Katie Lee Biegel’s Easy Sheet-Pan Fish and Chips Recipe

• Katie Lee Biegel’s sheet-pan fish and chips is quick, easy and family-approved.
• Cornflakes add a crunchy twist to this simple, oven-baked take on a classic.
• Pair with peas and your favorite sauces for a cozy, balanced fall meal.

There’s nothing quite like a cozy, comforting meal on a fall evening, and The Kitchen host Katie Lee Biegel has been wowing us with her autumn comfort meals for years. There’s her super-easy butternut squash soup, made with just a few simple ingredients, and her sheet-pan shrimp and broccoli, perfect for a weeknight meal. Now, the chef and cookbook author is sharing her sheet-pan fish and chips, a recipe we can’t wait to add to our fall repertoire. 

Biegel shared her sheet-pan fish and chips recipe on Instagram, walking followers through the steps in a video and sharing the how-to details in the caption. She describes the meal as, “easy, no muss and no fuss,” adding that it’s even approved by her 5-year-old daughter, Iris.

To make Biegel’s sheet-pan fish and chips, gather a few simple ingredients: a russet potato, olive oil, salt, fish fillets, cornflakes cereal, onion powder, garlic powder and black pepper. Set up what Biegel calls a “FEB station,” a place to coat your cod fillets in flour, egg and breadcrumbs—or, in this case, a cornflake breading.

Once your fish station is all set, preheat your oven to 400°F and cut a potato into chunky fries. (Biegel opts for a thin potato wedge style.) Toss your potato pieces in oil and salt and bake them on their own for 20 minutes while you prepare the cod. For the fish, crush cornflakes—in a food processor or by hand—and season the crushed flakes with onion powder, garlic powder, salt and pepper. Biegel uses cod for her fish and chips recipe, but says any firm white fish will work. Slice the fish fillets into a few pieces and coat each piece in flour, egg and the crushed cereal mixture before placing it right on the hot baking sheet with the potatoes.

Bake the potatoes and fish for 10 to 12 minutes, then serve the meal with your favorite sides. For a touch of authenticity, opt for mushy peas and maybe even a touch of malt vinegar. Ketchup and tartar sauce on the side would also be tasty, and you could even toss together a quick side salad for extra veggies.

In addition to looking delicious and sounding like a great fall meal, Biegel’s sheet-pan fish and chips is a great way to get more fish into your diet. Since fish can improve heart health and cognitive health, boost mental health and help decrease inflammation, we love any reason to add a bit more of the healthy protein into our weekly meal lineup.

Biegel suggests peas as a fitting veggie to accompany this sheet-pan meal, and we can’t help but agree. If you’re stumped on what to do with that bag of frozen peas in your freezer, you could try our Lemony Mashed Peas recipe, or turn them into a comforting Pea Soup for fall. Have leftovers? Biegel’s cornflake-breaded cod would also be the perfect protein to serve atop our Creamy Green Pea Pesto Pasta the next night. 

If you’re looking for more easy sheet-pan meals—truly, they’re perfect weeknight dinners—we recommend checking out our 29 Best Sheet-Pan Dinners for some inspiration. After all, getting healthy meals on the table for your family doesn’t have to involve hours in the kitchen. We’re all about making mealtime enjoyable and simple, and sheet-pan dinners are the perfect way to do just that.