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!
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!)