If you’re looking for a delightful bite-sized twist on a pub classic, this Mini Fish and Chips Recipe is a must-try. Imagine perfectly crispy golden fish nuggets enveloped in a light, airy batter, paired with oven-baked fries that are crispy on the outside and tender inside. Every element of this recipe works together to create a comforting and fun meal that’s great for family dinners, parties, or casual get-togethers. The combination of flaky white fish, crunchy chips, and a tangy homemade tartar sauce will have you coming back for more.
Ingredients You’ll Need
The magic of this Mini Fish and Chips Recipe lies in its simple yet essential ingredients. Each one adds to the perfect balance of taste, texture, and color, making your homemade version irresistible.
- White fish fillets (1 lb): Choose cod or haddock for a flaky, mild flavor that crisps beautifully.
- All-purpose flour (1 cup): Provides the base for the crispy batter coating the fish.
- Cornstarch (½ cup): Adds extra crunch and lightness to the batter.
- Baking powder (1 tsp): Helps the batter puff up and stay airy when fried.
- Salt (1 tsp): Enhances all the flavors.
- Black pepper (½ tsp): Adds a subtle kick of spice.
- Garlic powder (1 tsp): Brings a gentle savory depth to the batter.
- Cold sparkling water (1 cup): Keeps the batter light; the bubbles create that irresistible crispiness.
- Vegetable oil (for frying): Must be neutral and heat-stable for perfect frying results.
- Russet potatoes (2 large): Ideal for making crispy, golden fries.
- Olive oil (1 tbsp): Used to coat the fries before baking for a crisp finish.
- Mayonnaise (½ cup): The creamy base for the homemade tartar sauce.
- Pickles or relish (2 tbsp, finely chopped): Adds that zesty, tangy crunch to the tartar sauce.
- Lemon juice (1 tbsp): Gives the sauce a fresh, bright lift.
- Dijon mustard (1 tsp): Adds a subtle sharpness that complements the fish.
How to Make Mini Fish and Chips Recipe
Step 1: Prepare the Chips
Start by preheating your oven to 400°F (200°C). Peel your russet potatoes and cut them into thin fries, about the thickness you’d like for that perfect crisp. Toss the cut fries with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet in one layer to ensure even cooking. Bake for 25-30 minutes, flipping halfway through to get both sides perfectly golden and crispy. This oven method gives you crispy chips without the extra mess of frying.
Step 2: Make the Fish Batter
While the fries are baking, mix your dry ingredients in a bowl: all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Slowly pour in the cold sparkling water while whisking to create a smooth, lightly thick batter. The cold water and carbonation are key to keeping the batter light and extra crunchy once fried. The batter should be just thick enough to coat your fish pieces fully without dripping off.
Step 3: Fry the Fish
Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be hot enough to sizzle when you add the batter but not smoke. Dip each small piece of white fish into the batter, coating it thoroughly, and carefully place it into the oil. Work in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy fish. Fry for 3-4 minutes until each piece is golden and crispy. Remove with a slotted spoon and drain on paper towels to keep them crisp.
Step 4: Prepare the Tartar Sauce
While your fish cooks, mix up a fresh batch of tartar sauce. Combine mayonnaise, finely chopped pickles or relish, lemon juice, Dijon mustard, and a pinch of salt and pepper in a bowl. Stir until smooth, tasting and adjusting the seasoning as you like. This sauce adds that classic tangy kick that complements the richness of battered fish wonderfully.
Step 5: Assemble and Serve
Plate your crispy mini fish fillets alongside the golden baked fries. Don’t forget a generous dollop of the homemade tartar sauce for dipping. This Mini Fish and Chips Recipe is sure to impress and satisfy, whether serving up a casual weeknight meal or sharing with friends at your next gathering.
How to Serve Mini Fish and Chips Recipe
Garnishes
Brighten your dish with simple garnishes like fresh lemon wedges, chopped parsley, or a sprinkle of flaky sea salt over the fries. These small touches add fresh flavor and enhance the visual appeal of your mini fish and chips.
Side Dishes
For a balanced and colorful meal, consider a crisp green salad, mushy peas, or a light coleslaw on the side. Each of these sides adds texture and freshness that complements the rich and crispy fish and chips beautifully.
Creative Ways to Present
Looking to elevate the presentation? Serve your mini fish and chips in small paper cones or rustic baskets lined with parchment paper. You can also arrange the fish pieces on skewers for a fun finger-food style or stack the fries and fish into mini sandwiches with tartar sauce for a creative twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fish and chips separately in airtight containers to preserve their textures. Keep the fish in the fridge and the fries will remain crispier if reheated properly.
Freezing
This Mini Fish and Chips Recipe freezes best when the fish is cooked and cooled completely. Place the battered fish pieces on a baking tray, freeze until solid, then transfer to a freezer-friendly bag. Fries are better fresh but can be frozen if cooked and cooled fully as well.
Reheating
To bring your leftovers back to life, reheat the fish and fries in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method helps restore crispiness better than microwaving, which tends to make them soggy.
FAQs
Can I use frozen fish fillets for this Mini Fish and Chips Recipe?
Absolutely, frozen fish can work well. Just be sure to thaw and pat them dry thoroughly before battering to maintain crispiness.
Is sparkling water necessary for the batter?
Sparking water is ideal because its carbonation helps create a lighter, crunchier batter, but cold regular water works fine if you don’t have sparkling on hand.
Can I bake the fish instead of frying?
You can bake the fish for a healthier alternative, but frying gives you that signature crispy texture that makes fish and chips so special.
What type of potatoes are best for the chips?
Russet potatoes are perfect due to their starchy nature, which creates fries that are crispy on the outside and fluffy inside.
How do I keep the fries crispy?
Make sure not to overcrowd the baking sheet and flip the fries halfway through baking. Serve them immediately for the best texture.
Final Thoughts
I hope this Mini Fish and Chips Recipe brings you as much joy in your kitchen as it has brought to mine. It’s a wonderful way to enjoy a beloved classic with a fun, bite-sized flair. Gather your ingredients, invite loved ones, and dive into this deliciously crispy, flavorful meal that’s sure to become a new favorite for any occasion.
Print
Mini Fish and Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Description
Enjoy crispy mini fish and chips featuring tender battered white fish fillets paired with golden oven-baked fries and a tangy homemade tartar sauce. This classic British comfort meal is perfect for a family dinner or casual gathering.
Ingredients
Fish and Batter
- 1 lb white fish fillets (such as cod or haddock), cut into small pieces (about 1-inch squares)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup cold sparkling water (or regular cold water)
- Vegetable oil (for frying)
Chips (Fries)
- 2 large russet potatoes, peeled and cut into thin fries
- 1 tbsp olive oil
- Salt and pepper to taste
Tartar Sauce
- ½ cup mayonnaise
- 2 tbsp pickles or relish, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Chips: Preheat your oven to 400°F (200°C). Peel and cut the potatoes into thin fries.
- Toss the Fries: Toss the cut potatoes with olive oil, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet.
- Bake the Fries: Bake for 25-30 minutes, flipping halfway through cooking, until the fries are golden brown and crispy. Remove from the oven and set aside.
- Prepare the Fish Batter: In a bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add the cold sparkling water while whisking until smooth, forming a batter thick enough to coat the fish.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep frying pan or large pot and heat over medium-high until hot enough for frying.
- Coat and Fry the Fish: Dip each fish piece into the batter, ensuring complete coating. Carefully place the battered fish into the hot oil in batches to avoid overcrowding.
- Cook the Fish: Fry for approximately 3-4 minutes per batch, or until the fish is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Tartar Sauce: In a small bowl, combine mayonnaise, chopped pickles or relish, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and adjust seasoning to taste.
- Serve: Plate the crispy mini fish fillets alongside the golden oven-baked fries and serve with a side of tartar sauce for dipping. Enjoy immediately.
Notes
- Use sparkling water in the batter for extra crispiness.
- Ensure the oil is hot enough before frying to prevent sogginess.
- Flip fries halfway through baking for even crispness.
- Drain fried fish on paper towels to remove excess oil.
- Adjust tartar sauce ingredients to preference for tanginess and texture.
