Baked fish and chips don’t have to be tasteless. This breaded cod tastes as good as the fried version!
There’s nothing like a basket of fried fish and chips. I know this. However, I am not one to deep fat fry food at home so I had to come up with something that was pretty close to the real version. This baked fish and chips is my go-to homemade version of fish and chips.
I don’t usually like breaded fish, but this breaded fish is crispy and not greasy and super full of flavor. Baked fish and chips doesn’t get any better than this!! I’m pretty sure my plate was empty seconds after I sat down. Sometimes I seem to forget that business about eating slow and enjoying it.
Summer fun is among us friends and my kids are taking every advantage of it. We have been spending most of our days outdoors doing little kids things involving water, dirt, or both! Splash pads are nearly a daily thing, parks make an appearance as long as they are close to a splash pad and when it cools in the evening we eat outside and run around some more in the yard.
Summer.
It is such a fun time!
Summer.
Exhaustion also comes to mind a bit!
I really love some delicious and healthy dinners on the table in the evening in order to get us all rejuvenated for the next day. You never know what the next day is going to bring so you just have to be ready at all times! Summers are unpredictable and life with a 4, 5, and 6 year old is even less predictable. Some days we eat baked fish and chips for dinner and the next night we have cereal.
When you are in the mood for a non-cereal night, try out this baked fish and chips! I am certain you will like it!!
Baked Fish and Chips
Ingredients
Baked Fish
- 1 1/2 lb cod or other white fish like halibut or pollock cut into about 1'' wide x 3 1/2-4'' long strips
- 1 cup buttermilk
- 1 teaspoon dill weed
- 1/2 cup whole wheat flour
- 2 eggs lightly beaten
- 1 cup whole wheat bread crumbs
- 1 lemon
- fresh parsley
Instructions
Baked Fish
- Preheat oven to 400℉. Line baking sheet with parchment paper and set aside.
- Place fish strips into sealable plastic bag along with buttermilk and dill weed. Refrigerate for 20 minutes.
- Meanwhile, start prepping potato wedges and cook.
- Place whole wheat flour, eggs, and whole wheat bread crumbs in 3 separate shallow dishes for dipping the fish in.
- First, coat the fish with the flour on all sides, dip the fish in the egg wash on each side, and then coat with the bread crumbs.
- Line the fish sticks on the parchment lined baking sheet and bake for 15-20 minutes. Serve with a lemon wedge to squeeze over the fish and some chopped fresh parsley if desired.
- Enjoy!
Notes
More Seafood Dinner Ideas
Spicy Sriracha Shrimp Tacos
Toasted Tuna Everything Bagels
Lemon Thyme and Brown Butter Scallops
