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Lunch/Dinner

Baked Fish and Chips

Skip the plane ticket and take a trip across the pond with this recipe for baked fish and chips. It’s a taste of England in your own kitchen but baking instead of frying means it’s a healthier option for a traditional pub meal. Pair it with ketchup if you prefer, but a little bit of vinegar for dipping is how they do it in the UK.

60 min
Prep Time
30 min
Cook Time
90 min
Total Time
serves 4
Est. Yield

Ingredients

Fish:

  • 1 lb. fresh cod, cut into 4 pieces
  • 1/2 cup buttermilk
  • 1 tablespoon Old Bay Seasoning
  • 2 eggs
  • 1 cup whole wheat breadcrumbs
  • 1/2 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix

Chips:

  • 3 large russet potatoes, sliced into 1/4” thick matchstick pieces
  • 3 tablespoon olive oil
  • Salt and pepper to taste

DIRECTIONS

  1. Place the cod in a large plastic bag or shallow container with buttermilk and old bay seasoning. Shake gently to combine and refrigerate for at least 1 hour
  2. Preheat oven to 450°F and line two sheet pans with foil
  3. Toss the potatoes in olive oil and spread in a single layer on one pan
  4. Bake for 15 minutes
  5. Whisk the eggs together in a medium bowl
  6. In a separate bowl, toss the breadcrumbs with the Kodiak Cakes Flapjack and Waffle mix
  7. Remove the cod from the buttermilk marinade and toss in the egg, then in the breadcrumb mixture to coat
  8. Place breaded cod on the second sheet pan
  9. Lower oven to 400°F and place the second pan with the fish in the oven. Continue to bake the fish and chips for 15 minutes or until the fish is flaky and the chips are crisp
  10. Serve with tartar sauce

Nutrition Facts

470
Calories
15g
Fat
48g
Carbs
34g
Protein

Recipe Makes approx. 4 Servings
Serving Size = 1 Piece

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