Crispy Baked Fish and Potato Wedges
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and healthy baked fish and potato wedges dinner recipe designed specifically for school-age kids. Crispy, kid-friendly, and delicious!
Fish and chips, the oven version that feels good. Flaky white fish in a crunchy breadcrumb crust alongside golden potato wedges — all the crunch, none of the fryer.
🥄 Ingredients
- 🫗 1 lb cod or haddock fillets (cut into finger-sized strips)
- 🫗 3 large russet potatoes (cut into thick wedges)
- 🫗 1 cup seasoned breadcrumbs or panko
- 🫗 2 large eggs (beaten)
- 🫗 2 tbsp olive oil and a pinch of salt
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Toss the potato wedges with 1 tablespoon of olive oil and a pinch of salt, spreading them on one baking sheet to roast for 25 minutes.
Dip each fish strip into the beaten eggs, then coat thoroughly in seasoned breadcrumbs, pressing gently to adhere.
Place the fish strips on the second baking sheet, drizzle lightly with remaining oil, and bake for 15 to 18 minutes until golden and flaky.
⚠️ Common Mistakes
- ✕
Soggy fish: Baking fish on an unlined or un-oiled pan can cause the crust to stick and turn soft.
- ✕
Overcooking fish: Keep a close eye on the fish so it doesn't dry out in the oven; it cooks much faster than the potato wedges.
- ✕
Uneven wedges: Cut potato wedges to a uniform thickness so they roast and crisp evenly.
🔄 Variations
Gluten-free swap: Use certified gluten-free breadcrumbs or crushed cornflakes for the fish coating.
Sweet potato wedges: Substitute sweet potato wedges for russet potatoes for added color and sweetness.
Herb seasoning: Add a touch of mild garlic powder or parsley to the breadcrumb mix.
🧊 Storage
- 📦
Refrigerator life: Store leftover baked fish and wedges in separate airtight containers in the fridge for up to 2 days.
- 📦
Reheating: Reheat in a toaster oven at 375°F for 5 minutes to restore the crispy texture.
- 📦
Leftovers for lunchbox: Pack chilled leftover fish strips and potato wedges in an insulated container with an ice pack for school lunch.
💡 Chef Tips
Mild fish choice: Cod, haddock, or pollock offer a mild flavor and flaky texture that appeals greatly to children.
Finger-sized strips: Cutting fish fillets into neat finger strips makes them easy for young kids to dip and eat.
Dipping fun: Serve with a kid-friendly side of mild tartar sauce or ketchup.
❓ FAQ
Can I use frozen fish sticks instead? A
Yes, frozen fish fillets or fish fingers can be baked directly alongside the potato wedges in a pinch.
Are these fish strips nut-free? A
Yes, this recipe is 100% nut-free and completely safe for school-safe allergen guidelines.
Is fish safe for school-age children? A
Yes, mild white fish is an excellent source of lean protein and essential nutrients for growing children.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →