This healthy easy oven-baked fish and olive oil French Fries are the best! The fish is super crispy, tender on the inside and oh so tasty! The fries are light, crispy and oh so yummy!
Who doesn’t love a good fish and chip dinner? Well, I haven’t met anyone who doesn’t, at least not yet. I have made fish in many different ways, and this recipe is the best for a crunchy and crispy exterior and so tender and flaky on the inside. By combining panko and regular bread crumbs you get a perfect crispy fish dinner.
Now these French fries are out of this world! They are restaurant quality and you ask, why? It has to do with what they are cooked in. It makes all the difference in flavour! I have made fries in the past and they don’t come close to these fries, they are ADDITIVE! You just can’t stop eating them! It all has to do with the type of olive oil you use when frying the potatoes. When you have good quality olive oil, it can withstand high temperatures for frying. I used a good quality extra virgin olive oil that was produced in Greece. My Greek friends use olive oil from Greece as well, and they make french fries often and they are sooo good! Any good quality Mediterranean evoo would be able to withstand high temperatures so you can enjoy home fries that would be restaurant quality.
How to make this delicious recipe:
Before you start this recipe, peel and cut your potatoes into match sticks with a sharp knife or French fry cutter. Soak in cold water for a minimum of 1-2 hours or overnight. This will release the starch from the potatoes so you get nice crispy fries. I recommend russet potatoes for best results.
For this recipe I used haddock, and other options are cod, pollack, or tilapia, any mild white fish will work. First cut fish serving sizes, then simply rinse the fish pieces pat dry. Then dredge in flour mixture, egg mixture and pat down bread crumbs until it adheres to the fish. Bake in the oven at 425 degrees F. on a foil lined baking sheet coated with olive oil. To get that crispy exterior we all love, spray the tip with oil to coat. Bake for 25 minutes.
While the fish is in the oven, heat olive oil and start frying your potatoes. When making batches of fries, I suggest to place a cooling rack on top of a baking sheet and once fried place the cooked on a cooling rack, season with salt and keep them warm in the oven.
I made tartar sauce and cabbage salad as sides. Garnish the potatoes and fish with fresh chopped parsley and add some lemon wedges to your plate as well to add that fresh citrus flavour to your fish.
To store:
Fish will store in the refrigerator for up to a day. Reheat on a baking sheet in the oven for 10-12 minutes just until it’s heated through. The French fries are best eaten fresh, as they will get limp when reheated.
Ultimate Crispy Oven Baked Fish with Homemade French Fries
Equipment
- deep fryer, Dutch oven or heavy bottom pot
Ingredients
- 1 lb haddock fillets, cut into serving size (cod or halibut)
- 1/3 cup flour
- ¼ tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 1 egg, beaten
- 2 tbsp milk
- 1/3 cup panko bread crumbs
- 1/4 cup bread crumbs
- cooking spray
- lemon juice
- 2 tbsp parsley, chopped
Homemade French Fries
- 3 large russet potatoes, peeled and cut into sticks
- extra virgin olive oil for frying
- salt and pepper
- 1 tbsp parsley
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and grease it with olive oil or cooking spray.
- Rinse fish and remove any bones. Pat dry with paper towel. Cut the fish into serving portions.
- Combine flour, paprika, garlic powder, and salt in a small bowl. Lay a large piece of wax paper on the counter, or on plates, add the flour mixture to one side and mix together bread crumbs on the other side, and mix together the egg mixture and place in the center in a bowl. Dredge the fish in flour, then coat in egg mixture and pat gently the bread crumbs on both sides.
- Place on prepared baking sheet and coat the fish with olive oil or cooking spray. Bake for 25 minutes or until the fish is tender and the coating is golden and crispy.
- Garnish with parsley. Serve with lemon wedges, tartar sauce, French fries and cabbage salad.
Homemade French Fries:
- Cut and slice potatoes into match sticks with sharp knife or French fry cutter. Place cut potatoes in cold water for a minimum of 1-2 hours or overnight to help to remove the starch from the potatoes. This will make the fries extra crispy.
- Rinse potatoes with cold water, and lay on paper towels or clean dish towel and pat dry.
- Heat olive oil in a deep fryer/dutch oven or heavy bottom pot to 325°. Use a candy thermometer for accurate temperature. Fry each batch for about 5-6 minutes, until golden and crispy.
- Remove and place on a cooling rack sitting on a baking sheet to keep warm in the oven. Season with salt and pepper. Garnish with parsley.
Nutrition
How to make this delicious recipe:
Combine flour, paprika, garlic powder, and salt in a small bowl. Lay a large piece of wax paper on the counter, add the flour mixture to one side and mix together bread crumbs on the other side, and mix together the egg mixture and place in the center. Dredge the fish in flour, then coat in egg mixture and pat gently the bread crumbs on both sides.
Place on prepared baking sheet and coat the fish with olive oil or cooking spray. Bake for 25 minutes or until the fish is tender and the coating is golden and crispy.
