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4.84 from 6 votes
Sheet pan fish and chips on brown paper with malt vinegar and tartar sauce.
Sheet Pan Fish and Chips - Oven Version
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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.
Course: Entrées
Cuisine: American, British
Keyword: Seafood, One Pot Meal, St. Patrick's Day Recipes
Servings: 4
Calories: 460 kcal
  • 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
  • pounds cod fillets cut into 4-inch pieces
  • malt vinegar
  • tartar sauce
  • 4 lemon cut into wedges
  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.
Nutrition Facts
Sheet Pan Fish and Chips - Oven Version
Amount Per Serving
Calories 460 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 155mg52%
Sodium 2264mg94%
Potassium 1687mg48%
Carbohydrates 64g21%
Fiber 8g32%
Sugar 6g7%
Protein 42g84%
Vitamin A 1115IU22%
Vitamin C 83mg101%
Calcium 145mg15%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.