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A delicious, Paleo [and Keto] variation, of the classic English pub delight, fish and chips, utilizing Bacon’s Heir’s Pork Panko [Pork Rind Breadcrumbs].
Crispy Oven-Baked Fish and Chips
Caleb and I honeymooned in Oregon and if there’s two things I can remember the most, it is that we nearly ate our weight in shepherd’s pie and fish and chips. To this day, I have never had fish and chips like Oregon’s fish and chips. Bless that beautiful state for they don’t mess around with tilapia and catfish like us Texans.
Since our time in the beaver state, I have carried a fondness for fish and chips. The beer, cornstarch, and flour battered version may be the classic but this Pork Panko version is not worth missing.
What is Fish and Chips?
Fish and chips is an English dish traditionally made with beer battered, then fried, white fish served alongside deep-fried potato chips.
How to Make Crispy Oven-Baked Fish and Chips
- Make your chips. Slice potatoes into chip-like slices. For the best results, aim for about 1/4th inch thick. Drizzle chips with extra virgin olive oil and sprinkle with salt. Bake on a parchment line sheet pan for 15 minutes in a preheated 400℉ oven.
- Slice fish into 1 inch thick “sticks”.
- Set up the batter. In one bowl, whisk egg, dijon mustard, paprika, and salt. On a plate, spread pork rind crumbs and season with garlic powder, thyme leaves, and salt.
- Dredge the fish in the egg mixture followed by the pork rind mixture and place onto a parchment lined baking sheet. Continue until all fish is battered.
- Remove chips from the oven, flip them over, and return them and the fish to the oven with the chips on bottom and fish on top. Continue baking for 20 minutes. Once done, flip the oven over to “broil” and cook for 3 minutes.
- Serve with your favorite dipping sauce such as ranch, tarter sauce, or even Malt Vinegar [mindful of W30].
What is Pork Panko?
You guys, Pork Panko is everything wonderful. Bacon’s Heir comes in hot with their Pork Panko, a flaky and fine pork rind breadcrumb. It’s identical to panko breadcrumbs without all of the gluten, carbs, and heaviness. It’s light, it’s crunchy, and it’s delicious. Used as a 1:1 substitute, you’ll never miss traditional breadcrumbs again.
Bacon Heir offered me samples late last year and while I am still so appreciative, I thought it would be just like any other pork rind ever. I was so very wrong. Their pork clouds are light, airy, and full of flavor [hello habanero clouds].
While I am always team “do it yourself”, having pork panko on hand for us has changed the game and I think it will for you too. Especially for my meatball loving, cracker topping casserole doing, and salmon burger making friends! [That’s just a few of the dishes I’ve used pork panko in]
You can learn more about Bacon’s Heir via their website here: Bacon’s Heir
Can I Make My Own Pork Rind Breadcrumbs?
Sure you can! You can make something similar using one of the two techniques below with store bought pork rinds. HOWEVER, forewarning friend, they just won’t be as amazing as Bacon’s Heir.
- Seal pork rinds into a gallon size plastic bag. With your hands, a rolling pin, or tenderizer, beat/crush the rinds until they resemble a crumb-like texture.
- Place pork rinds into a food processor and pulse until fine, resembling a crumb-like texture.
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Oven-Baked Fish and Chips
A delicious, Paleo [and Keto] variation, of the classic English pub delight, fish and chips, utilizing Bacon's Heir's Pork Panko [Pork Rind Breadcrumbs].
- 3 large red potatoes (washed, dried, and sliced into 1/4 inch "chips")
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoons sea salt
- 2 eggs
- 1 tablespoon dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 2 dashes black pepper
- 3 ounces Bacon's Heir pork panko (or 1/2 bag regular pork rinds [see note])
- 1 teaspoon thyme leaves (dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 pound white fish (~4 fish fillets)
Baked Potato Chips
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Place sliced potatoes in a mixing bowl and drizzle with EVOO. Sprinkle with sea salt and mix.
Place potatoes evenly on the sheet pan, avoiding slices from overlapping. Bake for 15 minutes.
While baking, move on to coating the fish.
Pat both sides of the fish with a paper towel. Place fish onto a cutting board and cut into 1 inch thick slices. Depending on your size preference, you may choose to cut the slices in half.
In a small bowl, whisk together the eggs, dijon mustard, paprika, salt, and pepper. In another bowl
Spread pork panko onto a plate and season with garlic powder, thyme leaves, and salt. Mix crumbs and seasoning.
Drench a slice of fish in the egg mixture. Raise the fish out of the mixture and allow excess egg to drip off. Place egg coated fish onto the pork rind crumbs. With a clean hand or utensil, spoon crumbs onto the top of the fish. Once the fish is mostly coated, flip it over in the pork rind crumbs and continue coating all of the fish. Place battered fish onto a parchment lined baking sheet.
Continue this step for all of the fish slices.
At this point, the potatoes should be near complete. Remove from the oven and carefully flip each chip with a pair of tongs. Place both chips and fish into the oven with chips being on the lower rack and fish on top. Bake for an additional 20 minutes. When done, turn oven to "broil" and toast fish for 3 minutes.
Remove, plate, and serve with ranch or your favorite fish dipping sauce!
- For homemade Pork Rind Breadcrumbs, seal pork rinds into a gallon size plastic bag. With your hands, crush pork rinds into crumbs. This can also be achieved by placing rinds into a food processor and pulsing until the desired consistency.
- Be mindful of the pork rinds used. For best results, opt for products with the most minimal ingredients such as “Pork Skin” and “Salt”.
- Whole30 Friends: Pork Rinds are classified as “chips” making them “off-limits”. You can swap out the pork rinds for blanched almond flour.
- Keto Friends: Omit the “chips” and enjoy the fish for a keto-adapted version!