Fish N Chips Casserole
Turn your favorite pub classic into a comforting one-pan dinner with this Fish N Chips Casserole! Featuring tender, flaky white fish fillets layered under a velvety cheddar cheese sauce, golden oven-baked potato fries, and a crispy panko breadcrumb topping, this dish marries indulgent flavors with a homemade touch. Infused with a sprinkle of smoked paprika, fresh parsley, and a dash of lemon juice for brightness, this casserole is as flavorful as it is satisfying. With only 20 minutes of prep time and a family-friendly appeal, this oven-baked creation is perfect for weeknights or casual gatherings. Serve it straight from the oven and watch it quickly disappear—comfort food has never tasted so good!
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Recipe Information
Ingredients
- 500 grams white fish fillets (cod, haddock, or tilapia)
- 500 grams russet potatoes
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 150 grams sharp cheddar cheese, grated
- 50 grams panko breadcrumbs
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 0.5 teaspoons smoked paprika
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 200°C (400°F). Grease a medium-sized casserole dish with a bit of butter or oil and set aside.
Peel and slice the russet potatoes into thin fries or wedges. Toss them in a bowl with 1 tablespoon of vegetable oil, a pinch of salt, and smoked paprika. Spread them evenly on a baking sheet and bake for 15-20 minutes or until slightly golden and crisp. Remove and set aside.
While the potatoes bake, season the fish fillets with salt and pepper, then cut them into bite-sized pieces. Drizzle with lemon juice and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture forms a smooth roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the sauce, whisking constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in half of the grated cheddar cheese until melted. Add more salt and pepper to taste.
Layer the raw fish pieces evenly on the bottom of the greased casserole dish. Pour the cheese sauce over the fish, ensuring it’s evenly distributed.
Arrange the pre-baked potato fries or wedges on top of the sauce to form an even layer, fully covering the casserole.
In a small bowl, mix the panko breadcrumbs, the remaining grated cheddar cheese, and 1 tablespoon of finely chopped parsley. Sprinkle this mixture over the potatoes for added crunch and flavor.
Bake the casserole in the preheated oven for 25-30 minutes or until the top is golden brown, the sauce is bubbling, and the fish is cooked through.
Remove from the oven and let it rest for 5 minutes. Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 471 mg | 36% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
