How to Make Sheet Pan Fish and Chips: A New England Favorite

fish and chips at our fresh fish restaurant in ctFish and chips are as popular in New England as they are in Britain. You don’t have to have a deep fryer to make this meal at home. Baked fish and chips are just as delicious and kinder to your waistline.

The first step to making perfect fish and chips at home is buying fresh white fish fillets from your local fishmonger or grocery. Halibut, hake, pollock and haddock are the best fish to choose. When you buy them, make sure that the fillets are firm and not mushy to ensure you are choosing fresh, delicious fish for cooking.

Along with the white fish of your choice, stock up on potatoes for the “chips.” Yukon Gold potatoes are the most popular kind for homemade chips. Be sure that you have all of the other ingredients while you’re there.


  • (4 Servings)
  • 1-pound white fish fillets, cut into 4×2-inch pieces
  • 4 medium to large potatoes
  • 1/4 cup buttermilk
  • 4 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1/4 cup flour
  • 1 egg
  • 1 cup panko or breadcrumbs
  • Once you have your ingredients, you are ready to get started!


Place the fish fillets in a plastic zip lock bag with a ¼ cup of buttermilk and a ½ teaspoon of salt. Seal the bag and let them marinate in the refrigerator for 20 minutes. While they marinade, prepare the chips.


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Cut potatoes into spears.
  3. Toss the potato spears in the olive oil and dust with salt.
  4. Spread the potato spears out on a baking sheet.
  5. Bake in preheated oven for 15 minutes. Turn over and bake for another 15 minutes or until they are tender.

Once the chips are in the oven, it’s time to begin making the fish.

fresh seafood at our retail fish market in Wethersfield ct


  1. Pour ¼ cup of flour into a shallow dish.
  2. Beat egg with 1 teaspoon of salt and 1 teaspoon of water. Then pour into a separate shallow dish.
  3. Pour panko or breadcrumbs into another shallow dish and mix with 1 teaspoon of salt.
  4. Remove the fish from the plastic bag and pat down with a paper towel to remove the moisture.
  5. Gently coat the fish with flour from the first bowl. Shake off any extra flour.
  6. Dip the fish in the egg mixture after coating it in flour.
  7. Coat the egg-soaked fish in panko or breadcrumbs as evenly as possible.
  8. Place the fish on a pan.
  9. Bake in the center of the oven for 15 minutes or until golden brown and flaky.
  10. Throw away the extra flour, panko or breadcrumbs and egg mixture.

Once the fish and chips are done, serve them with a side of homemade tartar sauce.

If you loved this recipe, check out our Pinterest board! Swing by City Fish Market to pick up the best fresh fish in Connecticut!

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