Fish Fry Bake

Fish Fry Bake


"My mother-in-law passed on this recipe - it's one of my husband's favorites! Delicious and easy, plus kids should like it too!"

Ingredients 1 h {{adjustedServings}} servings 419 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Line the bottom of a 9x13 inch baking dish with fish sticks. Sprinkle fries in a layer over the fish. Mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
  3. Bake uncovered for 45 minutes in the preheated oven. Cool slightly before serving.
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Reviews 10

  1. 12 Ratings

Juan Vallee

I made this recipe. My family yelled because they were so happy (I think). They didn't eat much of it though because they were too excited. I have a crazy family !

Traci Lynn

My whole family actually rates this pretty high with the changes that I made. I first baked just the fish sticks at the temp on the box for about half the time the box calls for. This allows them to crisp up a bit before adding the soup. Then I poured over the soup mixture. We used cream of mushroom and Nature's Seasons instead just because of taste preference. Then on top of the soup I put tator tots instead of french fries. Then some shredded cheddar on top of that. Baked the whole thing at 400 for 25 minutes. Came out really good and the tator tots stayed crisp being on top. The whole thing is still a casserole consistency but not overly soupy at all the way I made it.


If I could give this recipe a 0 I would. It was mushy and gross. My kids wouldn't eat it.