Potato Chip-Crusted Baked Fish & Chips

These no-fry potato chip-crusted fish & chips couldn't be more fun to make… and eat.

Here is everything you love about fish and chips — crunchy potato wedges and crisp fish fillets — without the hassle of deep-frying. The icing on the, er, fish: it’s cloaked in a layer of crushed potato crisps for extra texture and flavour. While you can use any type of potato chips for this, we like Snackgold Jamón Ibérico Potato Chips from FairPrice supermarket for its thick, ultra crisp bite and nicely salty edge. The result is tasty, tender fish with an umami-laden layer of delightful crackliness. 

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Try Snackgold Black Truffle or Jamón Ibérico potato chips.

Serves 2


For the potato wedges:

3 russet potatoes

3 tbsp soybean or canola oil

1 tsp fine sea salt

For the fish:

450g white fish fillets (try oilier fish like cod)

½ tsp smoked paprika

½ tsp salt

½ tsp ground black pepper

¾ cup mayonnaise

2 cups crushed potato chips (try Snackgold Black Truffle or Jamón Ibérico)

3 tbsp soybean or canola oil


1. Preheat oven to 180°C. Prepare two oven racks, one for the centre of the oven and one below it.

2. Line two baking trays with foil and set aside.

3. Peel the potatoes and cut them into wedges, roughly 2cm wide and 4.5cm long. Place them in a bowl along with the oil and salt.

4. Using your hands, toss to mix evenly and rub the oil and salt into the potato wedges.

5. Spread wedges into a single layer on one foil-lined baking tray. Bake in the oven, on the middle rack, about 15 mins.

6. In the meantime, prepare the fish.

7. Cut the fish fillets into thick strips, about 3cm by 9cm. Pat them dry with paper towels.

8. Place the fish in a large bowl with the smoked paprika, salt, pepper and mayonnaise.

9. Toss, using your hands, to mix well and ensure the fish is lightly and evenly coated with the mayo mixture.

10. Place the potato chips in a large zipper bag. Loosely seal the bag (so some air can escape) and place it on a flat, sturdy surface, like a chopping board. Using a rolling pin or a pestle, bash the bag to crush the potato chips. Don’t crush them too finely. Measure out two cups.

11. Place the crushed potato chips in an even layer on a large plate.

12. One by one, coat the strips of fish by pressing them, on all sides, into the chips. Transfer the fish to the remaining prepared baking tray, arranging them in a single layer.

13. Check on the potato wedges in the oven. They should be golden and crisp around the edges. Flip them over using a spatula and transfer the tray to the lower rack of the oven. Bake for another 5 mins or until golden-brown and a fork inserted into the centre of one goes through easily.

14. Place the tray of fish on the centre oven rack and bake for 15 to 20 mins, until the juices that seep out of it are milky and opaque when pierced with a fork. If you aren’t sure if it’s cooked, cut into a piece to check. The flesh should flake and look opaque. Serve immediately, with tartar sauce or malt vinegar.


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