Baked Fish and Chips with Homemade Tartar Sauce
Crispy oven-baked cod fillets coated in crushed cornflakes paired with golden-brown potato chips and tangy tartar sauce. This healthier baked version replaces deep-frying with an egg and cornflake crust that delivers satisfying crunch without excess oil. Serve with lemon wedges and malt vinegar for a classic British-inspired dinner that's restaurant-quality yet achievable at home.
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon capers
- 2 egg
- 2 russet potato
- 2 cod fillethalibut or haddock1:1similar texturefish-free
comparable white fish with similar cooking time
Full guide → - ¼ cup malt vinegar
- 1 dill pickle
- 1 tablespoon champagne vinegar
- 2 cup corn flakespanko breadcrumbs1:1crispybakedadds gluten
panko browns faster and darker, adjust broil time
- 1 lemon
- 2 tablespoon dijon mustard
- 1 teaspoon paprika
- ¾ cup mayonnaiseGreek yogurt3/4:1/2tangylighteradds dairy
reduces richness and calories, slightly thinner consistency
Full guide → - 1 tablespoon olive oil
- 1 ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 400°F.
- 2
Mince dill pickle and capers, combine with mayonnaise, mustard, and champagne vinegar. Refrigerate tartar sauce.
- 3
Cut lemon into six wedges.
- 4
Peel potatoes and cut lengthwise into quarter-inch planks, then into quarter-inch sticks. Soak in cold water to release starch.
- 5
Drain potatoes and pat dry. Toss with olive oil, salt, and pepper.
- 6
Spread potatoes in single layer on foil-lined sheet pan. Bake until browned and crispy, about 30 minutes. Optional: broil 2 minutes for extra crispness.
- 7
Crush cornflakes into fine crumbs in a bowl.
- 8
Mix flour with paprika, salt, and pepper on a plate.
- 9
Beat eggs in a bowl for egg wash.
- 10
Pat cod fillets dry and cut each into three pieces on the bias.
- 11
Dredge cod in flour mixture, dip in egg wash, coat in cornflake crumbs, pressing to adhere. Place on sheet pan.
- 12
Bake cod for 15 minutes.
- 13
Plate by stacking three cod pieces slightly overlapping in center, arrange chips alongside.
- 14
Garnish with lemon wedges. Serve tartar sauce and malt vinegar on the side.
Tips
Soak cut potatoes in cold water for 15-30 minutes before baking to remove excess starch, ensuring crispier chips with less moisture.
Press cornflake crumbs firmly onto egg-washed cod so they adhere during baking rather than falling off.
Make tartar sauce ahead and chill for flavors to meld, improving tanginess and depth.
Good to Know
Tartar sauce keeps refrigerated up to 5 days. Leftover baked chips and cod are best consumed within 1 day; reheat chips in a 180C oven for 5-8 minutes to re-crisp.
Prepare tartar sauce up to 1 day ahead. Cut potatoes and soak up to 4 hours, keeping submerged. Prepare breading station (flour, egg, cornflakes) 2 hours ahead, covered.
Serve immediately while chips are crispy and cod is warm. Provide lemon wedges, tartar sauce, and malt vinegar at the table for individual seasoning.
Common Mistakes
Skip soaking potatoes to avoid soggy chips with dense texture.
Don't crush cornflakes finely to avoid large uneven pieces and uncooked spots on fish.
Pat cod and potatoes dry before cooking to avoid steaming instead of crisping.
Use medium-low broiler heat to avoid burning cornflake coating in final step.
Substitutions
comparable white fish with similar cooking time
Full guide →panko browns faster and darker, adjust broil time
Full guide →reduces richness and calories, slightly thinner consistency
Full guide →FAQ
Can I make this with frozen cod fillets?
Yes, but thaw completely and pat very dry before breading. Frozen fillets release more moisture, which prevents proper crisping. Add 2-3 minutes to baking time if still partially frozen.
What if my chips aren't crispy after 30 minutes?
Oven temperatures vary. Broil for 2-3 minutes, watching closely, or extend baking by 5-10 minutes at 200C. Ensure potatoes are cut evenly and dried thoroughly before baking.
How long can I keep leftover tartar sauce?
Refrigerate in an airtight container up to 5 days. The mayonnaise-based sauce may separate slightly; stir before serving. Freezing not recommended due to mayo breakdown.