Sheet Pan Beer-Battered Baked Fish and Chips

Enjoy Beer-Battered Fish and Chips from the comfort of your own home – no deep fryer required! This Sheet Pan Beer-Battered Baked Fish and Chips is cooked in the oven for a healthier spin on the classic British dish.

It’s that time of the month again.. time for a little Recipe Redux action! And this month, we’re paying homage to one of my favorite kitchen hacks.. the sheet pan meal!

I’ve proclaimed my love for sheet pan meals on the blog before, but my love for this cooking method runs so deep that it’s worth repeating. The sheet pan meal is one of those little life hacks that will have you saying “where has this been my whole life?!” 

In case you aren’t familiar with the term “sheet pan meal”, it’s pretty much exactly what it sounds like. You essentially cook an entire meal on a single baking sheet (or two, depending on how big of a meal you’re cooking), making preparation AND clean up a breeze!

For this month’s Recipe Redux sheet pan challenge, I decided to recreate a healthier (and far less messy) baked version of the beloved deep-fried Fish n’ Chips.

Fish n’ Chips (or “Fish Fries” depending on what you prefer to call them) will always hold a special place in my heart. Growing up, I absolutely despised seafood – or, rather, I despised the SMELL of seafood. As a kid, I refused to even go within 20 feet of anything even remotely “fishy” smelling. I still have vivid memories of me dramatically plugging my nose and causing a stink (no pun intended) any time my mom made me walk by the seafood department at the grocery store. Sorry about that, by the way, Mom.

But, per usual, life has a funny way of working out. Because, fast forward about 15 years and today, seafood is one of my all-time favorite types of foods. Soo what changed?

Well, for starters, I met the Fish Fry.

I like to think of Fish Fries (Fish n’ Chips) as the gateway “drug” into the world of seafood. After all, who can turn down anything coated in a crispy layer of beer battered perfection – especially when it’s served up alongside french fries?

This Sheet Pan Beer-Battered Baked Fish and Chips is a tribute to the meal that finally got me on board with seafood.. only with a healthier spin. White fish is dipped in a homemade beer batter, coated in a seasoned breadcrumb mixture, and baked (not fried!) alongside homemade steak fries for an easy and delicious meal that even the seafood skeptics in your life will eat up!

Enjoy fish n’ chips at home with Sheet Pan Beer-Battered Fish n’ Chips – no deep fryer required!

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Be sure to check out all of the other incredible sheet pan recipes from fellow Recipe Reduxers below. And, as always, let me know if you give this recipe a try by tagging me on Instagram, Facebook, or Twitter so I can see your beautiful creations!

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Sheet Pan Beer-Battered Baked Fish and Chips

Enjoy fish n' chips from the comfort of your own home - no deep fryer required! Sheet Pan Beer-Battered Baked Fish and Chips is a healthy and easy meal the whole family will love!

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

For the fries:

• 3 large Russet potatoes (about 1 1/2 pounds)
• 2 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp pepper

For the fish:

• 4 (4-6 oz) tilapia fillets, fresh or frozen and thawed*
• salt and pepper

For the beer batter:

• 2/3 cup whole-wheat flour (or other flour of choice)
• 3/4 cup light colored beer (I used a lager)
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper

For the breading:

• 1/2 cup whole-wheat flour (or other flour of choice)
• 1/2 cup seasoned Panko breadcrumbs
• cooking spray
• tartar sauce or lemon, for serving (optional)

Instructions

• Preheat oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil and set aside.
• Scrub potatoes well and pat dry. Halve each potato lengthwise and cut into 1/2" thick wedges and sticks. Add potatoes to a large bowl and toss with olive oil, salt, and pepper to coat.
• Spread potatoes in an even layer on the prepared baking sheets. Bake for 20 minutes.
• While the potatoes are cooking, prepare the fish. Pat the fillets dry using a paper towel and season with salt and pepper.
• Add the ingredients for the beer batter to a shallow bowl and whisk to combine. In a separate shallow bowl, combine 1/2 cup whole-wheat flour and 1/2 cup seasoned Panko breadcrumbs.
• Working one at a time, dip the fish in the beer batter and gently shake off excess batter. Dredge in the breadcrumb mixture, patting the breadcrumbs to ensure that they stick.
• After 20 minutes, remove the fries from the oven and flip. Push the fries to the outer edges of the baking sheets to create room in the center for the fish. Transfer 2 fish fillets to the center of each baking sheet and lightly coat both sides of the fish with cooking spray.
• Return the baking sheets to the oven (depending on your oven, you may want to alternate which rack they are on to ensure even baking). Cook for an additional 10-15 minutes, until fries are golden brown and fish is crispy and flakes with a fork.** Serve warm with a squeeze of fresh lemon juice and/or tartar sauce.
  

Notes

* Feel free to substitute any other white fish, such as cod or haddock.

** Cooking times may vary depending on your oven. If you find that your fries are still not as crispy as you would like after 30-35 minutes, transfer the fish to a covered plate to keep warm while you continue to cook the fries. At this time, you can also choose to broil the fries for a few minutes to get them extra crispy (but keep an eye on them to make sure they don't burn!)