Fish and Chips Casserole
So tender and creamy.
The Brits created a global sensation with their fish and chips. This iconic dish was once served wrapped in a newspaper cone to eat on the street. These days it’s been served as a high end treat, complete with gourmet tartar sauce on the side. While traditional fish and chips are deep fried for a crispy exterior, this casserole version is a creamy take on the classic combination of fish and potatoes- seasoned with some dill and garlic for a tasty twist on the original that requires no frying.
To start making this this recipe I bought some fresh cod and cut it into 1-2″ pieces. You can use frozen if you’d like, just make sure it’s properly thawed.
Line the bottom of a 9″x9″ baking dish and then get to work on the sauce. This creamy mixture is made from flour, butter, milk, and sour cream. The addition of black pepper and dill give this sauce an air of tartar sauce for a familiar flavor.
Pour half the sauce over the fish and then top with very thinly-sliced and parboiled yellow potatoes. I used the mandoline side of my box grater for getting them to be ultra thin.
Then pour the rest of the sauce on top and bake until the top just begins to brown.
If you love fish in cream sauce then this casserole is a wonderful way to get all that flavor in one place. Because it’s cooked in the thick sauce the fish isn’t dry at all. And the potatoes on top add a welcome flavor to the fish.
This easy-to-make casserole is a great way to make one piece of fish stretch to feed 4 people. Plus, it leaves you free to get on with your life while the casserole bakes instead of standing at the stove over a hot pan of oil. I call that a win-win.
Fish and Chips Casserole
30m prep time
1h cook time
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 3/4 cup sour cream
- 3 cloves garlic, minced
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon dried dill weed
- 1 lb ( 3/4” thick) cod or haddock fish filets
- 2 Yukon Gold potatoes, peeled and thinly sliced or mandolined
- 1 tablespoon chopped fresh thyme or parsley (to garnish)
- Preheat oven 400˚F. Melt butter in saucepan over medium heat and whisk in flour. Reduce heat to low Continue to whisk for 2 minutes. Pour in milk and whisk in sour cream. Cook for 2 minutes or until thickened sauce forms, whisking constantly. Remove from heat and stir in garlic, 3/8 teaspoon salt, 3/ 8 teaspoon pepper, and dill.
- Cut fish into 1” pieces, and place on a 8”x8” (2.5 quart) deep baking dish. Season with 1/ 4 teaspoon each salt and pepper. Pour 1/2 the sauce over fish and stir gently.
- In a separate saucepan boil water enough to cover the potatoes. Add sliced potatoes and cook for 5 minutes. Drain well and pat dry. Add parboiled potatoes on top of fish in a scallop or alternating pattern. Sprinkle with remaining salt and pepper. Pour remaining sauce over the top. Bake on middle rack for 45-50 minutes or until top is lightly browned and potatoes are fork tender. Garnish with fresh thyme leaves.
Recipe adapted from Food.