Fish and chips are a classic—crisp, golden potatoes paired with tender, flaky fish, all wrapped in a cozy blanket of batter. But let’s be honest: the deep-fried goodness comes with a side of guilt. Enter this healthier version, where everything gets crisped in your trusty toaster oven. Same satisfying crunch but way less oil. It’s the fish and chips you can actually feel good about.
What You’ll Need
For this crispy oven-baked rendition, we’re going with cod—a mild, flaky fish that holds up well under a coating of panko breadcrumbs. For the “chips,” we’re sticking with yellow potatoes because they’ve got that perfect balance of creamy interior and crispy exterior.
The Fish:
- 1 Cod Fillet
- 1/2 Cup Buttermilk
- 1 Tbsp Old Bay Seasoning
- 1/2 Cup All-Purpose Flour
- 1 Egg White
- 1/2 Cup Panko Breadcrumbs
- 1/2 Lemon, sliced
The Chips:
- 2 Yellow Potatoes, cut into wedges and fries
- 2 Tbsp Avocado Oil
- 1 Tsp Paprika
- 1 Tbsp Cornstarch
- 3/4 Tsp Kosher Salt, divided
- 1/4 Tsp Black Pepper
For Dipping:
- 2 Tbsp Tartar Sauce
- 2 Tbsp Greek Yogurt
- 1 Tsp Dijon Mustard
- Juice of 1/2 Lemon
- 2 Tbsp Fresh Parsley, chopped
Get Your Marinate On
First things first: you’re going to marinate the fish. Toss your cod fillet into a zip-top bag with 1/2 cup buttermilk and a good shake of Old Bay (we’re talking a tablespoon here). Seal it up, toss it in the fridge, and let it chill for 20 minutes while you prep everything else. This isn’t just about flavor—it will make your fish crazy tender.
It’s Potato Time
While the fish is soaking up all those flavors, let’s get to the potatoes. We’re doing a mix of wedges and fries because variety is the spice of life. Once you’ve sliced your potatoes, dunk them in a bowl of cold tap water to wash off the starch. Then, plunge them into a second bowl filled with iced water—the secret to crispy oven-baked fries. Throw that bowl in the fridge for 30 minutes to an hour. This additional step is worth it one hundred percent, trust me.
Season and Bake
Pull those potatoes out of their icy bath and pat them dry—drier potatoes mean crispier fries. Toss them in a bowl with two tablespoons of avocado oil, 1 teaspoon of paprika, and 1 tablespoon of cornstarch. The cornstarch gives them that extra crunch, while the avocado oil helps everything brown up nicely.
Spread your potato slices on a non-stick flat pan lightly oiled and seasoned with half a teaspoon of kosher or sea salt and one-quarter teaspoon of black pepper. Cover with aluminum foil, trapping the steam, then pop the pan in your toaster oven at 450°F for 15 minutes.
Dredge and Bread
Now, back to the fish. Set up a dredging station:
- Flour in one bowl, beaten egg white in another, and panko breadcrumbs in the third.
- Pull your fish from the fridge and give it a shake to get rid of any excess buttermilk.
- Dredge the fillet in flour, dip it into the egg white, and press it into the panko until it’s fully coated.
Let’s Get Crispy
Once those 15 minutes are up, take the flat pan from the oven, remove the foil, and flip the potatoes. Slide them to the edges of the pan to make room for the fish, which you’ll place right in the center. Arrange a few lemon slices around the fish—they’ll get all caramelized and add a pop of brightness to the final dish.
Pop the HeatMate flat pan back in the toaster oven, uncovered this time, and bake for another 15 minutes at 450 °F. The fish should be perfectly cooked, with a crunchy coating that shatters when you bite it.
Saucy Details
While everything’s finishing up in the oven, whip up your sauces. Tartar sauce is a must-have classic, but we’ve also decided to mix things up with a tangy yogurt-mustard dip. Combine two tablespoons of Greek yogurt, one teaspoon of Dijon mustard, and a squeeze of fresh lemon juice in a small bowl. Stir it all together, and you have another creamy, zesty sauce perfect for dipping.
Plate and Devour
When the timer dings, pull the flat pan out from the oven and check the internal temperature of the fish—it should be 145°F. The potatoes should be golden and crispy, with an internal temperature between 205-210 °F.
To plate, start with the fish as the star of the show. Surround it with your perfectly crisped potato wedges and fries. Scatter some fresh parsley over the top and add a few lemon slices. Serve with the tartar sauce and yogurt-mustard dip on the side.
Chef’s Notes on Making the Best Fish and Chips in Your Toaster Oven
- Pick the Perfect Fish: Choose a thick, flaky white fish like cod, haddock, or pollock. These fish are mild in flavor and hold up well during cooking. Aim for uniform cuts so each piece cooks evenly, staying tender and juicy.
- Marinate for Flavor and Tenderness: The buttermilk and Old Bay seasoning are key players here. The buttermilk tenderizes the fish, keeping it moist, while the Old Bay adds a subtle, savory kick. Marinate for at least 20 minutes to let those flavors soak in.
- Prep the Potatoes Right: The secret to crispy fries is removing the excess starch. First, soak the cut potatoes in tap water to wash off the starch, then transfer them to an ice water bath. Chilling them in the fridge for 30 minutes to an hour afterward ensures they stay crisp on the outside and soft on the inside.
- Cornstarch for Crunch: Tossing your potato wedges in cornstarch before baking is a game-changer. It creates a light, crispy coating that mimics deep-frying. Add some avocado oil to help the starch stick and promote even browning.
- Crank Up the Heat: Bake at 450°F to replicate the high heat of a deep fryer. Cover the potatoes to steam and soften, then uncover them for the last few minutes to get that golden crunch. The fish will bake quickly at this temperature, so keep a close eye on it!
Dig In
So, in the end, you’ve got a healthy take on fish and chips that don’t skimp on flavor or texture. The fish is tender and flaky, the potatoes are crispy perfection, and the dipping sauces bring everything together. Plus, it all comes together in your toaster oven, making it an easy weeknight meal or an impressive dish when you’re feeling fancy.
Enjoy your guilt-free fish and chips!