If you’re craving a snack that’s bursting with crunch and flavor, this Mini Fish and Chips Recipe is your new best friend. Imagine perfectly golden, bite-sized fish pieces with a light, crispy batter paired with oven-baked fries that are just as irresistible. It’s a fun twist on the classic British comfort food, making it perfect for sharing and guaranteed to bring smiles around the table. Whether it’s for a casual dinner or a playful appetizer, this Mini Fish and Chips Recipe does not disappoint and will quickly become a go-to in your kitchen.

Mini Fish and Chips Recipe - Recipe Image

Ingredients You’ll Need

This Mini Fish and Chips Recipe calls for simple, everyday ingredients that come together in harmony to deliver amazing flavor and texture. Each element, from the fish to the spices to the crispy fries, plays a crucial role in creating that authentic and delicious experience.

1 lb white fish fillets (such as cod or haddock): Choose fresh, firm fish cut into small, bite-sized pieces for the best frying results.
1 cup all-purpose flour: The base of the batter, providing structure and lightness.
½ cup cornstarch: Adds extra crispiness to the batter for that perfect crunchy coating.
1 tsp baking powder: Helps the batter puff up and become airy during frying.
1 tsp salt: Essential for seasoning the batter and fries to enhance all other flavors.
½ tsp black pepper: Gives a subtle hint of heat and depth to the batter.
1 tsp garlic powder: Infuses a mild but savory note that complements the fish wonderfully.
1 cup cold sparkling water (or regular cold water): The cold liquid keeps the batter light and prevents it from becoming dense.
Vegetable oil (for frying): A neutral oil with a high smoke point ideal for deep frying the fish to crispy perfection.
2 large russet potatoes: Peeled and cut into thin fries, these provide the classic chip counterpart.
1 tbsp olive oil: Lightly coats the fries before baking for crispiness without heaviness.
Salt and pepper to taste: Season the fries to your liking, bringing out their natural flavor.
½ cup mayonnaise: The creamy base of the tangy tartar sauce.
2 tbsp pickles or relish, finely chopped: Adds zesty crunch and brightness to the sauce.
1 tbsp lemon juice: Provides a fresh, citrusy lift that balances the richness of the mayonnaise.
1 tsp Dijon mustard: Gives a subtle kick and complexity to the tartar sauce.
Salt and pepper to taste: Essential for adjusting and perfecting the tartar sauce seasoning.

How to Make Mini Fish and Chips Recipe

Step 1: Prepare the Chips

Start by preheating your oven to 400°F (200°C), so it’s ready to bake those fries to an irresistible crisp. Peel and slice your russet potatoes into thin strips, giving you the perfect chip texture when baked.

Step 2: Season and Bake the Fries

Toss your freshly cut fries with olive oil, salt, and pepper, ensuring each one is lightly coated. Spread them out in a single layer on a baking sheet to make sure they bake evenly and become perfectly crispy. Pop them in the oven for 25-30 minutes, flipping halfway through to get an all-around golden crunch.

Step 3: Mix the Batter for the Fish

While your fries bake, it’s time to create the star of the show: the batter. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Then, slowly whisk in the cold sparkling water to keep the mixture smooth and airy. You’re aiming for a batter that clings beautifully to the fish without being too thick or runny.

Step 4: Heat the Oil for Frying

Next, heat about two inches of vegetable oil in a deep pan over medium-high heat. This amount ensures your mini fish pieces can swim freely as they fry, resulting in uniform crispiness. Keep an eye on the temperature; too hot, and the batter will burn, too cool and it’ll soak up oil and become soggy.

Step 5: Batter and Fry the Fish

Dip each small fish piece into the batter, making sure every side is coated. Carefully lower them into the hot oil, frying in small batches for around 3-4 minutes until golden brown and crispy. Transfer the fried fish onto paper towels to drain excess oil and keep them light and crunchy.

Step 6: Prepare the Tartar Sauce

In a small bowl, whisk together mayonnaise, finely chopped pickles or relish, lemon juice, Dijon mustard, salt, and pepper until the tartar sauce is creamy and flavorful. Taste and adjust seasoning as needed. This quick sauce adds the perfect tangy complement to your hot, crispy mini fish.

Step 7: Assemble and Serve

Plate your mini fish fillets alongside the crispy oven-baked fries and a generous dollop of homemade tartar sauce. The combination of textures and flavors is sure to delight everyone at the table.

How to Serve Mini Fish and Chips Recipe

Garnishes

A sprinkle of fresh chopped parsley or a wedge of lemon brightens up the dish and adds a lovely aroma just before serving. These simple garnishes make the Mini Fish and Chips Recipe feel even more special and inviting.

Side Dishes

For a complete meal, pair this dish with a crisp green salad or some minted peas. The fresh, light sides provide a beautiful contrast to the golden fried fish and hearty fries, keeping the overall plate balanced and satisfying.

Creative Ways to Present

Try serving your Mini Fish and Chips Recipe in individual mini baskets or on rustic wooden boards lined with parchment paper for that authentic street-food vibe. Adding small dipping bowls of tartar sauce and ketchup on the side invites everyone to dig in and customize their bites.

Make Ahead and Storage

Storing Leftovers

If you have any mini fish or fries left over, store them separately in airtight containers in the fridge for up to two days to keep them as fresh as possible. Keeping the fish and chips apart prevents sogginess and helps maintain their crisp texture.

Freezing

You can freeze the cooked fish pieces on a baking sheet until firm, then transfer to a freezer-safe container or bag. Fries can be frozen in the same way. This method lets you enjoy the Mini Fish and Chips Recipe on demand—just reheat when you’re ready!

Reheating

The best way to reheat is in an oven or air fryer at 350°F (175°C) to restore the crispness without drying out the fish. Avoid microwaving if you want to keep that delightful crunchy texture alive.

FAQs

Can I use frozen fish for this Mini Fish and Chips Recipe?

Absolutely! Just make sure to thaw the fish completely and pat it dry before battering and frying to ensure a crispy coating and prevent excess oil splatter.

Is it possible to bake the fish instead of frying?

While frying gives the crispiest results, you can bake the battered fish on a greased sheet at 425°F (220°C) for about 15-20 minutes. It won’t be quite as crunchy, but it’s a lighter alternative.

What type of fish works best for this recipe?

Traditional white fish like cod, haddock, or pollock works wonderfully because they have a mild flavor and firm texture that holds up well to frying.

Can I make the tartar sauce ahead of time?

Yes, tartar sauce actually tastes better after sitting overnight in the fridge, as the flavors meld together perfectly. Just keep it covered until ready to serve.

What can I substitute for sparkling water in the batter?

If you don’t have sparkling water, regular cold water will work fine. The carbonation adds extra lightness but isn’t absolutely necessary for great results.

Final Thoughts

There’s something deeply satisfying about dipping a crispy, golden piece of fish into creamy tartar sauce followed by a salty, crunchy fry. This Mini Fish and Chips Recipe makes all that joy so easy to enjoy at home without any fuss or fancy equipment. I can’t wait for you to try it and share the smiles it brings with friends and family.