When it comes to fish dishes, it’s hard to get much more traditional than fish and chips. This hearty, classic take on fish has been a favorite for years, and continues to be a staple in a variety of establishments, from the fanciest restaurants to hole-in-the-wall pubs. You don’t have to make a trip to such places to enjoy fish and chips this winter, though; in fact, you don’t even have to leave your own home. Here are two takes on this amazing recipe that will make those cold nights a little more bearable this winter.

Oven-Fried Fish and Chips

2 large potatoes, cut into 1-inch spears

4 tsp each salt and pepper

1 large egg

1 tsp Old Bay Seasoning

2 cups panko bread crumbs

4 lbs tilapia, cod, flounder, or catfish fillets, halved lengthwise


1.   Preheat oven to 450 degrees. Line two baking sheets with foil and coat with nonstick spray.

2.   Place potatoes on one of the baking sheets and sprinkle with salt and pepper. Bake for 30 minutes, turning after 15 minutes.

3.   In a bowl, beat egg and Old Bay Seasoning with fork until foamy. Then, place panko crumbs on a sheet of wax paper.

4.   Dip fish in egg mixture, roll in crumbs to cover, and place on second baking sheet. Coat fish with nonstick spray and bake for 12 minutes or until fish is cooked through and browned.


Classic Fish and Chips

4 potatoes, peeled and cut into thin spears

1 cup all-purpose flour

1 tsp baking powder

1 tsp each salt and pepper

1 cup milk

1 egg

1 quart vegetable oil, for frying

1 ½ lbs cod fillets


1.   Preheat the vegetable oil in a large pot or electric skillet to 350 degrees.

2.   In a bowl, mix together flour, baking powder, salt, and pepper, then add the milk and egg. Stir until the mixture is smooth.

3.   Fry the potatoes in the hot oil until they are tender. Drain them on paper towels and set aside.

4.   Dredge the fish in the batter and place them in the hot oil. Fry until the fish is golden brown and then drain on paper towel.

5.   One fish is done, fry the potatoes again for a few minutes for desired crispness. 

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