This classic Fish Fingers and Chips recipe brings crispy, golden fish and thick, hand-cut fries together for a comforting, pub-style meal. Serve with lemon wedges, tartar sauce, and a sprinkle of sea salt for the perfect finishing touch!
Ingredients:
For the Fish Fingers:
1 lb white fish fillets (such as cod or haddock), cut into strips
Salt and pepper, to taste
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup cornstarch (for extra crispiness)
1 cup cold sparkling water or club soda
Vegetable oil, for frying
Lemon wedges, for serving
For the Chips:
3 large russet potatoes, peeled and cut into thick wedges
2 tablespoons vegetable oil
Salt, to taste
Instructions:
Prepare the Chips:
Preheat the oven to 425°F (220°C). Toss the potato wedges with vegetable oil and a pinch of salt.
Spread them in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Season and Prep the Fish:
Pat the fish strips dry with paper towels and season with salt and pepper.
Make the Batter:
In a bowl, whisk together flour, baking powder, and cornstarch. Gradually add the cold sparkling water, stirring until the batter is smooth and thick.
Fry the Fish Fingers:
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Dip each fish strip into the batter, letting excess drip off, and carefully place in the hot oil. Fry in batches to avoid overcrowding, cooking for about 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
Serve:
Serve the crispy fish fingers alongside the baked chips. Garnish with lemon wedges and serve with tartar sauce or malt vinegar.
Helpful Tips:
For extra crispy fish, dip the fish strips in a little flour before coating them in the batter.
Add a pinch of smoked paprika to the batter for an extra layer of flavor.
