Baked Fish and Chips

When I say fish and chips I am going to bet that most people remember some childhood memory of enjoying this quintessential British fare out of a rolled up piece of newspaper probably somewhere near a beach. For me however the memory that usually comes first to mind is me in a hospital hearing my Dad ask if I still wanted fish and chips.


I was in hospital because I had had a metal rake accidentally flung into my forehead and needed to get eighteen stitches to patch it up, I now have a faded scar in the shape of a smile. Having my father ask if I still wanted to eat a favourite dish of mine was not the memory I wanted mixed up with the memory of a blood soaked favourite t-shirt and pain.


My next memory of eating fish and chips was when I was living in Shanghai and my family decided to go to an Irish pub to have lunch. The menu of course included fish and chips. It was exactly how it should be. Coated in batter served with chunky fries, tartar sauce and lemon wedges.

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Although fish and chips was not originally from the British Isles, the British certainly made it their own. In time it would reach other parts of the British Empire and become a favourite in those countries and territories too.

Each place that it was exported to have put their own spin on the dish. In India the batter is likely to be flavoured with chili powder, in the United States coleslaw is often served on the side.


Today you can find fish and chips shops around the world which specialize in a quick fried version to take with you, however you can also find the dish on menus at fine restaurants where you are likely to get a better cut of fish.

Personally I prefer the family owned shop that has stood for generations, serving loyal customers their favourite fare wrapped in yesterdays newspaper.

Sadly, it has been a long time since I have been able to visit my favourite fish and chip shops as I can no longer eat the batter fried fish. Not only can I not eat the batter as it is prepared with wheat flour I also find it less appetizing to eat fried food.


I don’t usually eat tons of fried food and whenever I can I will try to tweak a recipe so I can bake it with minimal oil. This is how I prepared my fish and chips this time round.

While it may not be as crispy or crunchy as the fried version, you still get that wholesome comforting meal which will (I do not doub)t be pleasing to everyone.

All that needs adding to this meal is a simple green salad, a nice cool sunny day and a comfortable chair to sit in.

Baked Fish and Chips
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Fish and Chips Serves: 2 people     Cook time: 22-25 minutes     Total time: 35-40 minutes
  • For Fish:
  • 1 Pound boneless cod or halibut fillets, cut into strips
  • 1 Cup gluten free bread crumbs
  • ¼ Cup gluten free flour
  • Salt and pepper, to taste
  • 2 Large eggs
  • Lemon wedges, for serving
  • For Quick Tartar Sauce:
  • ½ Cup mayonnaise
  • 2 Tbsp lemon juice
  • 1 Tbsp sweet pickle relish
  • Salt and pepper, to taste
  • For Chips:
  • 6 New Potatoes
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 450 degrees. Line and lightly oil a baking sheet.
  2. Cut potatoes into wedges and coat with olive oil and salt and pepper. Lay out on one half of baking tray.
  3. Bake potato wedges for 10 minutes.
  4. While potatoes wedges are baking in a shallow dish, combine bread crumbs, salt and pepper. In a separate dish, add flour. In a third separate dish, beat eggs.
  5. Coat fish in flour, dip in beaten eggs, then coat with bread crumbs. Continue until all fish pieces are coated. Remove baking sheet from oven and arrange fish on other half of the prepared pan.
  6. Bake for 7 minutes, remove pan and flip potato wedges and fish to other side. Bake for a further 5 minutes.
  7. While that is baking mix together all tartar sauce ingredients in a small bowl. Season to taste with salt and pepper. Serve with fish sticks, potato wedges and lemon wedges.


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