There is a profound nostalgia in a plate of golden, breaded fish and crinkle-cut fries, but we are elevating it today. Forget the soggy, gray frozen bricks of the past; this is about achieving a shattering, golden crunch on the outside and flaky, tender white fish on the inside. Paired with perfectly seasoned, ridged fries and a bright, zesty tartar sauce, this is weeknight comfort food perfected.
The Pantry & Stats 📋
Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4
1 lb firm white fish fillets (Cod, Haddock, or Pollock), cut into 1-inch thick strips
1 bag (24 oz) frozen crinkle-cut fries (high quality)
1 cup Panko breadcrumbs (essential for the texture)
½ cup all-purpose flour
2 large eggs, beaten
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
Cooking spray or neutral oil
For the Quick Tartar: ½ cup mayonnaise, 1 tbsp chopped dill pickles, 1 tsp lemon juice, fresh dill.
The Method
🔥 Preheat your oven to 425°F (220°C). Place a wire rack over a large baking sheet. This setup is non-negotiable for airflow; it ensures the heat circulates under the fish and fries, preventing soggy bottoms.
🥔 Arrange the crinkle-cut fries in a single layer on one side of the baking sheet (or a separate sheet if needed). Chef's Tip: Do not overcrowd the pan. If the fries touch, they steam instead of roasting. Give them space to breathe and crisp.
🥣 Set up your dredging station. Bowl 1: Flour mixed with salt, pepper, garlic powder, onion powder, and paprika. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs.
🐟 Pat the fish strips completely dry with paper towels. Moisture is the enemy of adhesion. Dredge each strip in the seasoned flour, shake off the excess, dip into the egg wash, and finally press firmly into the Panko to coat.
✨ Place the breaded fish on the wire rack. Spray the tops of the fish and the fries liberally with cooking spray or drizzle with oil. Bake for 18-20 minutes, flipping the fish and tossing the fries halfway through, until everything is deep golden brown and crispy.
🍋 While they bake, whisk together the mayonnaise, pickles, lemon juice, and dill. Serve the piping hot fish and fries immediately with the cool, creamy sauce.
Common Questions
Can I make this in an Air Fryer? 💨 Absolutely. Cook at 400°F for 10-12 minutes, shaking the basket halfway through. It often yields an even crispier result than the oven.
Why does my breading fall off? 🛡️ Usually, this happens because the fish wasn't dry enough before dredging, or you skipped the flour step. The flour acts as the glue between the raw fish and the egg.
What is the best fish to use? 🎣 You want a firm, white fish that holds its shape. Cod is the gold standard, but Haddock and Pollock are sustainable, delicious alternatives that fry up beautifully.
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