Oven Baked Fish and Chips rolled in seasoned gluten-free panko and served over a bed of crispy fries!
Summer is officially here, so I decided to make this favorite fish and chips recipe with a slight twist to make it healthier, guilt-free but just as delicious as the original fried recipe.
You probably know by now that I am sucker for alternative ways to eat my favorite foods, where otherwise I would have not been able to eat or at minimum would suffer instant consequences of my choices. I usually save my “eat anything” days for special occasions or simply when I do not have a choice. Routinely however I substitute ingredients to make my meals gluten-free, avoid fried foods, refined sugars and straight white carbs which is basically sugar.
SEAFOOD LOVER? TRY THESE!
Fish and chips is one of my favorite dishes for the summer time. Growing up in Brazil we ate fish all the time. Fried, sautéd or in stews, fish was always a favorite specially during our summer trips to the beach.
To make this recipe a bit healthier I decided to bake the cod filets instead of frying. Additionally I used this great gluten-free panko that I found on Amazon and been hooked every since, as well as this gluten-free flour which is the only one I ever use in all my recipes.
The cod come out practically falling apart while the panko layer held well together and is incredibly flavorful too, quite a delicious contrast which makes this dish so special.
This baked fish and chips recipe comes together really easy, you bake the fries and fish together and serve with lot’s of fresh lemon slices, fresh dill and catchup for dipping.
Oven Baked Fish and Chips (Gluten-Free)
- 2 large russet potatoes, cut into ¼ inch fries
- 4 pieces cod
- ½ cup gluten-free flour
- 1 cup gluten-free panko breadcrumbs
- 1 tablespoon olive oil
- 2 large eggs
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 pinch salt and pepper to taste
- 2 whole lemons
- Pre-heat oven to 425F degrees. Line a large baking sheet with parchment paper and set aside.
- Wash and cut the potatoes into about ¼ inch thick fries. Season with olive oil, salt and pepper and arrange fries in baking sheet. Allow for some space between each fries so they crisp up and don't become soggy. Bake for 15 minutes.
- Meanwhile prepare three shallow bowls 1. with flour 2. with eggs beaten 3. with panko, oregano and paprika, stirred to combine.
- Season each piece of cod with sea salt and pepper to taste. Then dip it in flour to completely cover the fish. Then dip in the egg wash and finally in the panko mixture. Repeat until all pieces of cod have been dipped.
- Remove the fries from oven and push them to the sides to make room for the cod in the center. Place the four pieces of cod in the center and bake for an additional 15-20 minutes depending on how thick is the fish. Mine was pretty thick so I baked for a full 20 minutes, other times when I use thinner fish it only takes 15 minutes.
- Remove from over and serve with fresh lemon and dill.