Baked Fish and Chips with Minted Peas

Name: Baked Fish and Chips with Minted Peas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (6 oz) fillets Firm white fish (e.g., cod, haddock, pollock); 2 large Russet potatoes, scrubbed and cut into 1/2-inch wedges; 3 tbsp Olive oil, divided; 1 tsp Paprika; 0.5 tsp Garlic powder; Salt and black pepper To taste; 0.5 cup All-purpose flour; 2 large Eggs, beaten; 1.5 cups Panko breadcrumbs; 1.5 cups Frozen peas; 2 tbsp Unsalted butter; 2 tbsp Fresh mint, chopped; 4 wedges Lemon, for serving

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Enjoy the satisfying crunch of fish and chips without the deep-frying. This recipe bakes flaky white fish, like cod or haddock, in a seasoned breadcrumb crust alongside perfectly roasted potato wedges, achieving a wonderful crispy texture. The vibrant minted peas add a refreshing contrast, making for a balanced and delicious meal that's perfect for a weeknight dinner or a casual gathering in March, offering a lighter yet equally satisfying experience.

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Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetsSmall potShallow dishes (for dredging)Whisk

Instructions

1
Preheat oven to 425°F (220°C). On a large baking sheet, toss potato wedges with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer. Bake for 25 minutes, then flip and bake for another 15-20 minutes until golden brown and crispy.
2
While potatoes bake, prepare the fish. Set up a dredging station: one shallow dish with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs seasoned with a pinch of salt and pepper.
3
Pat fish fillets dry. Dredge each fillet first in flour, then in egg, ensuring full coverage, and finally in panko breadcrumbs, pressing gently to adhere. Place the coated fish on a separate baking sheet lined with parchment paper.
4
Drizzle the fish lightly with the remaining 1 tablespoon of olive oil. Once the potatoes have cooked for 25 minutes, place the baking sheet with the fish in the oven alongside the potatoes. Bake for 12-15 minutes, or until the fish is flaky and the crust is golden brown and crispy.
5
Meanwhile, cook the minted peas. Bring a small pot of lightly salted water to a boil. Add frozen peas and cook for 2-3 minutes until tender-crisp. Drain well, then return to the pot. Stir in butter and fresh chopped mint. Season with salt and pepper to taste.
6
Serve the baked fish and chips immediately with the minted peas and lemon wedges for squeezing over the fish.

Nutrition

Calories520 kcal

Protein38g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I air fry the fish and chips?

Yes, both the fish and chips can be air-fried. For chips, preheat air fryer to 400°F (200°C), cook for 15-20 minutes, shaking basket every 5-7 minutes. For fish, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and cooked through. Cooking times may vary by air fryer model.

What other types of white fish can I use?

You can use any firm, white-fleshed fish for this recipe, such as pollock, haddock, snapper, or even tilapia. The key is to choose a fish that holds its shape well when baked.

How can I ensure the fish gets extra crispy?

To ensure maximum crispiness, make sure your fish fillets are patted very dry before dredging. Also, press the panko breadcrumbs firmly onto the fish to create a good coating. A light drizzle of olive oil over the breadcrumbs before baking helps achieve a golden, crispy crust.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.