This Sheet Pan Fish and Chips is a healthier version of a restaurant favorite and a complete meal with the addition of blistered green beans. Sheet Pan Fish and Chips is ready in under an hour.
Sheet Pan Fish and Chips
For Midwestern Catholics, the Friday night Lenten fish fry is as sure a part of springtime as daffodils and Easter bunnies. There is an Italian restaurant in my hometown (I’m talking about Lino’s for my Rockford peeps) that most people go to for pizza. My family goes for the fish fry. Its delicious, it’s my favorite. It’s not something I could eat every day. But I do crave it whenever I visit.
Of course, while I love fried food as much as the next person, preparing it at home is a messy (and unhealthy) proposition. Luckily, this baked Sheet Pan Fish and Chips dinner is a faster, healthier, weeknight-worthy solution.
Perfection on One Pan
This Sheet Pan Fish and Chips recipe combines my popular Panko-Crusted Cod Recipe with oven-baked potato wedges and garlicky green beans to create a delicious, complete one-pan meal.
Magical Mayo
My version streamlines the dredging process significantly. Instead of doing a triple dredge in flour, then egg, then Panko, I use a mixture of mayonnaise and egg followed by Panko. The mayonnaise serves two purposes: it clings to the fish so that the flour dredge is unnecessary, plus it adds locks in moistness and adds great flavor.
All the Sides
Traditional fish fries typically involve two things: Fish and Chips. While I fully endorse that deliciousness, if I’m making this at home on a weeknight, the mom in me insists on a vegetable. My kids adore green beans and they’re an easy addition to the pan. You can even toss them in the same bowl you used for the potatoes to avoid dirtying another dish.
Speaking of potatoes, to ensure maximum golden crispness, get the potatoes into the oven first. With many of my other sheet pan recipes, I recommend lining the pan with parchment but for this one, I highly recommend tin foil. The foil makes for easy cleanup and conducts heat more efficiently so your potatoes will get an absolutely beautiful, golden chip-like crust.
While the potatoes are getting a head start, toss your green beans with garlic and oil and dredge that fish. Those get added to the pan in stages and at the end, you can turn on the broiler for a minute or two to get the most golden color possible on your fish.
Perfect Pans
If things start looking a bit crowded using just one pan, you can always arrange the green beans on a second pan that you can add at the very end. Speaking of pans, if you’re a fan of Sheet Pan Meals, its really worthwhile to invest is a few professional grade rimmed baking sheets (NOT COOKIE SHEETS). These suckers were used for everything in culinary school and I do mean everything. We use them to drag stuff around the kitchen, arrange prepped ingredients, serves snacks, and of course bake stuff.
For the home kitchen, I recommend stocking your cupboards with at least two heavy-duty half-sheets (perfect for most Sheet Pan Meals) and one or two quarter sheets (the ideal size for those green beans).
Nordic Ware Half and Quarter Sheet Pan Set
Tartar Time
Fact: Everything on this plate tastes amazing dipped in tartar sauce. Even the green beans. Also Fact: You don’t need to buy tartar sauce. Ever. Seriously, I bet you have everything you need to make your own delicious Homemade Tartar Sauce RIGHT NOW. Seriously, its nothing more than green onion, dill pickles, mayo and lemon juice. See the recipe notes section below for a slightly more coherent “recipe.”
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Sheet Pan Fish and Chips with Blistered Green Beans
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: Serves 4
Description
This Sheet Pan Fish and Chips is a healthier version of a restaurant favorite and a complete meal with the addition of blistered green beans. Ready in under an hour.
Ingredients
- 1/4 cup buttermilk
- 1 pound cod, cut into four pieces
- 6 medium Yukon gold potatoes — about 1 1/2 pounds, scrubbed
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh garlic, divided — about 1 large clove
- 1 pound fresh green beans — cleaned and trimmed
- 1 egg
- 1/4 cup mayonnaise
- 1 cup Panko breadcrumbs
- Lemon wedges — for serving
Instructions
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking Add the buttermilk and 1 teaspoon each of salt and pepper to a medium bowl with lid and mix to combine. Add the fish and seal tightly with a lid. Refrigerate for at least 20 minutes and up to 8 hours.
- Meanwhile, quarter the potatoes. Place the potato wedges in a large bowl. Top with olive oil, half of the garlic, and 1 teaspoon salt. Toss to coat, then spread in an even layer with one of the cut sides down, on the prepared baking sheet. Bake for 20 minutes, turning once halfway through.
- While the potatoes cook, place the green beans in the same bowl you used for the potatoes. Add the remaining tablespoon of olive oil, garlic and 1 teaspoon of salt and toss to combine. Set aside.
- Place the egg and mayonnaise in a shallow bowl and whisk with a fork until evenly combined and smooth. Places the Panko crumbs in a second shallow dish. Remove the fish from the buttermilk marinade, shaking off any excess, then dip in the mayonnaise mixture, coating all sides. Then dip in dip in the Panko. Press the Panko onto the fish’s surface so that it sticks to all sides. Spray each piece with a light, even coating of baking spray.
- Remove the baking sheet from the oven and push the potatoes to the outside edges of the baking sheet then arrange the fish in the empty space on the baking sheet. Repeat with the remaining fillets.
- Bake the potatoes and fish together for another 10 minutes, then add the green beans to the pan* and continue baking until the fish flakes easily with a fork. For optimum browning, you can switch the oven to “broil” for a few minutes, (watch closely) until the crust on the fish is golden brown. Serve with lemon wedges and tartar sauce*.
Notes
*If the pan is too crowded, cook the green beans on a second sheet pan placed on the rack above the first.
* To make an easy, homemade tartar sauce combine 1 minced green onion, 1 minced dill pickle spear, 1/2 cup of mayonnaise and the juice from half a lemon in a medium bowl.
Keywords: Sheet Pan dinners, One Pan Dinners, Fish and Chips, Cod
