One-Tray Fish and Chips
Nothing beats classic fish and chips, especially when it’s made at home with fresh ingredients and minimal cleanup. This One-Tray Fish and Chips recipe delivers crispy golden fish fillets, perfectly roasted potato wedges, and a creamy pickle mayo—all cooked conveniently on a single baking tray.
It’s a healthier alternative to deep-fried takeaway fish and chips while still delivering the comforting flavours everyone loves.
Why You’ll Love This Recipe
- Easy one-tray meal
- Minimal washing up
- Crispy oven-baked fish
- Healthier than deep frying
- Family-friendly dinner
- Ready in under an hour
- Homemade tartare-style mayo
Ingredients
For the Fish and Chips
- 4 large Desiree potatoes, cut into wedges
- 1 tbsp olive oil
- 35g panko breadcrumbs
- Finely grated rind of 1 lemon
- 50g butter, melted
- 500g skinless flathead fillets
For the Pickle Mayo
- 125g mayonnaise
- 30g finely chopped cornichons (gherkins)
- 1 tsp reserved gherkin juice
To Serve
- Lemon wedges
- Mixed salad leaves
Why Panko Breadcrumbs Work Best
Panko breadcrumbs create a lighter, crunchier coating than traditional breadcrumbs.
Benefits include:
- Extra crisp texture
- Golden colour
- Less dense coating
- Better oven-baked results
Combined with butter and lemon zest, they create a flavourful crust that perfectly complements the fish.
How to Make One-Tray Fish and Chips
Step 1: Prepare the Potato Wedges
Preheat your oven to 200°C (180°C fan-forced).
Cut each potato into eight wedges and pat dry with paper towels.
Place in a bowl with olive oil and toss until coated.
Arrange in a single layer on a lined baking tray and season with salt.
Bake for 30 minutes, turning halfway through cooking, until golden and crisp.
Step 2: Make the Crumb Coating
While the wedges cook, combine:
- Panko breadcrumbs
- Lemon zest
- Melted butter
Mix well until evenly coated.
Step 3: Prepare the Fish
Move the cooked potato wedges to one side of the baking tray.
Press each fish fillet into the breadcrumb mixture until fully coated.
Arrange the fish on the other side of the tray.
Leave a small gap between each fillet for even cooking.
Step 4: Bake
Return the tray to the oven and bake for 10 minutes.
The fish should be:
- Opaque throughout
- Flake easily with a fork
- Golden and crispy on top
Step 5: Make the Pickle Mayo
Combine:
- Mayonnaise
- Chopped gherkins
- Reserved gherkin juice
Mix until smooth and creamy.
Step 6: Serve
Divide the fish and chips between serving plates.
Serve with:
- Pickle mayo
- Fresh salad leaves
- Lemon wedges
Tips for Perfect Fish and Chips
Dry the Potatoes First
Removing excess moisture helps achieve crispier wedges.
Don’t Overcrowd the Tray
Give both the fish and potatoes enough room for air circulation.
Use Fresh Lemon Zest
Fresh zest adds brightness and enhances the flavour of the fish.
Watch the Fish Carefully
Flathead cooks quickly and can dry out if overcooked.
Fish Substitutions
If flathead isn’t available, try:
- Barramundi
- Snapper
- Whiting
- Ling
- Cod
- Hoki
Choose firm white fish fillets that hold together during baking.
What to Serve With Fish and Chips
Complete the meal with:
- Garden salad
- Coleslaw
- Steamed vegetables
- Peas
- Pickled onions
- Extra tartare sauce
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 2 days.
Reheating
Reheat in the oven or air fryer at 180°C until hot and crispy.
Avoid microwaving, as it softens the crumb coating.
Nutritional Information
Per serving:
- Calories: 658
- Protein: 34.2g
- Fat: 40.3g
- Carbohydrates: 35.9g
Frequently Asked Questions
Can I use frozen fish?
Yes. Thaw completely and pat dry before coating.
Can I make this in an air fryer?
Absolutely. Cook the wedges first, then add the fish for the final cooking stage.
Can I prepare it ahead of time?
The potato wedges can be cut ahead of time, but the fish is best crumbed just before baking.
Can I use sweet potatoes?
Yes. Sweet potato wedges are a delicious alternative and cook in a similar timeframe.
Final Thoughts
This One-Tray Fish and Chips recipe proves that homemade comfort food doesn’t have to be complicated. With crispy breadcrumb-coated fish, golden baked wedges, and a tangy pickle mayo, it’s an easy weeknight dinner that rivals your favourite takeaway.