevents them from sticking and helps them get even crispier.
- Tip: If you want to mimic a “triple-cooked” chip, parboil your potato chips for 5-6 minutes until just tender on the outside. Drain well, roughen up the edges in the colander, then let them steam dry before coating in oil and roasting. The rough edges get incredibly crunchy.
- Tip: Add a tablespoon of cornflour to your dry batter mix. This little addition makes the finished batter even crispier and gives it a fantastic, shatter-like quality that’s deeply satisfying.
- Tip: If you have a wire rack that fits inside your baking sheet, place the battered fish directly on the rack. This elevates them, allowing hot air to circulate underneath for 360-degree crispiness and preventing any sogginess on the bottom.
FAQs
Can I make this recipe gluten-free?
Absolutely! You can substitute the plain flour with your favorite 1:1 gluten-free flour blend. The result is just as crisp and delicious. Just make sure your baking powder is certified gluten-free, as some brands are not. The method remains exactly the same, so it’s a very easy swap.
What’s the best fish to use for oven-baked fish and chips?
You want a firm, white fish that holds its shape well during cooking. Cod and haddock are the classics for a reason—they’re flaky, mild, and perfect. Pollock is a great, often more sustainable, alternative. Avoid delicate fish like sole, as they can fall apart too easily.
My batter didn’t get very crispy. What happened?
The most common culprits are a lack of oil, an overcrowded pan, or the fish not being dry enough. Make sure you’ve given everything enough space on the tray and that your fish is patted bone-dry. Also, don’t be shy with the initial blast of high heat—a properly preheated oven is non-negotiable for that golden crunch.
Can I prepare any part of this dish ahead of time?
You can definitely get a head start on the chips. You can cut them, soak them in water, and keep them refrigerated for up to 24 hours. Just make sure you dry them thoroughly before tossing with oil. The batter, however, is best mixed right before using to keep it light and bubbly.
Is it okay to use still water instead of sparkling water or beer?
You can, but you’ll sacrifice a lot of the batter’s lift and airy texture. The carbonation is what creates those lovely little bubbles that make the coating so light and crisp. If you must use still water, you might need to whip the batter a bit more vigorously to incorporate some air.
Quick Fish And Chips
Make crispy, golden Quick Fish and Chips in under 45 minutes with this easy oven-baked recipe. A healthier, less messy take on the classic. Get the recipe now!
Ingredients
For the chips:
-
500 g Maris Piper or Russet potatoes
-
2 tbsp olive oil or vegetable oil
-
1 tsp smoked paprika
-
Salt and black pepper (to taste)
For the fish and batter:
-
4 x 150 g skinless, firm white fish fillets (like cod, haddock, or pollock)
-
120 g plain flour
-
1 tsp baking powder
-
1/2 tsp garlic powder
-
180 ml cold sparkling water or light beer
-
1 lemon (cut into wedges)
-
Salt and black pepper (to taste)
Instructions
-
First, let’s get the oven preheating to a hot 220°C (200°C Fan)/425°F/Gas 7. This high heat is crucial for getting everything crispy. Line your large baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.01
-
Now for the chips. Scrub your potatoes clean—you can peel them, but I love the extra texture and nutrients from the skin. Slice them into chips about 1cm thick. The key is to try and get them all a similar size so they cook evenly. Toss them in a bowl with the olive oil, smoked paprika, and a really good seasoning of salt and pepper. Spread them out in a single layer on one half of your prepared baking sheet. You’ll notice we’re not crowding them; this allows the hot air to circulate and crisp them up all over.02
-
Pop the tray of chips into the preheated oven and let them roast for about 15 minutes. This head start is important because potatoes take longer to cook than the fish. While they’re in there, you can get the fish ready. Pat your fish fillets completely dry with kitchen paper. This might seem like a small step, but it’s a big one—a dry surface helps the batter stick.03
-
Time for the batter! In a medium bowl, whisk together the plain flour, baking powder, garlic powder, and a pinch of salt and pepper. Now, pour in your ice-cold sparkling water or beer. Whisk it together until it’s just combined. A few small lumps are totally fine—honestly, over-mixing will make the batter tough. You’re aiming for a consistency similar to thick pancake batter.04
-
Your chips should be about 15 minutes in now. Carefully pull the tray out of the oven. The chips will be starting to soften and get a little color. Now, take each dried fish fillet and dunk it into the batter, letting the excess drip off for a second. Place the battered fillets on the empty half of the baking sheet, giving them plenty of space. A little goes a long way here—crowding will steam the fish instead of baking it crisp.05
-
Get that tray back into the oven quickly. Bake for another 10-12 minutes. You’ll know it’s ready when the batter is a deep, golden brown and feels firm to the touch, and the chips are gorgeously crisp. The fish should flake easily with a fork. If you’re unsure, you can use a meat thermometer—the internal temperature of the fish should read 63°C (145°F).06
-
Serve immediately! That’s the final, golden rule of fish and chips. The contrast between the hot, crisp exterior and the steaming, tender fish is everything. Squeeze over those lemon wedges and dig in.07
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