Oven-Fried Fish and Chips

This fried fish and chips recipe is best served hot from the oven and golden brown. Garnish with lemon wedges for a meal that will make mouths water.

Yield: 4 Servings
Cost per Serving: $1.64
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 472
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 42g
  • Carbohydrate: 38g
  • Fiber: 5g
  • Cholesterol: 58mg
  • Sodium: 938mg

Ingredients

  • 2 large baking potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6 oz.) grouper, halibut or cod fillets (about 3/4 inch thick)
  • 1/3 cup milk
  • 1/2 cup cornmeal
  • 1/4 teaspoon hot chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Lemon wedges, for serving
  • Malt vinegar, for serving

Preparation

  1. Arrange oven racks in top and bottom thirds of oven and preheat oven to 450°F.
  2. Slice potatoes crosswise into 1/4-inch thick rounds, transfer to a bowl and toss with 1 Tbsp. olive oil. Arrange on a large, foil-lined baking sheet. Sprinkle with thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Bake in bottom of oven for 30 minutes.
  3. Meanwhile, combine fish and milk in a large bowl; turn fish to coat. Toss together cornmeal, chili powder, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow bowl. Add 1 fish fillet and coat with cornmeal mixture. Transfer fillet to a large plate and repeat with remaining fillets.
  4. Heat a large cast-iron skillet over medium heat. Add 2 Tbsp. oil, swirling to coat pan. Add fillets and cook until nicely crusted on bottom, about 2 minutes; carefully turn and then transfer skillet to top rack in oven. Cook until golden and firm when pressed in center, about 6 minutes. Serve with fresh lemon and vinegar.
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