Oven Baked Fish and Chips

This gluten free fish and chips recipe features crispy  panko-breaded fish and homemade french fries. It’s the light and healthy  alternative to a classic that never skips on flavor or flaky white  fish!

Cod and haddock are the usual go-to’s because they’re both mildly  flavored and not overly “fishy”. The filets are nice and thick, making  them ideal for baking, frying, and grilling. Pollock is quickly catching  up to these two, though, because of its soft texture and very mild  flavor.

Step-by-Step

Follow our instructions for best results!

cut the potatoes into about ¼ inch thick  fries. Season with olive oil, salt and pepper and arrange fries in  baking sheet. Bake for 15 minutes at 425F degrees.

1

Meanwhile prepare three shallow bowls 1. with flour 2. with eggs beaten 3. with panko, oregano and paprika, stirred to combine.

2

Season each piece of fish with sea salt,  pepper and fresh dill. Then dip both sides of the fish in to the flour.  Then dip in to the egg wash and finally in the panko mixture. Repeat  until all pieces of fish have been dipped.

3

Remove the fries from oven. Turn the fries  over and push them to the sides to make room for the fish. Place the  fish in same sheet pan as the fries and bake for an additional 15-20  minutes depending on how thick the fish is.

4

Remove from oven and serve with fresh lemon and dill, tartar and ketchup.

5

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