Arab-style Baked Fish and Chips


Arab-style Baked Fish and Chips

Mediterranean Delight: Baked Fish and Spiced Potato Wedges

In Arab cuisine, we have put a delightful twist on the classic British dish of Fish and Chips. Our Arab-style Baked Fish and Chips combines the flavors of the Mediterranean with a healthier cooking method. This recipe features tender baked fish fillets coated in aromatic spices, served alongside crispy oven-baked potato wedges seasoned with Middle Eastern herbs. Get ready to savor a fusion of flavors that will transport you to the sunny shores of the Mediterranean.

Jan Dec

15 minutes

25 minutes

40 minutes

4 servings


Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low calorie


Vegan, Vegetarian, Paleo, Keto, Nut-free


While the original British Fish and Chips is deep-fried, our Arab-style adaptation focuses on a healthier approach by baking the fish fillets and potato wedges. We have also incorporated Middle Eastern spices and herbs to infuse the dish with a unique Mediterranean flavor profile. This adaptation provides a lighter and more nutritious alternative while still capturing the essence of the beloved classic. We alse have the original recipe for Fish and Chips, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 12g (2g saturated)
  • Carbohydrates: 35g (2g sugars)
  • Protein: 25g
  • Fiber: 5g
  • Salt: 1g


  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a small bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to create a spice blend.
  3. 3.
    Place the fish fillets on a baking sheet lined with parchment paper. Brush the spice blend onto both sides of the fish fillets.
  4. 4.
    In a separate bowl, combine the cornstarch, garlic powder, dried oregano, dried thyme, salt, and pepper. Toss the potato wedges in this mixture until evenly coated.
  5. 5.
    Arrange the coated potato wedges on another baking sheet lined with parchment paper.
  6. 6.
    Place both baking sheets in the preheated oven. Bake the fish fillets for 15-20 minutes or until cooked through and flaky. Bake the potato wedges for 25-30 minutes or until golden and crispy.
  7. 7.
    Serve the baked fish fillets and potato wedges together, garnished with fresh parsley. Accompany with lemon wedges for squeezing over the fish.

Treat your ingredients with care...

  • Fish fillets — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
  • Potatoes — Soaking the potato wedges in cold water for 10 minutes before coating them will help remove excess starch and result in crispier wedges.
  • Spices — Feel free to adjust the spice quantities according to your taste preferences. Add more or less of a particular spice to suit your desired level of flavor.

Tips & Tricks

  • For an extra kick of flavor, sprinkle some sumac or za'atar over the baked fish fillets before serving.
  • To make the potato wedges even crispier, place them on a wire rack on top of the baking sheet. This allows air to circulate around the wedges, resulting in a crunchier texture.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the spice blend.
  • Serve the dish with a refreshing cucumber and yogurt dip on the side to balance the flavors.
  • Experiment with different types of white fish, such as tilapia or sole, to vary the taste and texture.

Serving advice

Serve the Arab-style Baked Fish and Chips hot, accompanied by a fresh green salad or steamed vegetables. Drizzle some extra virgin olive oil over the fish fillets for added richness. This dish pairs perfectly with a side of creamy hummus or tangy tahini sauce for dipping.

Presentation advice

Arrange the baked fish fillets and potato wedges on a large platter, garnished with sprigs of fresh parsley. Place lemon wedges around the platter for a pop of color and to add a citrusy touch. Serve the dish family-style, allowing everyone to help themselves and enjoy the flavors together.