Description
These Mini Fish and Chips are a fun, bite-sized twist on the classic British dish. Perfect as an appetizer or a party snack, these crispy little fish fillets are paired with golden, crispy fries and served with a tangy tartar sauce. The combination of flaky fish, crispy batter, and crunchy chips is irresistible!
Ingredients
Scale
For the Fish:
- 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)
For the Chips (Fries):
- 2 large russet potatoes, peeled and cut into thin fries
- 1 tbsp olive oil
- Salt and pepper to taste
For the 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).
- Toss the cut potato fries in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from the oven and set aside.
- Prepare the Fish Batter:
- In a bowl, combine the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- Slowly add the cold sparkling water (or regular cold water) to the dry ingredients, whisking to form a smooth batter. The batter should be thick enough to coat the fish but not too thick.
- Fry the Fish:
- Heat about 2 inches of vegetable oil in a deep frying pan or large pot over medium-high heat.
- Dip each piece of fish into the batter, ensuring it’s fully coated, and carefully drop it into the hot oil.
- Fry in batches for about 3-4 minutes, or until the fish is golden brown and crispy. Use a slotted spoon to remove the fish from the oil and drain on paper towels.
- Prepare the Tartar Sauce:
- In a small bowl, mix together the mayonnaise, chopped pickles or relish, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and well-combined. Adjust the seasoning to taste.
- Assemble and Serve:
- Serve the mini fish fillets with the crispy fries and a side of tartar sauce for dipping.
Notes
- Prepare the Chips:
- Preheat your oven to 400°F (200°C).
- Toss the cut potato fries in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from the oven and set aside.
- Prepare the Fish Batter:
- In a bowl, combine the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- Slowly add the cold sparkling water (or regular cold water) to the dry ingredients, whisking to form a smooth batter. The batter should be thick enough to coat the fish but not too thick.
- Fry the Fish:
- Heat about 2 inches of vegetable oil in a deep frying pan or large pot over medium-high heat.
- Dip each piece of fish into the batter, ensuring it’s fully coated, and carefully drop it into the hot oil.
- Fry in batches for about 3-4 minutes, or until the fish is golden brown and crispy. Use a slotted spoon to remove the fish from the oil and drain on paper towels.
- Prepare the Tartar Sauce:
- In a small bowl, mix together the mayonnaise, chopped pickles or relish, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and well-combined. Adjust the seasoning to taste.
- Assemble and Serve:
- Serve the mini fish fillets with the crispy fries and a side of tartar sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British, European
Nutrition
- Serving Size: 1/4 of the recipe (about 1 piece of fish and a few fries)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg