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Baked Fish and Chips

Baked Fish and Chips Recipe

Typically, you serve this in newspaper to absorb the excess oil, but we’re lightening this up by baking our fish and chips instead. Nic and Marsh were the official taste-testers on this recipe and it passed with flying colors. -Ali

Baked Fish and Chips | Sitka Salmon Shares

Prep time: 10 min
Cook time: 35 min
Total time: 1 hr 15 min
Serves: 4


  • For Fish:
  • 1 lb cod fillets, cut in 8 pieces
  • ¾ c white rice flour, divided
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • ¼ tsp freshly cracked black pepper
  • ¾ c cold beer or seltzer
  • 1 tsp minced rosemary
  • 1 c panko
  • ¼ c olive oil, approximately
  • For Chips:
  • 2 lb russet potatoes, scrubbed and cut in ¼ inch matchsticks
  • ¼ c olive oil
  • 1 tsp minced rosemary
  • Salt and pepper, to taste


For the Chips

Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and dry -- we like using a salad spinner here. Toss in a large bowl with olive oil, rosemary, salt and pepper. Spread in an even layer on a parchment or silpat lined baking sheet. Roast in a 400 degree oven, until tender and golden, approximately 35 minutes.

For the Fish:

Mix ½ cup rice flour, cornstarch, salt and pepper in a bowl. Whisk in cold beer until well-combined. Batter should be the consistency of heavy cream. Combine panko and rosemary in another shallow bowl. Dredge pacific cod fillets in remaining ¼ cup rice flour. Dip in beer batter and coat in panko and rosemary mixture. Place coated fillets on a parchment or silpat lined baking sheet. Drizzle with olive oil. Bake until golden brown and fish begins to flake, about 15-20 minutes.


Serve with malt vinegar, tartar sauce, ketchup or whatever else you like to dip in, and a beer.