Baked fish’n’chips and chocolate pudding

By Julie Van Rosendaal on February 11, 2014

Who doesn’t love crispy fish and chips? These thin whitefish fillets are oven-baked with a crunchy Panko coating that you apply while the fries bake. Done in about 10 minutes, you’ll have just enough time to whisk together a batch of warm chocolate pudding. Dinner is served.

Baked Fish 'n' Chips & Chocolate Pudding

Crispy fish and chips are popular with all ages. They’re far more inexpensive to make at home, and easy to do in the oven – no need for a deep-fryer. And with this recipe, pudding is just as easy to make from scratch as it is to use a mix; this may become your family’s go-to recipe in case of dessert emergencies.

Ingredients (Main Course)

2–3 large russet potatoes
canola oil, for cooking
1 lb. (454 g) thin whitefish filets, such as sole or cod
2 eggs
1 cup (250 ml) Panko or other
dry breadcrumbs
salt and pepper
lemon wedges (for garnish)


Preheat the oven to 450˚F. Place a heavy, rimmed baking sheet inside to heat.

Chips: Cut the unpeeled potatoes into 1/4-inch wide sticks; transfer to a large bowl and drizzle with oil. Toss with your hands to coat the potatoes well. Remove the hot sheet from the oven and carefully spread the oiled potatoes out in a single layer. Sprinkle with salt. Set potatoes to roast for 20 minutes, tossing once or twice with a heatproof spatula or tongs.

Fish: Break the eggs into a shallow bowl and beat them lightly with a fork. Put the Panko into another shallow bowl and season with salt and pepper. Cut filets into pieces or strips the size you’d like them to be. Dip each piece of fish into the egg, then lift it out and let the excess drip off. Lay it into the dish of Panko and turn to coat completely. Place coated filets on a parchment-lined baking sheet. By now the potatoes should be done. Remove and keep warm on the hot sheet, covering with tin foil if necessary. Set fish into oven for 8–10 minutes, or until the fish is just cooked through.

Ingredients (Dessert)

1/3 cup (85 ml) sugar
3 tbsp (45 ml) cornstarch
3 tbsp (45 ml) cocoa
pinch of salt
2 cups (500 ml) milk
1/4 cup (60 ml) chocolate chips (optional) 


Pudding: While the fish is cooking, prepare the pudding. In a medium saucepan, whisk together the sugar, cornstarch, cocoa and salt to get rid of any lumps. Place over medium-high heat and whisk in the milk. Cook, whisking often, until the mixture boils and thickens – let it bubble for at least a minute to let it reach its full thickening potential.

Remove from the heat and add the chocolate chips; let sit for a minute or two, then whisk until smooth. Pour into bowls and let cool in the refrigerator. Serves 4. 

Remove fish from oven and serve immediately with roasted potato fries and lemon wedges. Cole slaw makes a nice side. Serves 4.

Fish & Chips (per serving): 420 calories, 9.8 g fat (1.4 saturated, 5.3 g monounsaturated, 3.1 g polyunsaturated), 95 mg cholesterol, 51.8 g carbohydrate, 29 g protein, 5.3 g fibre. 

Chocolate pudding (per serving): 153 calories, 2.8 g fat (1.8 saturated, 0.9 g monounsaturated, 0.1 g polyunsaturated), 9 mg cholesterol, 29.5 g carbohydrate, 4.7 g protein, 1.2 g fibre.


Originally published in ParentsCanada magazine, February 2014.

By Julie Van Rosendaal| February 11, 2014

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