Panko Fish and Chips

Name: Panko Fish and Chips
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Yukon Gold or Maris Piper potatoes, cut into 1/2–3/4" chips; 4 cup Vegetable oil (for deep frying); 1.5 lb Skinless cod fillets, about 4 pieces; 1 cup All-purpose flour (for dredging); 2 large Large eggs (beaten); 2 cup Panko breadcrumbs; 2 tsp Kosher salt and freshly ground black pepper; 0.5 cup Mayonnaise; 2 tbsp Ketchup; 1.5 tbsp Curry powder

Crispy panko-crusted cod with twice-fried chips and a tangy curry-mayo dipping sauce for a pub-style experience at home. The double fry gives steak-cut chips a pillowy interior and razor-sharp exterior while the panko keeps the fish extra crunchy.

0.0(0 reviews)

Prep: 25m · Cook: 30m · Total55 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Maris Piper potatoes

Maris Piper is a British potato variety prized in the UK for chips and roast potatoes; it’s a high-starch, floury potato that yields a fluffy interior and crisp exterior when fried. The flavor is mild and slightly earthy but the key trait is texture rather than a strong taste. You’ll commonly find it in the UK and some specialty or international produce markets; good U.S. substitutes are Russet (for a drier, fluffier fry) or Yukon Gold (for a creamier, more buttery result).

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread that’s processed into coarse, airy flakes, giving a very light, extra-crispy coating when fried. They have a neutral flavor and a distinct texture compared with fine, traditional breadcrumbs. Panko is widely available in U.S. supermarkets (Asian aisle) and can be substituted by pulsing crustless white bread in a food processor or, less ideally, by regular breadcrumbs or crushed cornflakes for crunch.

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Jake's note

"This recipe brings classic British pub flavors to your kitchen — perfect for casual weekend dinners or game-night snacks. Home cooks will love the extra-crispy panko crust and the easy curry-mayo that elevates every bite."

Panko Fish and Chips

This panko Fish and Chips is my shortcut to pub-quality crunch without the heavy, greasy batter — the flaky cod gets an impossibly crisp exterior from Japanese-style panko breadcrumbs while staying delicate inside. The twice-fried, steak-cut chips are the other secret: a low-temperature blanch sets a tender, pillowy interior, and a hot finish turns them glassy and razor-sharp. Together with a bright, curry-spiked mayo, the result is a satisfying contrast of textures and a flavor profile that walks the line between British comfort food and modern crunchy comfort.

This version works for home cooks who want the drama of deep-frying without a complicated batter or long ingredient list. Use Yukon Gold or Maris Piper for creamy flesh that crisps beautifully; chill the breaded fillets briefly so the panko adheres; and time your second fry so fish and chips come out hot and crunchy at the same moment. It’s perfect for a casual weekend dinner, a game-night platter, or scaling up for a small party where everyone can dip and share.

Plan your timing

Enter your target meal time:

6:01 pm–6:10 pm→Prep the chips

6:10 pm–6:19 pm→First fry the chips (low temp)

6:19 pm–6:28 pm→Bread the fish

6:28 pm–6:37 pm→Cook fish and finish chips (high temp)

6:37 pm–6:46 pm→Make the curry-mayo dipping sauce

6:46 pm–6:55 pm→Serve hot

Ingredients

Yield

Instructions

Prep the chips

Cut potatoes into even, steak-cut chips about 1/2–3/4" thick and place in a large bowl of cold water. Add half the salt-and-pepper, then soak for 20 minutes to leach excess starch; drain, pat completely dry with kitchen towels, and set aside on a rack while you heat the oil.

For this step

2 lbYukon Gold or Maris Piper potatoes, cut into 1/2–3/4" chips
2 tspKosher salt and freshly ground black pepper

First fry the chips (low temp)

Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried chips for 6–8 minutes until pale, tender and just set—do not brown. Remove to a wire rack or paper towels to drain and rest while you prepare the fish and raise the oil temperature.

For this step

4 cupVegetable oil (for deep frying)

Bread the fish

Season cod fillets with a little salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko. Dredge each fillet in flour, shake off excess, dip in egg, then press into panko until evenly coated. Keep breaded fillets on a tray and chill for a few minutes to help the coating adhere.

For this step

1.5 lbSkinless cod fillets, about 4 pieces
1 cupAll-purpose flour (for dredging)
2 largeLarge eggs (beaten)
2 cupPanko breadcrumbs

Cook fish and finish chips (high temp)

Increase oil temperature to 375°F (190°C). Fry the fish 3–4 minutes per side (depending on thickness) until golden and cooked through (internal temperature ~140–145°F/60–63°C). Meanwhile, return the par-fried chips to the hot oil in batches and fry 2–4 minutes until deeply golden and crisp. Drain everything on a rack and season chips to taste immediately.

Make the curry-mayo dipping sauce

Whisk together mayonnaise, ketchup, and curry powder until smooth and well blended; taste and season with remaining salt and pepper as needed. Adjust consistency with a teaspoon of water if you prefer a looser sauce.

For this step

0.5 cupMayonnaise
2 tbspKetchup
1.5 tbspCurry powder

Serve hot

Plate a portion of chips with a panko-crusted fillet and a small bowl of curry-mayo. Serve immediately so the fish stays crisp; leftovers can be reheated in a 400°F (200°C) oven to refresh the crust.

Tips from the kitchen

Soak and dry potatoes

Soak cut chips in cold water to remove excess starch, then dry them completely—any surface moisture will lower oil temperature and make soggy fries.

Maintain oil temperatures

Use a probe thermometer and keep the oil at 325°F for the first fry and 375°F for the second; dropping below or soaring above these temps ruins texture and increases oil absorption.

Chill breaded fillets

Rest the panko-coated fish briefly in the fridge for 5–10 minutes so the coating firms up and is less likely to slough off during frying.

Drain on a rack

Use a wire rack over a sheet pan instead of paper towels so hot oil drains away and the crust remains crisp rather than steaming.

Season chips immediately

Salt the fries as soon as they come out of the oil so the seasoning sticks to the hot surface for better flavor throughout.

Variations & substitutions

Gluten-free crust

Swap all-purpose flour for rice or chickpea flour and use certified gluten-free panko or crushed rice cereal for a similar crunch that keeps the coating light.

Beer-battered alternative

For a more traditional pub-style finish, replace the flour-egg-panko sequence with a beer batter (flour + beer + baking powder) and fry until golden for a pillowy, bubbly crust.

Spicy curry-mayo

Add 1–2 teaspoons of sriracha or a pinch of cayenne to the curry-mayo for heat, and a squeeze of lime to brighten the sauce.

Air-fryer adaptation

Toss chips with a little oil and par-cook at 360°F, then finish at 400°F; brush fish with oil before air-frying for a crisped panko coating, though texture will be slightly different from deep-fried.

Storage & make-ahead

Store leftover chips and fish separately in airtight containers in the refrigerator for up to 2 days; keep the curry-mayo in its own jar for up to 4 days. To refresh, reheat in a 400°F (200°C) oven on a wire rack for 8–12 minutes until the crusts re-crisp—avoid the microwave, which makes them soggy.

What to serve with it

Serve with lemon wedges, a small ramekin of curry-mayo, and an optional splash of malt vinegar for an authentic touch; a side of minted or mushy peas gives a fresh, colorful contrast. For drinks, pair with a crisp lager, a citrus-forward IPA, or an off-dry Riesling to balance the richness.

Frequently asked questions

Can I use a different fish?

Yes—haddock, pollock, or tilapia all work well with panko; choose fillets of similar thickness for even cooking and adjust frying time slightly based on thickness.

How do I know the fish is cooked?

Cook until the internal temperature reaches about 140–145°F (60–63°C) and the flesh flakes easily with a fork; timing varies with thickness, but 3–4 minutes per side is a good guideline for standard fillets.

Why do you double-fry the chips?

The first, lower-temperature fry cooks the interior without browning; the second, hotter fry crisps and colors the exterior, creating chips that are tender inside and glassy-crisp outside.

Can I fry fish and chips together?

It’s best to time them so both come out hot—fry the fish separately because it requires a different frying time and can lower oil temperature; return chips to hot oil for the final crisp while the fish rests briefly if needed.

My panko falls off—how can I prevent that?

Make sure to shake off excess flour before dipping in egg, press panko firmly onto the surface, and chill the coated fillets for a few minutes so the binder sets before frying.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep the chips

Yukon Gold or Maris Piper potatoes, cut into 1/2–3/4" chips2 lb
Kosher salt and freshly ground black pepper2 tsp

Step 2: First fry the chips (low temp)

Vegetable oil (for deep frying)4 cup

Step 3: Bread the fish

Skinless cod fillets, about 4 pieces1.5 lb
All-purpose flour (for dredging)1 cup
Large eggs (beaten)2 large
🛒 BuyPanko breadcrumbs2 cup

Step 5: Make the curry-mayo dipping sauce

Mayonnaise0.5 cup
Ketchup2 tbsp
Curry powder1.5 tbsp

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Nutrition Facts

Per serving: about 2 cups

Calories4147

Total Fat362.8g

Saturated Fat77.3g

Trans Fat0g

Polyunsaturated Fat68.3g

Monounsaturated Fat155.7g

Total Carbohydrates167g

Dietary Fiber22.2g

Total Sugars89.2g

Protein79.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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