Crispy Baked Fish (5 Ingredients!)

As someone who grew up in New England, I have always been particularly fond of fish and chips. There’s just something about that soft and tender fish being coated with a crispy, flavorful batter that hits the spot every time. This Crispy Baked Fish recipe is inspired by my love for fish and chips, but made into a much healthier dish.

Traditional fried fish dishes that you can order at restaurants are often loaded with saturated fats, sodium, and way more calories than you would expect from fish. I wanted to find a way to enjoy one of my favorite foods, while lightening it up to turn it into a guilt-free dish I could enjoy anytime I wanted.

Crispy Baked Fish is made with fresh cod coated in a super simple batter, then baked in the oven to crispy and delicious perfection. All the flavor, none of the guilt! Not only is it incredibly tasty, but it’s super easy to make and cooks in just 15-20 minutes.

You can serve this dish in a ton of different ways, depending on what you’re in the mood for. Toss it into a sandwich, serve it over a salad, or pair it with some Baked Sweet Potato Fries for a healthier version of the classic fish and chips combo. Delicious!

Key Ingredients for

To bring this Crispy Baked Fish to life, you will need the following key ingredients:

• Cod: Although this recipe calls for cod, you can really use any kind of white fish. I recommend using fresh fish if possible, but you can also thaw out frozen fish if needed.
• Eggs: As with most breaded recipes, the eggs here serve as a binder. They help the breadcrumbs stick to the fish and maintain its texture while baking.
• All-purpose flour: Much like the eggs, the flour helps the breading stick to the fish so they get nice and crispy. For a gluten-free dish, simply swap out the flour for a gluten-free variety.
• Breadcrumbs: Breadcrumbs are what form the breading of these delicious baked fish pieces. I like to use seasoned breadcrumbs, but you can use plain ones and season them yourself if you like.
• Old Bay: When it comes to fish, there is no spice blend more perfect than Old Bay. In my opinion, at least. Old Bay contains celery seed, paprika, cayenne, dry mace, allspice, garlic powder, ginger, and pepper. You could also swap in seasoning salt, lemon pepper, or Cajun seasoning. 

Recipe Tips for Baked Breaded Fish

Here are some of my top tips to really make this dish shine:

• Switch up your fish. Although this recipe calls for cod, any white fish will work well here. Some of the best alternatives to cod include haddock, pollock, grouper, and striped bass.
• Use a cold batter and use it immediately. Cold batter sticks to the fish best, so try popping yours into the fridge for a few minutes before using it, if you have the time.
• When battering the fish, use the same spoon to transfer the fish from the eggs to the breadcrumb mixture. This will help ensure the batter sticks the way that we’re aiming for.
• Press the breadcrumbs into the fish, as this will give it a good stick. It will also help to flatten the fish out a bit, making it more similar to the consistency of regular fish and chips.
• If you have any excess batter, you can use it to make baked onion straws, baked pickles, or any other crispy baked delicacy that your heart desires.
• Don’t line your pan with foil. Instead, use a baking sheet on its own and preheat it until it’s hot. Then, add your fish and proceed as normal. This will help it get as crispy as possible. If you line the pan with anything, use parchment paper.
• Don’t overcrowd your pan! If the pieces of fish are touching or layered while cooking, they won’t crisp to the level that you want them to. Make sure they are evenly spaced on your baking pan for the best results.

Dipping Sauce Ideas

When making fish and chips or baked fish at home, the dipping sauce options are endless. Here are some favorites:

• Tartar sauce is the classic sauce for crispy fish. You can buy it in the store or make some homemade tartar by combining equal parts 1/4 cup Greek yogurt, 1/4 cup light mayo, 1 teaspoon Dijon mustard, and 1-2 tbsp dill pickle relish. Season with salt and pepper and add fresh parsley or lemon to make it even more delicious. You can also add some capers for  fancier tartar sauce,
• If you like things a little spicy, serve this breaded fish with a Creamy Chipotle Sauce or some Jalapeno Ranch. 
• Sometimes a simple yogurt dipping sauce is all you need. Combine Greek yogurt, fresh herbs, Dion mustard, lemon juice, salt, and pepper. Refrigerate for at least an hour before serving. 

How to Serve Crispy Baked Fish

One of my favorite things about this dish is how insanely versatile it is! I’ve enjoyed this baked fish in so many different ways, which means I have plenty of recommendations to share. Here are my favorite ways to serve this crispy fish:

• As sandwiches. Tossing the crispy fish filets inside a roll or wrap with your favorite veggies and sauce of choice is a great way of turning this dish into the ultimate easy lunch.
• With chips. When I say chips, I (of course) mean french fries or Crispy Baked Potato Wedges. Fish and Chips are an iconic dish for a reason, and you can always swap Baked Eggplant Fries or Healthy Carrot Fries for a low-carb version.
• Over a grain bowl or salad. This dish makes a fantastic protein choice to top off your favorite grain bowls and salads. I recommend serving it over this Cuban Black Bean Bowl, or Mexican Chopped Salad with Honey Lime Dressing.
• On its own. For a kid-friendly appetizer, try slicing the fish into strips for crispy baked fish sticks and serving it alongside ketchup or tartar sauce.

How to Store This Dish

While any crispy dish is best when served immediately, you can absolutely store leftovers to save for later. Whether you’re planning on loading the filets into sandwiches or topping off your salads, leftover Crispy Baked Fish makes for an amazing quick and easy protein source.

To store leftovers, wait for the filets to cool entirely, then seal them in an airtight storage container or bag. Then, you can store the leftovers in one of two ways:

• In the fridge for up to 2-3 days.
• In the freezer for up to 3-4 months.