Sheet Pan Fish and Chips

I was raised Catholic and so during Lent, we ate a lot of fish on Fridays in my house. To this day, I still have a craving for it, more so, during this particular time of year. Fish and Chips is one of those dishes I wish I could eat more regularly, but the idea of all the steps it takes to batter and fry the fish, and the double frying of the fries makes me second guess the entire notion.

Luckily for us all though, this Sheet Pan Fish and Chips is here to save the day. It’s ready in about 45 minutes (40 if you work fast enough) and it all cooks on a single sheet pan; no large vats of oil required. Whether you make it on a Friday or anytime during the week/year, when you’re craving something fast and delicious, it’ll become your new go-to “Fish Fry.” And if you’re a big fan of sheet pan dinners, as much as I am, then be sure to check out all the rest I have here on the blog. I’m positive there is something else that will catch your eye. 

Print Recipe

Sheet Pan Fish and Chips

These super easy and delicious Sheet Pan Fish and Chips are the perfect meal to make for those fish fry Fridays during lent when you're not eating meat!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: Dinner, Fish, Seafood, Sheet Pan Dinner

Servings: 4

Author: Jonathan Melendez

Equipment

• Sheet pan
• Shallow dishes

Ingredients

Potatoes:

• 3 medium russet potatoes washed
• 2 tablespoons olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons grated parmesan

Fish:

• 1/2 cup plain bread crumbs
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon dried parsley
• 1/2 cup all-purpose flour
• 2 large eggs
• 3/4 pound fresh cod fillets cut into 1-inch strips
• 2 tablespoons olive oil
• 2 teaspoons fresh dill
• lemon wedges for serving

Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped capers
• 1 tablespoon grainy or Creole mustard
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried parsley
• couple dashes hot sauce

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
• Cut the potatoes into large wedges and then place in a large bowl. Toss together with the olive oil, salt, garlic powder, onion powder, black pepper, paprika, and parsley until well-combined. Pour out onto the prepared baking sheet in a single layer. Roast until just starting to brown around the edges, about 15 minutes. Remove the pan from the oven and push the potatoes to one side of the baking sheet; set aside.
• To prepare the fish, in a shallow dish, combine the bread crumbs, salt, paprika, lemon pepper seasoning, and parsley. In a separate dish, pour the flour. Whisk the eggs in a third dish. Dredge each piece of fish by first dipping in flour, then the egg, and then the bread crumb mixture. Place on the baking sheet in a single layer, next to the potatoes. Once all the fish has been coated, drizzle with olive oil. Bake until the fish is golden brown and the potatoes have finished cooking, about 15 minutes, flipping over halfway through baking.
• To make the sauce, stir together the mayo, lemon juice, capers, mustard, chives, salt, pepper, paprika, parsley and hot sauce until evenly blended.
• To finish off, sprinkle the potatoes with parmesan and fresh chives. Sprinkle the fish with fresh dill and serve it all with lemon wedges and the sauce on the side for dipping! Also great with malt vinegar. Enjoy!