If you are craving a delightful British classic but in a fun, bite-sized form, this Mini Fish and Chips Recipe is exactly what you need. Perfectly crispy chunks of flaky white fish paired with golden, crunchy mini chips bring all the comfort and nostalgia of traditional fish and chips to your table in a playful, shareable way. Whether you’re hosting a party or just want a cozy meal that everyone will love, this recipe hits the spot with its perfectly balanced flavors and textures.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in making this Mini Fish and Chips Recipe. Each one plays a key role—from the tender white fish to the sparkling water that makes the batter light and crispy, plus potatoes that become golden and crunchy chips. Let’s see what makes this dish so satisfying.
- White fish fillets (1 pound): Choose cod or haddock for that classic flaky texture that melts in your mouth.
- All-purpose flour (¾ cup, divided): Used both in the batter and for dredging to give a perfect crispy coating.
- Cornstarch (¼ cup): Adds extra crunch by absorbing moisture from the batter.
- Baking powder (½ teaspoon): Helps the batter puff up light and airy when fried.
- Salt (½ teaspoon): Enhances all the flavors harmoniously.
- Black pepper (¼ teaspoon): Just enough for a subtle spice to balance the dish.
- Paprika (½ teaspoon): Brings a mild smoky depth and lovely color to the batter.
- Cold sparkling water or club soda (1 cup): The secret to that irresistibly crisp, bubbly batter texture.
- Russet potatoes (2 medium): Peeled and cut into matchsticks or mini wedges for the perfect chip size.
- Vegetable oil: For frying to golden perfection.
- Optional – malt vinegar, lemon wedges, tartar sauce: Classic accompaniments to enhance your fish and chips experience.
How to Make Mini Fish and Chips Recipe
Step 1: Prep the Potatoes
Start by rinsing your cut potato sticks or mini wedges in cold water to wash away excess starch. This step is crucial to getting crispy chips that aren’t soggy. Soak them for at least 30 minutes, then drain and dry thoroughly with a kitchen towel to prevent oil splatter and ensure crispiness when frying.
Step 2: Heat the Oil and Mix the Batter
Heat about 2 inches of vegetable oil in a deep pot or skillet to around 350°F (175°C) — this temperature is perfect to cook the fish evenly without absorbing too much oil. Meanwhile, whisk together half a cup of flour, cornstarch, baking powder, salt, pepper, paprika, and cold sparkling water until smooth and bubbly. The sparkling water is a game-changer, delivering the signature light and airy crunch.
Step 3: Dredge and Fry the Fish
Coat each piece of fish lightly in the remaining flour, then dip into the batter. Let any excess drip off before carefully frying in batches. Cook each batch for 3 to 4 minutes until the fish is golden and the batter is crisp. Remove with a slotted spoon and drain on paper towels. Keep cooked fish warm in a low oven while you finish frying.
Step 4: Fry the Chips
After the fish, it’s time for the chips. Fry your dried potato sticks in batches for 5 to 7 minutes until golden and crispy. Drain on paper towels and sprinkle with salt immediately while hot for that perfect seasoning finish.
Step 5: Plate and Enjoy
Serve your Mini Fish and Chips Recipe piping hot with lemon wedges, malt vinegar, or tartar sauce. The combination of crispy fish and chips with zesty or tangy accompaniments is simply irresistible.
How to Serve Mini Fish and Chips Recipe
Garnishes
Simple garnishes can elevate your dish to something special. Fresh lemon wedges add a bright, citrusy pop that cuts through the richness, while malt vinegar brings a traditional tangy bite that British fish and chip lovers adore. Tartar sauce is a creamy, herby option that pairs perfectly with every crispy bite.
Side Dishes
Keep your sides light and complementary to not overshadow the star of the show. A crisp green salad with a light vinaigrette, some mushy peas for a classic touch, or even a small bowl of coleslaw add both freshness and texture variety to your meal.
Creative Ways to Present
Want to impress guests or turn this into a party hit? Serve your Mini Fish and Chips Recipe in mini paper cones or colorful muffin liners for an adorable, retro snack vibe. These little touches make it easy for everyone to grab a portion and keep things neat while enjoying the perfect handheld fish fry.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the fried fish and chips in an airtight container. They store best for up to 2 days in the fridge. To maintain crispiness, keep the fish and chips separated if possible to avoid steam buildup.
Freezing
You can freeze leftover cooked fish and chips, but it’s best to freeze the fish and chips separately for quality. Wrap them tightly in plastic wrap and foil, then place in a freezer bag for up to one month. For best results, freeze on a baking sheet first to keep their shape.
Reheating
To revive the crispiness, reheat your Mini Fish and Chips Recipe in a preheated oven at 375°F (190°C) for 10-15 minutes rather than microwaving, which can make them soggy. A toaster oven or air fryer also works wonderfully to bring that golden crunch back.
FAQs
Can I use frozen fish for this Mini Fish and Chips Recipe?
Yes! Just make sure to thaw the fish completely and pat it dry before dredging and battering to prevent excess moisture and sogginess in the coating.
Is it possible to bake the chips instead of frying?
Absolutely! Toss your potatoes lightly in oil and bake them on a sheet at 425°F (220°C) until golden and crispy, about 25-30 minutes, flipping halfway through. This is a great lighter option.
What type of fish is best for this recipe?
Cod and haddock are classic choices thanks to their mild flavor and flaky texture, but any firm white fish like pollock or tilapia will also work well.
Why do you use sparkling water in the batter?
Sparkling water introduces bubbles that make the batter light and airy, giving you that irresistible, crispy texture on the outside while keeping the fish tender inside.
Can I make this Mini Fish and Chips Recipe gluten-free?
Yes! Substitute the all-purpose flour and cornstarch with gluten-free flour blends and make sure your baking powder is gluten-free too. The batter will still turn out deliciously crispy.
Final Thoughts
This Mini Fish and Chips Recipe is such a joyful way to bring a beloved classic to your kitchen in a fresh, fun form that everyone will adore. Whether for a casual family meal or a lively gathering, the crispy batter, flaky fish, and golden chips come together in a dish that’s both comforting and exciting. Give it a try and watch it quickly become a new favorite!
Print
Mini Fish and Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: British
- Diet: Kid-Friendly
Description
Delight in this classic British Mini Fish and Chips recipe featuring crispy bite-sized pieces of white fish and golden potato chips. Perfect as a main course or a party appetizer, this dish brings traditional flavors and a fun twist to your table.
Ingredients
Fish Batter and Coating
- 1 pound white fish fillets (cod or haddock), cut into bite-sized pieces
- ¾ cup all-purpose flour, divided
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup cold sparkling water or club soda
Chips
- 2 medium russet potatoes, peeled and cut into thin matchsticks or mini wedges
- Vegetable oil, for frying
Optional Serving
- Malt vinegar
- Lemon wedges
- Tartar sauce
Instructions
- Prepare Potatoes: Rinse the potato sticks or wedges thoroughly and soak them in cold water for at least 30 minutes to remove excess starch. After soaking, drain and pat them completely dry with a towel to ensure crispiness during frying.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep pot or skillet and heat it to 350°F (175°C) to prepare for frying both fish and chips.
- Make Batter: In a bowl, whisk together ½ cup flour, cornstarch, baking powder, salt, black pepper, paprika, and cold sparkling water until the mixture is smooth and free of lumps.
- Dredge Fish: Place the remaining ¼ cup flour in a shallow dish. Lightly coat each piece of fish in the flour, then dip it into the prepared batter, allowing any excess batter to drip off before frying.
- Fry Fish: Carefully fry the battered fish pieces in batches in the hot oil for 3–4 minutes or until they are golden and crispy. Use a slotted spoon to remove the fish and drain on paper towels to remove excess oil. Keep warm in a 200°F (95°C) oven if needed.
- Fry Chips: In batches, fry the dried potato sticks in the hot oil for 5–7 minutes, until they turn golden brown and crispy. Drain on paper towels and season with salt while still hot.
- Serve: Plate the mini fish and chips together, and serve with optional lemon wedges, malt vinegar, and tartar sauce for dipping and added flavor.
Notes
- Keep fried fish warm in a 200°F (95°C) oven while finishing the rest.
- For a fun twist, serve the fish and chips in mini paper cones or muffin liners, especially great for parties.
- To make a lighter version, air-fry the chips instead of deep-frying.
