Salt-and-Vinegar Baked Fish and Chips
Updated September 8, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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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 1 ½ inches thick, thawed if frozen
½ cup panko bread crumbs
1 tablespoon olive oil
Nutritional analysis per serving (4 servings)
31 grams carbs; 111 milligrams cholesterol; 478 calories; 9 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 3 grams fiber; 936 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, 2 tablespoons dill, 1 teaspoon salt and ½ teaspoon 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.
- Step 3
In a separate bowl, stir to combine the panko, olive oil, remaining 2 tablespoons dill, ¼ teaspoon salt and ¼ teaspoon black pepper.
- Step 4
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.
- Step 5
Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.
Private Notes
Comments
The fries go back in the oven with the fish. The fries cook for 15 to 20 minutes, then the fish is added to the same sheet pan and the fries and fish cook together for 12 to 15 minutes. We adjusted the language in the recipe to make that clearer. Thanks!
Use malt vinegar to make it more like British fish and chips.
I made this for dinner tonight and I really loved it! I used a whole 20 oz. bag of Wegman’s hand cut frozen fries and frozen cod. I didn’t bother defrosting all the way and just cooked an extra five minutes. The cooking time was longer than the fries called for but it did not matter and I loved the extra crispness.
I made this with surubí, an Amazonian fish, and the result was great.
Highly scrumptious! Made as written though halved the portions for two people, and made two small changes: subbed parsley for dill since I didn’t have dill, also subbed malt vinegar for white vinegar. Haddock from the fish market was an excellent choice. Plated with fresh, roasted asparagus. No regrets and hope to enjoy again soon!
30-35 minutes seems a long time for the fries at 425.