Oven-Baked Fish and Chips with Malt Vinegar Aioli (35-Minute)
Crunchy edges give way to flaky, tender fish while golden potato wedges stay crisp without deep-frying, offering that takeout texture at home with less oil. The batter uses sparkling water and a light panko finish for an airy, crackling crust, and a bright malt vinegar aioli adds sharp, tangy contrast.
Use plain white fish fillets like cod or haddock and swap panko for crushed cornflakes for an even crunchier finish. For gluten-free, substitute rice flour and gluten-free panko. Make the aioli ahead and refrigerate for up to 48 hours—toss the chips in hot oven oil just before serving to refresh their crispness.
Serve this dish for casual dinners, game nights, or an easy weekend meal when you want classic pub-style fish and chips without frying. Pair with lemon wedges, a simple green salad, or mushy peas for a familiar plate that travels well to family tables and dinner gatherings.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line two large baking sheets with parchment and lightly oil the paper.
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2
Cut the potatoes into 1.5–2 cm wedges. Toss the wedges in a bowl with 1 tbsp olive oil and 1 tsp salt. Spread in a single layer on one baking sheet and roast for 25 minutes, turning once halfway through, until golden and crisp.
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3
While the potatoes roast, pat the fish fillets dry and cut into portions if needed. Season both sides with 0.5 tsp salt and 0.5 tsp black pepper.
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4
Whisk together the flour, cornstarch, baking powder, and remaining 0.5 tsp salt in a shallow bowl. In a separate small bowl, beat the egg with the cold sparkling water.
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5
Dip each fillet first into the flour mixture, shaking off excess, then into the sparkling-water batter, letting excess drip back into the bowl. Press both sides of each battered fillet into the panko breadcrumbs to coat evenly and place on the second oiled baking sheet.
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6
Drizzle the panko-coated fillets with 1 tbsp olive oil and bake alongside the chips for 12–15 minutes, turning once after 8 minutes, until the crust is golden-brown and fish flakes easily with a fork.
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7
Meanwhile, make the malt vinegar aioli: whisk together mayonnaise, malt vinegar, the juice of half the lemon (about 1 tbsp), 1 tbsp chopped parsley, and a pinch of salt and pepper. Taste and adjust acidity with more vinegar or lemon juice if desired.
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8
Remove the chips and fish from the oven. Squeeze the remaining lemon over the fish, sprinkle with the remaining parsley, and serve immediately with the aioli and extra malt vinegar on the side.