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Crispy Oven-Baked Fish and Chips Recipe with Malt Vinegar

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A lighter, oven-baked version of classic fish and chips that delivers a crispy texture and authentic flavor with a tangy malt vinegar drizzle. Perfect for a quick, easy, and crowd-pleasing meal without the fryer mess.

Ingredients

Scale
  • 1 to 1.5 pounds white fish fillets (cod or haddock), skin removed if preferred
  • 1 cup all-purpose flour (120 g) for coating
  • ½ cup cornstarch (60 g) for extra crispiness
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus extra for seasoning
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil or melted butter, to brush for crisp finish
  • 4 medium russet potatoes (about 2 pounds / 900 g), peeled and cut into thick chips
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • Optional: ½ teaspoon smoked paprika or garlic powder
  • 3 tablespoons malt vinegar
  • 1 teaspoon honey (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the chips: Peel the potatoes if preferred, then cut into thick chips about ½ inch (1.3 cm) wide. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  3. Toss the chips with olive oil, sea salt, and optional smoked paprika or garlic powder. Spread evenly on one side of the baking sheet. Bake for 15 minutes to start crisping.
  4. Make the batter for the fish: In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold sparkling water until smooth and thick enough to coat the back of a spoon.
  5. Prepare the fish: Pat fish fillets dry with paper towels. Lightly dust each fillet with a little flour to help the batter stick. Dip each fillet into the batter, coating fully.
  6. Arrange the battered fish on the other side of the baking sheet, leaving space between pieces. Brush or drizzle olive oil or melted butter over the top.
  7. Bake everything together: Bake for 12–15 minutes on the first side, then carefully flip the fish using tongs or a spatula. Bake for another 8–10 minutes until fish is golden and cooked through and chips are crispy and golden.
  8. Prepare the malt vinegar drizzle: Whisk together malt vinegar and honey in a small bowl.
  9. Serve immediately: Plate fish and chips, drizzle with malt vinegar or serve on the side for dipping. Optionally sprinkle with sea salt.

Notes

Pat fish dry before battering to ensure crispiness. Do not overcrowd the baking sheet to avoid soggy fish and chips. Rotate the tray halfway through baking for even cooking. For extra crispiness, a quick broil for 1-2 minutes can help but watch closely. Malt vinegar drizzle with honey balances acidity and enhances flavor. Gluten-free flour blends can substitute all-purpose flour for gluten-free version. Russet potatoes recommended for best chip texture.

Nutrition

Keywords: oven-baked fish and chips, crispy fish and chips, malt vinegar fish and chips, healthy fish and chips, easy fish and chips recipe

Find it online: https://magnetmeal.com/crispy-oven-baked-fish-and-chips-recipe-with-malt-vinegar-easy-and-perfect/