Description
This Mini Fish and Chips recipe offers a delightful twist on a classic British dish, presenting crispy battered white fish fillets paired with golden, oven-baked russet potato fries. Served with a tangy homemade tartar sauce, this recipe is perfect for a satisfying and flavorful meal that serves 4. The fish batter is light and crispy, using cold sparkling water, while the fries are baked for a healthier alternative to deep frying.
Ingredients
Fish and Batter
- 1 lb white fish fillets (such as cod or haddock), cut into small 1-inch pieces
- 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)
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 russet potatoes into thin fries.
- Season and Bake the Fries: Toss the potato fries with olive oil, salt, and pepper. Spread them out evenly in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and set aside.
- Make the Fish Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add cold sparkling water while whisking to create a smooth batter that is thick enough to coat the fish pieces.
- Heat the Oil for Frying: Pour about 2 inches of vegetable oil into a deep frying pan or large pot and heat over medium-high until hot but not smoking, approximately 350°F (175°C).
- Batter and Fry the Fish: Dip each piece of fish into the batter ensuring it is fully coated, then carefully lower into the hot oil. Fry in batches for 3-4 minutes until the fish turns golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare the Tartar Sauce: In a small bowl, combine mayonnaise, finely chopped pickles or relish, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and adjust seasoning to taste.
- Assemble and Serve: Plate the crispy mini fish fillets alongside the oven-baked fries and serve with the homemade tartar sauce for dipping.
Notes
- Using sparkling water in the batter helps create an extra light and crispy coating.
- For a healthier option, the fries are baked instead of deep-fried.
- Ensure the oil temperature is steady to avoid greasy fish.
- Serve immediately for the best texture and flavor.
- Can substitute white fish with other firm white fish varieties like pollock or tilapia.
