Crispy Chip Crusted Cod Recipe

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Do you love fish? And chips? Do you love fish and chips? Let me introduce you to your new favorite weeknight dinner - Chips On Fish. This crispy, Chip-Crusted Cod Recipe brings all the indulgent crunch and fresh, flaky goodness of your favorite fish shop in a 20-minute dinner the whole family will love.

two plates of chip crusted cod with lemon wedges and a side of peas

We use a simple aioli flavored with malt vinegar - the classic condiment for fish and chips - to add moisture and flavor to our crusted fish, and it helps keep our crispy topping in place.

Then we skip the tartar sauce in favor of dipping our crusted cod in more aioli. The whole thing is a joy to make and eat and share with friends.

If you're looking to add more easy cod recipes to your weekly menu, check out my Blackened Cod, Southern Breaded Cod and my How to Cook Cod Tutorial.

Simple ingredients for this recipe:

ingredients for recipe laid on the table and labeled

Before we get to the step by step directions, a few notes about the ingredients.

Fish fillets: fresh cod is easily accessible where I live, but frozen cod works well, too. Other flaky white fish options include mild tasting fish like haddock, halibut, hake, mahi mahi, grouper and sea bass.

Fried potato sticks: these crunchy, blast-from-the-past snacks in your grocery store's chip aisle are the perfect topping to complement the tender flakiness of the cod. If you have a bag of kettle chips in the cabinet, that would do the trick, as well. Just crush them a bit before sticking them onto the aioli-covered cod.

Malt vinegar: if you've spent any time around a classic English pub, you know fish and chips are the perfect pairing for malt vinegar. Adding a splash into our aioli brings all those classic flavors together. Substitute a tablespoon of red wine vinegar or dill pickle juice, if needed.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions for chip-crusted cod:

1. Make aioli

First, make the malt vinegar aioli. Combine mayonnaise, malt vinegar, ground mustard (or Dijon) and salt and pepper to taste in a small bowl. Mix well, then divide the aioli, removing about 3 tablespoons to a small bowl for brushing on cod fillets. Set aside the larger dish for serving with the finished fish.

3. Season fish

Preheat oven to 375℉. Dry fish fillets well with paper towels to remove excess moisture. Season and arrange flaky fish fillets on a baking sheet covered with parchment paper or aluminum foil. Use a pastry brush to spread a couple of teaspoons of malt vinegar aioli across the top of each fillet (using the small dish of aioli).

4 cod fillets brushed with aioli on a baking tray

3. Top with potato sticks

Next, top each fish fillet with with crispy potato sticks. Press lightly to be sure the potatoes stick to the top of the fish.

4. Bake fish

Transfer the prepared baking sheet to your preheated oven and bake fish for 10-12 minutes, depending on the thickness of your fillets. For accuracy, you can use an instant read thermometer. The internal temperature of the fish should read 145℉.

5. Garnish and serve

Gently remove the sheet pan from oven. Top your crusted cod fillet with fresh chives and serve with lemon wedges and remaining malt vinegar aioli.

finished recipe served with peas and lemon

Need more cod in your life?

FAQ's and Serving Suggestions:

Can I use a different type of fish?

While the recipe calls for cod fillets, you can substitute cod with other white fish varieties like haddock, hake, sea bass, mahi mahi, grouper or even halibut. Just make sure to adjust the cooking time if the fillets are thicker or thinner than a 1-inch thick cod fillet.

Can I use panko breadcrumbs instead of chips?

If using panko, I recommend seasoning the crumbs before adding them to the fish. Or grab my recipe for Panko Crusted Cod with Parmesan and Pesto.

Can I make this recipe gluten-free?

Absolutely! Most brands of all the ingredients in this recipe are made gluten free. Check your labels, but the recipe should not require modifications for gluten-free eaters.

What should I serve with crusted cod?

So many great and easy options! Peas with butter are a classic combo with fish and chips. Savory Napa Cabbage Slaw or Mediterranean Tossed Salad are great additions, or a rice pilaf like Basmati with Lemon and Dill.

Why is cod tough and rubbery?

Overcooked fish loses its natural moisture, which can result in a dry, chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. Temperature is the key to making sure your cod doesn't turn out rubbery or chewy. No matter how you cook it, remove your cod from heat when it reaches an internal temperature of 145˚F as measured by a food thermometer.

How to store leftover crusted cod?

To store leftover fish, transfer to an airtight container and keep in the refrigerator for up to 3 days. To reheat, transfer cod to a baking sheet and heat on 375℉ in the oven until just heated through and the chips are crisped and golden brown.