Fish and Chips

Crispy Baked Fish and Chips. Getting back into the school routine can be tough for parents and kids. This crispy baked fish and chips recipe will make life easier as you transition from summer to school. This recipe takes no time at all, and you only need 10 minutes of prep time. You can bake this fish it in the oven, or even air fryer as well. Using chips as the “breading “will give you the most delicious and crispy texture and I promise it will leave you speechless. This recipe is crispy on the outside, buttery and cooked to perfection on the inside. I am honored to be partnering with Choose Canadian Seafood and I really hope you give this recipe a try. You can find the full printable recipe on their website as well which I will link here

Fish and chips

Fish and Chips

The crispiest oven baked halibut. You will absolutely love this easy 15 minute prep for dinner.
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Prep Time 15 mins
Cook Time 45 mins
Servings 4


The Potatoes

  • 4 russet potatoes cut into 8 wedges 1½ lbs/680 g
  • 1 tbsp (15 mL) avocado oil
  • ¼ tsp each salt and pepper

The Fish

  • ¼ cup (60 mL) all-purpose flour
  • ¼ tsp each salt and pepper
  • tsp (7 mL) onion powder
  • cup (80 mL) cold water
  • 4 175 g skinless Canadian halibut fillet portions I got mine at Longo's, any fish monger or fish store is fine as well
  • 2 cups finely crushed plain or flavoured potato chips

The Sauce

  • 2 tbsp (45 mL) Dijon mustard
  • 1 tbsp (15 mL) maple syrup


  • In a large bowl, toss potatoes with oil and half each of the salt and pepper. Arrange on a large parchment paper-lined rimmed baking sheet. Bake in preheated 450°F (230°C) oven until lightly browned on the bottom; about 20 minutes. Turn over and continue to bake until light golden and just fork-tender; about 15 minutes.
  • Meanwhile, in a bowl, whisk together flour, onion powder, and remaining salt and pepper. Whisk in water. Add fish, turning to coat in batter.
  • I used a food processor to process my chips but you can also crush into crumbs into a Ziplock bag as well. Pour chip crumbs into a shallow dish. One piece at a time, remove fish from batter letting excess drip off; roll and press in crumbs until well coated. Transfer to plate.
  • Once potatoes are light golden, push to one side of baking sheet and arrange fish on other side of baking sheet. Bake until fish is golden and flakes easily when tested with fork and potatoes are golden and tender; about 10 minutes.
  • Meanwhile, in a small bowl, stir together mustard and maple syrup or use a sauce of choice like spicy mayo. Serve with fish and chips.


Can I air-fry or shallow-fry the fish: Absolutely you can, if air-frying be sure to spray the fish on each side with avocado oil spray and air-fry at 400F. The timing will depend on the air-fryer so be sure to check the manual times for fish and make sure to check on it every few minutes as you do not want to overcook this beautiful fish. 
I don’t like mustard, what else can I use: You can use any sauce you enjoy like my 2 Ingredient Spicy Mayo – The Modern Nonna or a tartar sauce. You can even make a spicy Cajun dipping sauce as well. 
What are substitutes for chips: You can absolutely use seasoned panko breadcrumbs, or even an almond flour coating as well if you are gluten-free. Feel free to get creative.
What kind of chips did you use: I used regular ruffles but there are chips at healthy planet which are made of only potatoes, sea salt, and olive oil so I will use those next time as a healthier alternative. 
Tried this recipe?Let us know how it was!
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