Sheet Pan Fish and Chips

Sheet Pan Fish and Chips

Regardless of whether you make this recipe in the oven or the air fryer, this version of fish and chips is much better for you and a lot less messy to prepare than the deep fried version.

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I really enjoy this sheet pan fish and chips dinner out of the air fryer, even though you do have to make the French fries and fish in separate batches. Just remember to cook up some extra fries because you know you will sneak some while the fish cooks. 😉

If you can’t find seasoned salt for the chips, you could certainly use regular kosher salt or you could make your own seasoned salt. Just mix 1 part of each of the following – chili powder, paprika, dried parsley, cayenne pepper and ground cumin – with 2 parts of the following – kosher salt, freshly ground black pepper, onion powder and garlic powder. The seasoned salt, along with some malt vinegar will really give you that traditional “fish and chips” taste.

Sheet pan fish and chips on a baking sheet with lemon halves.

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Sheet Pan Fish and Chips - Oven Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 40 m
  • Total Time: 50 m
  • Servings:
    4

Ingredients

  • 3 Russet potatoes large, peeled cut into ½-inch sticks
  • canola oil
  • seasoned salt
  • ¼ cup all-purpose flour
  • 2 tablespoons Dijon mustard
  • 2 eggs
  • ¾ cup seasoned breadcrumbs
  • 1 lemon zested
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1½ pounds cod fillets cut into 4-inch pieces
  • malt vinegar
  • tartar sauce
  • 4 lemon cut into wedges

Instructions

  1. Soak the potato sticks in a bowl of cold water for 30 minutes. Strain the potatoes and pat them dry with a clean kitchen towel.
  2. Pre-heat the oven to 450°F.
  3. Toss the potato sticks with some canola oil and a sprinkling of seasoned salt, place them on a large 12-inch by 17-inch sheet pan in a single layer and transfer the pan to the oven. Bake at 450ºF for 25 minutes.
  4. While the potatoes are cooking, set up a dredging station with three shallow dishes. Add the flour to the first shallow dish. In a second dish, whisk the Dijon mustard and eggs together. In the third dish, combine the breadcrumbs, lemon zest, paprika and salt. Dredge the chunks of fish in the flour first. Then dip them into the egg mixture, allowing any excess to drip off, and finally coat them with the breadcrumb mixture. Pat the breadcrumbs on lightly to make sure the crumbs adhere to the fish.
  5. After 25 minutes of baking time, remove the pan from the oven and turn the potatoes over, pushing them to one side of the sheet pan. Spritz the coated fish fillets generously with canola oil on all sides and add them to the sheet pan. Bake at 450ºF for 15 minutes. The fish should be crispy on top and flaky on the inside.
  6. Serve the fish and chips with malt vinegar, tartar sauce and lemon wedges, and a little coleslaw on the side.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Sheet Pan Fish and Chips - Oven Version on Blue Jean Chef. Thank you!

Sheet Pan Fish and Chips - Air Fryer Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 35 m
  • Total Time: 45 m
  • Servings:
    4

Ingredients

  • 3 Russet potatoes large, peeled cut into ½-inch sticks
  • canola oil
  • seasoned salt
  • ¼ cup all-purpose flour
  • 2 tablespoons Dijon mustard
  • 2 eggs
  • ¾ cup seasoned breadcrumbs
  • 1 lemon zested
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1½ pounds cod fillets cut into 4-inch pieces
  • malt vinegar
  • tartar sauce
  • 1 lemon cut into wedges

Instructions

  1. Soak the potato sticks in a bowl of cold water for 30 minutes. Strain the potatoes and pat them dry with a clean kitchen towel.
  2. Pre-heat the air fryer to 400°F.
  3. Toss the potato sticks with some canola oil and a sprinkling of seasoned salt, and air-fry at 400ºF for 22 minutes, shaking the basket a few times during the cooking process.
  4. While the potatoes are air-frying, set up a dredging station with three shallow dishes. Add the flour to the first shallow dish. In a second dish, whisk the Dijon mustard and eggs together. In the third dish, combine the breadcrumbs, lemon zest, paprika and salt. Dredge the chunks of fish in the flour first. Then dip them into the egg mixture, allowing any excess to drip off, and finally coat them with the breadcrumb mixture. Pat the breadcrumbs on lightly to make sure the crumbs adhere to the fish.
  5. When the potatoes have finished air-frying, remove them from the air fryer and transfer them to a bowl, leaving them uncovered. Spritz the coated fish fillets generously with canola oil on all sides and transfer them to the air fryer basket. Air-fry at 400°F for 10 to 12 minutes, flipping the fillets over halfway through the cooking process. The fish should be crispy on top and flaky on the inside.
  6. Remove the fish from the air fryer. Give the air fryer basket a quick wipe and return the potatoes to air fryer. Air-fry at 400ºF for 3 minutes, just to heat up the chips.
  7. Serve the fish and chips with malt vinegar, tartar sauce and lemon wedges, and a little coleslaw on the side.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Sheet Pan Fish and Chips - Air Fryer Version on Blue Jean Chef. Thank you!

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Comments (15)Post a Reply

  1. I cannot wait to cook the oven version of the fish and chips. This is one of my favorites and I have been looking for a good recipe for a long time. Do you also have a good recipe for homemade tartar sauce? Thank you!

    Reply

    1. Hi Cathy. Hope you enjoy the Fish and Chips. Here’s a quick and easy tartar sauce recipe for you: ¼ cup mayonnaise, 2 teaspoons lemon juice, 2 tablespoons finely chopped sweet pickles, salt and freshly ground black pepper to taste. Combine everything in a bowl.
      ML

      Reply

  2. 5 stars
    The fish looks so delish! I thought maybe it was a cornmeal coating at first. Going to try this soon in my air fryer! Does the oven version come out better?

    Reply

  3. Thank you for the great salmon recipes!!! I’ve successfully cooked salmon, I don’t know why I’ve never been able to cook it before. Thanks a million.

    Reply

  5. 4 stars
    Made the fish tonight for dinner as a fish sandwich. My husband said it was a keeper, and would eat this again. Very easy to make in little time. I cooked it in the air fryer.

    Reply

    1. Hi Nancy, at the top of the recipe you can choose air fryer or oven version. For air frying you cook the fish for 10-12 minutes at 400 degrees.

      Reply

    1. Hi Jimme. You want to make sure you season every layer when breading food. The salt seasons the bread crumbs. I always add a little extra breading so it is easier to coat the food, therefore if all the breading isn’t used then all of the salt will not be consumed which is why I add extra salt as well. Of course you can always add less to your liking next time. It’s just like cooking pasta – you season all the water, but you throw most of the water away so all the salt you are adding is not going into your food.

      Reply

  9. 5 stars
    I love fish, and can’t wait to try your recipes in my new air fryer I just purchased very recently!! They all look scrumptious!! Thank you for sharing them!!

    Reply

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