No deep-fryer? No problem! This savoury fish and chips recipe cooks in the oven and gets its crispy texture from a crushed potato chip coating. A truly Canadian, totally craveable maple-mustard dip brings everything together — including your family to the table!
In a large bowl, toss potatoes with oil and half each of the salt and pepper. Arrange on a large parchment paper-lined rimmed baking sheet. Bake in preheated 450°F (230°C) oven until lightly browned on the bottom; about 20 minutes. Turn over and continue to bake until light golden and just fork-tender; about 15 minutes.
Meanwhile, in a bowl, whisk together flour, onion powder, and remaining salt and pepper. Whisk in water. Add fish, turning to coat in batter.
Pour chip crumbs into a shallow dish. One piece at a time, remove fish from batter letting excess drip off; roll and press in crumbs until well coated. Transfer to plate.
Once potatoes are light golden, push to one side of baking sheet and arrange fish on other side of baking sheet. Bake until fish is golden and flakes easily when tested with fork and potatoes are golden and tender; about 10 minutes.
Meanwhile, in a small bowl, stir together mustard and maple syrup. Serve with fish and chips.
Tip: Serve with green beans and cherry tomatoes or your favourite colourful veggies on the side.
Tip: Make the most of your prep time by coating the fish while your potatoes are cooking.
Tip: Try using different flavours of potato chips to mix up the profile and have some fun!