Panko Baked Fish with Easy Sweet Potato Chips

Panko baked fish with Easy Sweet Potato chips recipe feels like a treat, but this homemade fish and chips is actually a really healthy dinner packed with lean protein from the fish and healthy nutrients from the veggies. We bake the fish in panko crumbs in the oven, so it is satisfyingly crispy, and we will toss the sweet potato in a mixture of corn flour and spices for texture and seasoning.

The best thing? This is truly a bake-and-go kinda meal, so it's an easy recipe to get on the table, quickly. Just serve it with lemon wedges, some mayo, or tartar sauce, and you're good to go!

If you like panko grilled fish, you should also try my panko baked chicken nuggets with potato wedge salad - they are a crowd favourite!

What ingredients you need to make this Panko Fish Recipe

For the Sweet Potato Chips:

• 2 large sweet potatoes
• 2 tablespoons cornflour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper, to taste
• Cooking spray or olive oil for coating

For the Panko Baked Fish:

• 4 white fish fillets (such as cod fillets, John Dory, Mahi mahi or haddock) - try to get fresh fish as it will have a nicer texture than frozen, and flaky fish is perfect fro this recipe.
• 1 cup panko bread crumbs - Panko bread crumbs are a Japanese-style breadcrumb that are extra crispy.
• 1 egg
• Salt and pepper, to taste
• Cooking spray or olive oil for coating

For the Zucchini Spears:

• 2 zucchinis
• Cooking spray or oil for coating

For Serving:

• Fresh coriander (cilantro), finely chopped
• Lemon wedges
• Mayonnaise or Tartar sauce
• Salt, to taste

Check the recipe card for full details.

Additions and substitutions

Here are some different ways you can adjust this recipe.

• Gluten-free - you can use gluten-free panko crumbs for your coating.
• Option to swap coriander for fresh parsley.
• You can add finely grated parmesan cheese to the crumb if you want to add a really delicious taste.
• Cayenne pepper is a great addition to the seasoning if you like some heat.
• You can zest your lemon and sprinkle lemon zest over the cooked fish.
• Option to add Dijon mustard to the egg wash.
• Cracked black pepper goes very well with fish, I like to add it over mine too.

How to make this Panko Fish Recipe

You can get this recipe on the table in just a few easy steps.

Step 1: Preheat and Prepare Preheat your oven to 220°C (425°F) and ready two baking trays (baking sheet) for your ingredients, either by lining with baking paper (parchment paper) or spraying with oil.

Step 2: Create Sweet Potato Chips Peel the sweet potatoes and cut them into wedges by slicing in half lengthwise. Lay the flat side down and slice into long pieces, then turn on their side and slice again. In a large bowl, combine cornflour, garlic powder, onion powder, paprika, salt, and pepper. Toss the sweet potato wedges in the bowl to coat them with the flour mixture. Shake off any excess flour and place the wedges in a single layer on one of the prepared baking trays. Evenly coat them with cooking spray or oil. Bake for about 18 minutes or until they're golden brown and crispy.

Step 3: Prepare the Panko Baked Fish In the same bowl, add the panko crumbs to the remaining flour mixture. On a separate plate, crack an egg and whisk it to create an egg wash. Dip each fish fillet in the egg mixture and then coat it with the panko mixture. Place the coated fish fillets on the second baking tray and spray them with cooking spray or oil. Bake for approximately 15 minutes, and then switch to the grill (broil) mode for an additional 2 minutes to achieve a golden brown, crispy crust. You can also use an airfryer instead if you have one, which will achieve that crunchy texture.

Step 4: Add Zucchini Spears While the fish is baking, slice the zucchini into spears. Briefly remove the sweet potato wedges from the oven, add the zucchini spears to the tray in a single layer and spray them with oil. Return the tray to the oven and continue baking until the zucchinis are tender and slightly crispy.

Step 5: Serve and Garnish Once everything is cooked to perfection, it's time to assemble your masterpiece. Sprinkle freshly chopped coriander over the panko baked fish and arrange the sweet potato chips and zucchini spears around it. Serve with lemon wedges, squeeze over lemon juice and a dollop of mayonnaise on the side. Don't forget to season with a pinch of salt to enhance the flavors.

How do you get the fish so crispy?

There are three important factors in making sure the fish is nice and crispy.

You have to use panko bread crumbs, these are already crispier than regular breadcrumbs and so will set you on the right track. Obento is a great brand of panko bread crumbs you can try.

Use olive oil spray if you can get it, to create a fine mist of oil that doesn't weigh down or saturate the bread crumbs, helping them create really crispy fish.

Finally, use the bake AND the grill (broil) function on your oven when cooking fish, to really help achieve that golden crust.

Storing and serving later

This recipe is best served immediately. If you have leftovers, store them in an airtight container on paper towel. You can heat them up the next day in the microwave. I like to chop up the veggies and fish and serve it tossed through rice or salad leaves.

Kid-Friendly Variations

This is a recipe the whole family will enjoy, and there are some simple modifications you can make so it is even more appealing for kids.

• Kids may prefer fish chopped into small pieces, and be careful to watch for small fish bones.
• Skip the coriander for kids.

Equipment

You will need an oven (grill) and two baking trays.

More Fish Recipes

If you like fish recipes, you should try my Simple Fish Recipe - Pan Fried Fish and Caprese Salad or my Crispy Skin Fish with Spinach and Artichoke Beans or even these delicious Fish Burgers.

Recipe