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
Scale
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.
