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flaky cod crusted in potato sticks and garnished with diced chives

Crispy Chip Crusted Cod Recipe

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5 from 2 reviews



4 6-ounce cod fillets

2 cups potato sticks

1/2 cup mayonnaise

2 tablespoons malt vinegar

1 teaspoon ground mustard (or 1 tablespoon dijon mustard)

Salt and black pepper, to taste

2 tablespoons fresh chives, for serving

Fresh lemon wedges, for serving


  1. First, make 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 another small bowl and setting aside the larger dish. 
  2. Preheat oven to 375℉. Dry fresh cod fillets well with paper towels to remove excess moisture. Season lightly with kosher salt. 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). 
  3. Next, top each fish fillet with with crispy potato sticks. Press lightly to be sure the potatoes stick to the aioli-topped pieces of cod.
  4. Transfer the rimmed 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. Gently remove the sheet pan from oven. Top your flavorful fish fillet with fresh chives and serve with lemon wedges and remaining malt vinegar aioli.


Substitute haddock, hake, mahi mahi, sea bass, grouper or halibut for cod, if needed!

  • Prep Time: 5
  • Cook Time: 15
  • Category: Easy Recipes
  • Method: Bake
  • Cuisine: American, British