Baked Fish and Chips

Serves: 4 | Serving Size: 2 fish strips and 1 cup potatoes


4 cups potatoes (about 4 medium)
1 tablespoon oil (canola or vegetable)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 fish filets (about 3 ounces each of any fish), thawed
3 cups cornflakes
1 egg
2 tablespoons water
1/3 cup flour


  1. The potato chips take longer to bake. Once they are in the oven prepare the fish.
  2. Preheat oven to 425°F.
  3. Scrub potatoes under running water using a clean vegetable brush. Cut in half and then into 1⁄4 inch slices
  4. Combine potatoes, oil, salt, and pepper in a bowl. Stir so potatoes are covered with oil.
  5. Spray cookie sheet with cooking spray and lay slices out in a single layer.
  6. Bake for 15 minutes. Turn potatoes over and bake for 15 minutes more, for a total of 30 minutes.
  7. Cut each fillet into two strips.
  8. Place cornflakes in a plastic bag. Crush by rolling a glass over the bag.
  9. Beat egg and water together in a bowl.
  10. Spray a cookie sheet with cooking spray. Put flour on a dish. Dip each strip into flour, then egg mixture, then cornflakes.
  11. Place fish on the sheet and bake in over for 15 minutes until fish is 145°F or flakes easily with a fork.


  • For tartar sauce, stir together 2 tablespoons light mayonnaise and 2 tablespoons pickle relish.
  • Line baking pans with foil for easy cleanup.

This material is provided by Iowa State University Extension and Outreach. For more tips like this, visit the Spend Smart, Eat Smart website.

Baked Fish and Chips Food Nutrition Facts Label