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
Scale
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.
