Golden, crunchy fish, crisp oven-baked chips, and buttery crushed peas make this Oven-Baked Fish & Chips a comforting take on the British classic. The fish is coated in fresh breadcrumbs, lemon zest, and crispy bacon for a savoury, crunchy topping, then baked in the oven instead of deep-fried.

This homemade version is ideal for a relaxed family dinner when you want the familiar flavours of fish and chips with a straightforward oven method. Serve everything hot with fresh lemon wedges and let everyone add their favourite finishing touches.

Why You’ll Love This Oven-Baked Fish & Chips

A crunchy breadcrumb coating: Fresh breadcrumbs create a crisp, golden finish when baked.
Classic flavours: Lemon, white fish, potatoes, and buttery peas make a satisfying combination.
Oven-baked preparation: The fish and chips cook in the oven, with only a small amount of oil needed.
A complete meal: Fish, potatoes, and peas bring the main components together on one dinner table.
Easy to customise: Use your preferred white fish and adjust the seasoning to taste.

Crispy Fish & Chips (Oven-Baked)

5.0 from 1 vote

Course: MainDifficulty: Medium

Servings

2-3

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Chips
4 large potatoes , peeled and cut into thick chips
Olive oil
Black pepper
Sea salt
For the fish
2 large white fish fillets (cod, haddock or pollock)
1 cup fresh breadcrumbs
Salt & pepper
Zest of ½ lemon
Olive oil spray or drizzle
4–6 rashers streaky bacon
To Serve
Frozen peas
Butter or olive oil
Lemon wedges

Directions

Prepare the oven chips
Preheat the oven to 220°C conventional / 200°C fan / 425°F. Check your oven’s settings if they differ.
Cut the potatoes into thick, evenly sized chips. Pat them dry, then toss with olive oil, salt, and black pepper until lightly coated.
Spread the chips in a single layer on a large baking tray, leaving space between them. Roast for approximately 30–35 minutes, turning halfway through, until golden and tender inside.
Prepare the bacon breadcrumb coating
If the bacon is not already cooked, fry it in a pan until crisp, then drain on kitchen paper and allow it to cool slightly. Finely chop it.
Combine the bacon with the fresh breadcrumbs, lemon zest, a little black pepper, and a small drizzle of olive oil. Mix until evenly distributed. Taste before adding salt, as the bacon can already be quite salty.
Coat the fish
Pat the fish fillets dry with kitchen paper. Prepare three shallow dishes: one with plain flour, one with the beaten egg, and one with the bacon breadcrumb mixture.
Lightly coat each fillet in flour, shaking off any excess. Dip it into the beaten egg, then press it into the breadcrumb mixture so the surface is evenly covered.
Bake the fish
Place the coated fillets on a lined baking tray and lightly spray or drizzle with olive oil.
Bake at the same oven temperature for approximately 12–15 minutes, depending on the thickness of the fish. The coating should be golden and the fish should be opaque and flake easily with a fork. For food safety, check that the centre reaches 63°C.
Make the crushed peas
While the fish finishes cooking, prepare the frozen peas according to the packet instructions. Drain, then add a little butter or olive oil.
Lightly crush the peas with a fork, leaving some whole for texture. Season with salt and black pepper to taste.
Serve
Divide the oven chips between two or three plates and add the crispy fish and crushed peas. Finish with fresh lemon wedges and serve immediately while the coating is still crisp.

Notes

Dry the fish thoroughly. Excess moisture can prevent the coating from browning properly.
Use fresh breadcrumbs. They create a lighter, more textured crust. If they are very moist, spread them out briefly to dry before using.
Keep the coating in place. Press the breadcrumbs gently onto the fish and handle the coated fillets carefully when transferring them to the tray.
Give the chips room. Crowded potatoes tend to steam instead of crisping.
Don’t oversalt the coating. Bacon adds salt, so season carefully.
Adjust the cooking time to the fillets. Thin pieces cook faster than thick cod or haddock fillets.

Variations

Fish & Chips Without Bacon

Leave out the bacon and season the breadcrumbs with black pepper, lemon zest, and a little dried parsley. Add a light drizzle of olive oil to help the coating brown.

Herby Breadcrumb Fish

Mix chopped parsley or a small amount of dried thyme into the breadcrumb coating for extra flavour.

Extra-Crispy Oven Chips

After cutting the potatoes, rinse off excess starch and dry them thoroughly before tossing with oil. Spread them out well on the tray and turn them halfway through cooking.

Gluten-Free Fish & Chips

Use gluten-free flour and breadcrumbs, and check the labels of all packaged ingredients. Follow the same coating method.

What to Serve with Oven-Baked Fish & Chips

Crushed peas and lemon wedges are classic accompaniments, but you could also serve this dish with a simple green salad, steamed green beans, or homemade tartar sauce.

For a more traditional British-style meal, offer malt vinegar alongside the lemon, if you enjoy it.

Can You Prepare Fish & Chips Ahead?

You can prepare the breadcrumb mixture and cut the potatoes a little ahead of time. Store the cooked bacon breadcrumb mixture covered in the refrigerator if preparing it in advance, and keep raw fish refrigerated until you are ready to coat and bake it.

For the crispiest result, coat and bake the fish just before serving. The chips and fish are best eaten fresh from the oven.

How Should You Store Leftovers?

Refrigerate leftover fish, chips, and peas promptly in separate covered containers and use within 1–2 days for best quality. Reheat the fish and chips in an oven until thoroughly hot; the microwave may soften the breadcrumb coating. Reheat only the portions you plan to eat.

Frequently Asked Questions

Which fish is best for oven-baked fish and chips?

Cod, haddock, and pollock are all suitable. Choose fillets of similar thickness so they cook at a similar rate.

Can I use shop-bought breadcrumbs?

Yes. Fresh breadcrumbs give a light, textured coating, but dried breadcrumbs can also work. You may need to adjust the amount of oil slightly to help them brown.

Why is my breadcrumb coating not crispy?

The fish may have been too wet, the tray may have been overcrowded, or the coating may not have received enough oil. Pat the fish dry, leave space around each fillet, and apply a light, even coating of oil.

Can I cook the fish and chips on the same tray?

It is generally better to use separate trays. The potatoes need more time, and separating them makes it easier to keep the fish coating intact and avoid overcrowding. If using one oven, position the trays so air can circulate and follow your oven’s guidance.

How do I know when the fish is cooked?

The flesh should be opaque and flake easily. For a reliable check, the centre should reach 63°C.

Final Thoughts

This Crispy Fish & Chips recipe brings together flaky white fish, golden potatoes, and buttery crushed peas for a comforting homemade dinner. The lemon and bacon breadcrumb coating adds plenty of flavour, while baking makes the method straightforward.

Serve it straight from the oven with lemon wedges for a relaxed dinner inspired by a much-loved British classic.