Crispy Fish and Chips Tray
Skip the greasy pub and make this ultra-crispy baked fish and chips tray at home. A foolproof, science-backed method for shatteringly crisp crust without deep frying.
- Starch over gluten: Using cornstarch and rice flour prevents gluten development, ensuring a delicate, crispy shell.
- The wire rack trick: Elevating the fish allows hot air to circulate underneath, preventing steam from pooling and softening the bottom crust.
- High-heat potato parboiling: Parboiling the potatoes in alkaline water releases starches that crisp up beautifully in the oven.
My old aluminum baking sheet still bears a dark, polymerized oil stain from the winter I tried to bake fish and chips every Friday night. I was determined to get that shatteringly crisp pub texture without turning my kitchen into a grease-splattered hazard zone.
It was a total disaster for weeks.
Here is the scientific reality of why oven-baked fish usually sucks: fish releases an immense amount of water as its proteins contract during cooking. If that moisture has nowhere to go, it traps steam under the breading, turning your beautiful crust into a sad, mushy paste. I tested six different flour blends, and standard all-purpose flour failed every single time because it develops too much gluten when wet, holding onto that moisture instead of letting it evaporate.
The simple fix is a 50/50 blend of cornstarch and rice flour, which completely bypasses gluten formation. This combination allows for rapid starch gelatinization, creating a rigid, microscopic network that locks out moisture and guarantees a crunch that lasts. Trust me on this one, it is hands down the easiest way to get that authentic crunch without a deep fryer, even if the batter looks a tad clumsy when you first whisk it up.
You do not need any fancy equipment for this, just a standard wire rack set inside your baking sheet. Let's get our hands dirty and make some magic.
Crispy Fish and Chips Tray
Ingredients
- 4 large cod or haddock fillets (about 150g each)
- 4 large Russet potatoes, cut into wedges
- 1/2 cup cornstarch
- 1/2 cup rice flour
- 1 tsp baking powder
- 1 tsp Diamond Crystal kosher salt
- 1/2 cup ice-cold sparkling water
- 3 tbsp vegetable oil
- Lemon wedges and tartar sauce for serving
Directions
- Preheat your oven to 425°F (220°C) and place a wire rack inside a large baking sheet.
- Parboil the potato wedges in salted water for 5 minutes, then drain and shake them vigorously in the pot to roughen the edges.
- Toss the potatoes with 2 tablespoons of vegetable oil and spread them across one side of the baking sheet; bake for 15 minutes.
- Meanwhile, whisk together the cornstarch, rice flour, baking powder, and Diamond Crystal kosher salt in a medium bowl.
- Pour in the ice-cold sparkling water, whisking gently until just combined (a few lumps are perfectly fine).
- Pat the fish fillets completely dry with paper towels, dip them into the batter, and place them on the wire rack on the other side of the baking sheet.
- Bake for another 20 minutes, flipping the potatoes halfway through, until the fish crust is golden and shatteringly crisp.
Notes
- Always use Diamond Crystal kosher salt; if you are using fine table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
- The baking powder in the batter releases tiny carbon dioxide bubbles when heated, which expands the coating and creates a lighter, airier crunch through starch gelatinization.
- Do not let the battered fish sit on the counter before baking; the cold liquid must hit the hot oven immediately, or the batter will turn gummy and stick to the rack.
- After a day in the fridge, the moisture from the fish will inevitably soften the crust. To revive it, never use a microwave; instead, reheat on a wire rack in a 400°F oven for 8 minutes.
Serving Suggestions
To get the full pub experience right at your dining table, serve this tray piping hot with plenty of acidic and creamy elements to balance the crunch.
- Classic mushy peas with a hint of fresh mint.
- A generous side of Spicy Jalapeño Coleslaw to cut through the richness.
- Homemade tartar sauce loaded with capers and fresh dill.
- A splash of malt vinegar sprinkled directly over the hot chips.
- Serve alongside a Tinned Fish Board with spicy smoked salmon and creamy cheeses for an ultimate seafood feast.
Storage and Reheating
Let's be completely honest here: fried or baked fish is always best eaten within ten minutes of leaving the oven. But if you do end up with leftovers, store them in an airtight container lined with a paper towel to absorb excess moisture.
They will keep in the refrigerator for up to two days. Just don't even think about touching that microwave button unless you want rubbery fish.
It ruins the texture completely.
To reheat, place the cold fish and chips back onto a wire rack set inside a baking sheet. Pop them into a preheated 400°F (200°C) oven for about 8 to 10 minutes until you hear the oil sizzling again.
This method coaxes the remaining fat to crisp up the starch barrier once more. It's almost as good as day one.
Ingredient Substitutes
If you don't have everything in your pantry, don't panic. Here are the easiest swaps that won't ruin your dinner:
- Rice Flour: If you can't find rice flour, you can substitute it with potato starch or extra cornstarch, though the texture will be slightly denser.
- Sparkling Water: Any light, bubbly beverage works. Club soda, seltzer, or a cheap light lager will do the trick to aerate the batter.
- Cod: Haddock, pollock, or halibut are excellent direct substitutes. Just ensure the fillets are of uniform thickness so they cook evenly.
There is something incredibly comforting about pulling a hot, sizzling tray of fish and chips out of your own oven. It feels like a minor triumph over the elements, especially on a rainy evening when you just want to curl up on the couch. If you love crispy seafood as much as I do, you might also want to try these Crispy Fish Tacos or even a homemade Crispy Beer-Battered Fish Burger for your next weekend project.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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