Light baked fish and chips

Fish and chips reworked in the oven: crisp breaded fish and golden potato chips, with no deep-frying. All the pleasure of the British classic with far less fat.

Prep: 20 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 454 kcal · 43 g protein · 46 g carbohydrate · 10 g fat

Ingredients

• 4 cod fillets
• 4 potatoes
• 80 g breadcrumbs
• 1 egg
• 2 tbsp flour
• 2 tbsp olive oil

Method

1. Cut the potatoes into chips, coat them in oil and bake for 30 minutes at 200 °C.
2. Coat the fish in flour, then egg, then breadcrumbs.
3. Place it on the baking tray for the last 15 minutes.
4. Serve with a yoghurt and lemon sauce.

Nutritional benefits

Cod provides lean protein, and potatoes carbohydrate and potassium. Baked instead of fried, the breaded fish and the chips are much lighter while still crisp. A gutsy family dish that children love, and much healthier than the original.

Variations and substitutions

• With pollock or coley.
• Gluten-free: gluten-free breadcrumbs and flour.
• With sweet potato chips.
• With mushy peas.

Storing and preparing ahead

Best straight from the oven; reheat in the oven to restore the crispness.

💡 Good to know

Spread the chips and fish out on the tray so they do not touch: that is what lets them brown and crisp without frying.

Read more

Discover more protein recipes · healthy & balanced recipes · recipes for children.

Foods in this recipe: cod · potatoes · breadcrumbs · egg · flour.

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