dinner · dairy-free
Oven fish and chips
Cod in a crisp panko crust baked alongside oven-roasted potato chips, served hot with malt vinegar.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 230°C (450°F). Cut the potatoes into half-inch sticks, pat them dry and toss with most of the oil and half the salt. Spread on a metal baking sheet and roast for 15 minutes.
-
2
Pat the cod dry and season with the remaining salt. Set out the flour, the beaten egg, and the panko mixed with the rest of the oil.
-
3
Coat the cod in flour, then egg, then panko, and set it on a second metal tray.
-
4
Flip the chips and return them to the oven with the cod. Bake for about 12–17 minutes, until the fish reaches 63°C (145°F) and the chips are crisp. Give the chips a few extra minutes if they need it.
-
5
Serve the fish and chips hot with the malt vinegar.
