Salt-and-Vinegar Baked Fish and Chips is a delightful twist on a classic favorite! This recipe brings the flavors of your favorite fish and chips right to your kitchen with a healthy, baked approach.
Why Make This Recipe
You should definitely try this recipe because it’s easy, tasty, and perfect for any day of the week! It’s a great way to enjoy crispy fries and flaky fish without the fuss of frying. Plus, if you love that salt-and-vinegar kick, you’re in for a treat!
How to Make Salt-and-Vinegar Baked Fish and Chips
Making Salt-and-Vinegar Baked Fish and Chips is simple and fun. Follow these easy steps, and you’ll have a delicious meal ready in no time!
Ingredients:
- 14 to 15 ounces frozen French fries
- 5 tablespoons mayonnaise
- 1 tablespoon capers, chopped
- 2 tablespoons distilled white vinegar, plus more to taste
- 4 tablespoons finely chopped fresh dill or parsley
- Coarse kosher salt and black pepper
- 4 (4-ounce) flaky white fish fillets, such as haddock or cod, 1 to 1½ inches thick, thawed if frozen
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
Directions:
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Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scootch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges.
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Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, 2 tablespoons of dill, 1 teaspoon of salt, and ½ teaspoon of black pepper. Transfer about half of the sauce to a small serving dish; set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook.
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In a separate bowl, stir to combine the panko, olive oil, remaining 2 tablespoons of dill, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
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When the fries are slightly crisp at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with panko, then douse the fish and fries with vinegar to taste (1 to 2 tablespoons) and sprinkle with salt.
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Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, about 12 to 15 minutes. Serve immediately with the reserved sauce.
How to Serve Salt-and-Vinegar Baked Fish and Chips
Serve your fish and chips hot straight from the oven. Pair it with the reserved dipping sauce and a sprinkle of extra vinegar for that perfect tangy kick. It’s great for family dinners or casual gatherings!
How to Store Salt-and-Vinegar Baked Fish and Chips
If you have leftovers, store them in an airtight container in the fridge. Enjoy them within 1-2 days for the best taste. You can reheat them in the oven to get that crispy texture back.
Tips to Make Salt-and-Vinegar Baked Fish and Chips
- For extra flavor, try adding some lemon zest to the sauce.
- Make sure the fish fillets are thawed completely before marinating for the best results.
- If you want it crunchier, you can broil the fish for the last few minutes of baking.
Variation
You can also try this recipe with different types of fish, like tilapia or pollock. For a fun twist, add some shredded cheese on top before baking!
FAQs
1. Can I use fresh fries instead of frozen?
Yes, fresh fries can work too! Just make sure to adjust the cooking time based on the thickness.
2. Is this recipe good for kids?
Absolutely! Kids love the crunchy fish and fries, and you can adjust the vinegar to their taste.
3. Can I prepare this dish in advance?
You can marinate the fish ahead of time. Just bake everything right before you’re ready to eat!
