Sheet Pan Fish and Chips

How to Make Sheet Pan Fish and Chips

1. 1

   Step 1: Preheat and prepare the fries

   Preheat the oven to 425°F (220°C). Toss the cut potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder and 1 teaspoon kosher salt until evenly coated, then spread in a single layer on a rimmed sheet pan. Roast for 20 minutes, flipping once halfway, until edges begin to brown and potatoes are tender.

   For this step

   • 1 1/2 lbRusset potatoes, scrubbed and cut into 1/2-inch fries
   • 2 tbspOlive oil
   • 1 tspSmoked paprika
   • 1/2 tspGarlic powder
   • 1 tspKosher salt
2. 2

   Step 2: Make the panko-parmesan coating

   While the fries start roasting, combine the panko breadcrumbs and grated Parmesan in a shallow bowl and zest the lemon into the mixture. Beat the large egg in a separate shallow dish to use as the binder. The lemon zest brightens the coating and helps it crisp in the oven.

   For this step

   • 1 cupPanko breadcrumbs
   • 1/3 cupGrated Parmesan cheese
   • 1 wholeLarge egg, beaten
   • 1 wholeLemon (zest for coating + wedges to serve)
   
3. 3

   Step 3: Coat the fish and arrange on the pan

   Pat the fish fillets dry and season lightly with a pinch of kosher salt. Dip each fillet in the beaten egg, letting excess drip off, then press both sides firmly into the panko-parmesan mixture to adhere. Move the fries to one side of the sheet pan to make room, place the coated fillets on the empty side and return the pan to the oven for 10–12 minutes, until fish is opaque and flakes easily.

   For this step

   • 1 lbWhite fish fillets (cod, haddock or pollock), skinless, about 4 fillets
4. 4

   Step 4: Crisp the coating (optional)

   For extra crunch, switch the oven to broil for 1–2 minutes and watch closely so the panko doesn’t burn; this step takes the coating from golden to crisp. If you prefer a gentler finish, simply bake an additional 2–3 minutes instead.
   
5. 5

   Step 5: Rest, finish and serve

   Let the fish rest 1–2 minutes on the pan, then transfer fillets and fries to plates. Serve with lemon wedges for squeezing over the fish and enjoy immediately—this is best eaten while the coating and fries are still hot and crisp.

1. Preheat the oven to 425°F (220°C). Toss the cut potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder and 1 teaspoon kosher salt until evenly coated, then spread in a single layer on a rimmed sheet pan. Roast for 20 minutes, flipping once halfway, until edges begin to brown and potatoes are tender.
2. While the fries start roasting, combine the panko breadcrumbs and grated Parmesan in a shallow bowl and zest the lemon into the mixture. Beat the large egg in a separate shallow dish to use as the binder. The lemon zest brightens the coating and helps it crisp in the oven.
3. Pat the fish fillets dry and season lightly with a pinch of kosher salt. Dip each fillet in the beaten egg, letting excess drip off, then press both sides firmly into the panko-parmesan mixture to adhere. Move the fries to one side of the sheet pan to make room, place the coated fillets on the empty side and return the pan to the oven for 10–12 minutes, until fish is opaque and flakes easily.
4. For extra crunch, switch the oven to broil for 1–2 minutes and watch closely so the panko doesn’t burn; this step takes the coating from golden to crisp. If you prefer a gentler finish, simply bake an additional 2–3 minutes instead.
5. Let the fish rest 1–2 minutes on the pan, then transfer fillets and fries to plates. Serve with lemon wedges for squeezing over the fish and enjoy immediately—this is best eaten while the coating and fries are still hot and crisp.