If you’re like us, you dream of a meal that uses little to no dishes, and makes the kiddos happy! This meal is just that. Sheet Pan Fish & Chips is a healthy twist on a kid-friendly favorite, that will leave everybody happy. Spend more time enjoying a wild-caught meal around the table with the family, and less time at the sink doing dishes – yeah, that’s right – this recipe only uses TWO sheet pans. If you’re tired of dishes, and tired of trying to convince your kids to eat “healthy” food, then we promise you’ve found a keeper in this recipe!
Sheet Pan Fish & Chips
Prep Time: 30 minutes
Cook Time: 40 minutes
Total: 70 minutes
Begin by preheating your oven to 450°. Arrange your oven racks in the top and bottom third of the oven. Line 2 baking sheets with aluminum foil and spray them down with your nonstick cooking spray.
Begin cutting your potatoes into wedges (you should get 8 wedges out of each potato). Then toss the potatoes in a bowl with 2 tablespoons of the oil and 1/2 teaspoon salt. Arrange the potatoes on one of the baking sheets with their wedges pointing up, and roast on the lower rack for 40 minutes (Rotating them after 20 minutes).
While your potatoes bake, begin toasting your Panko in a heavy skillet over medium high heat (no oil necessary). Stir frequently, for 10 to 15 minutes or until a deep golden brown.
Once fully toasted, remove the Panko from the heat, transferring into a shallow bowl before stirring in 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Begin pressing your Pollock strips into the bread crumbs until well coated, then arrange on the second baking sheet.
Once the potatoes are about 15-20 minutes away from being done, begin cooking your fish. Cook for about 10-15 minutes, or until the fish is firm and the coating is starting to brown.
Remove from the oven, arrange your fish & chips on a plate, sprinkle with parsley and enjoy with tartar sauce and fresh lemon wedges!