Sheet Pan Fish and Chips

Fish and chips are baked together on the same pan creating crispy cod, tasty potatoes and an easy cleanup.

Serves: 4Prep: 10 minutesCook: 40 minutesTotal: 50 minutes

Serves: 4


  • 3 large russet potatoes, cut into wedges
  • 6 tablespoons vegetable oil, divided
  • 2 teaspoons seasoned salt
  • 1 pound cod, cut into 4”x2” pieces
  • 1⁄2 cup all-purpose flour
  • 1 teaspoon salt, divided
  • 2 eggs
  • 1 teaspoon Old Bay Seasoning
  • 1 cup panko crumbs
  • 2 tablespoons parsley, chopped


  • Soak cut potatoes in cold water for 30 minutes. Drain and pat dry.
  • Preheat oven to 450°F.
  • Toss potatoes with 3 tablespoons vegetable oil and sprinkle with seasoned salt. Arrange fries in a single layer on a parchment lined sheet pan and bake for 25 minutes.
  • Mix flour and ½ teaspoon salt in a shallow dish. Mix eggs and Old Bay Seasoning in another dish and add seasoned panko crumbs in the third dish.
  • Coat the fish in flour, dip into eggs and coat with panko crumbs.
  • After potatoes have baked for 25 minutes, turn over and push to the side of the pan. Arrange fish on baking pan and drizzle with 3 tablespoons vegetable oil. Bake until fish is golden brown and flakes easily with a fork and potatoes are tender, about 15 minutes. Remove from oven and sprinkle with remaining salt.
  • Garnish with chopped parsley and serve with tartar sauce and lemon wedges. Refrigerate leftovers.