Bring the taste of the pub to your home with this Fish Fingers and Chips recipe. Featuring perfectly seasoned, crispy fish fingers and golden oven-baked fries, this dish is a family favorite that’s both delicious and easy to make. Pair with tartar sauce and a squeeze of lemon for the ultimate comfort meal!
Why You’ll Love This Recipe
- Healthier Fries Option: The oven-baked chips offer a lighter alternative to deep-frying without sacrificing crunch.
- Perfectly Crispy Fish: Panko breadcrumbs ensure golden, crunchy fish fingers every time.
- Family-Friendly: Loved by kids and adults alike, this classic dish is a guaranteed crowd-pleaser.
- Quick and Simple: Minimal prep and straightforward steps make this recipe weeknight-friendly.
Ingredients for Fish Fingers and Chips
For the Fish Fingers:
- 4 white fish fillets (cod, haddock, or your choice), cut into strips
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko works best)
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
- Vegetable oil (for frying)
For the Chips:
- 4 large potatoes, peeled and cut into thick fries
- 2 tablespoons olive oil
- Salt, to taste
Optional Additions:
- Lemon wedges (for serving)
- Tartar sauce (for dipping)
Step-by-Step Instructions
1. Prepare the Chips
- Preheat the oven to 425°F (220°C).
- Toss the potato fries in olive oil, ensuring they’re evenly coated.
- Season with salt and spread them in a single layer on a baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until crispy and golden.
2. Prepare the Fish Fingers
- Pat the fish strips dry with paper towels and drizzle with lemon juice.
- In a shallow dish, mix the flour with salt, pepper, and paprika.
- Dip each fish strip into the seasoned flour, ensuring an even coat.
- Next, dip the floured fish into the beaten egg, followed by the breadcrumbs, pressing gently to adhere.
3. Fry the Fish Fingers
- Heat a layer of vegetable oil in a large skillet over medium-high heat.
- Fry the fish fingers for 3–4 minutes per side, or until golden and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
4. Serve and Enjoy
- Plate the crispy fish fingers alongside the oven-baked fries.
- Add lemon wedges and tartar sauce for dipping.
- Serve immediately for the best flavor and crunch!
Tips for Perfect Fish Fingers and Chips
- Use Fresh Fish: Fresh cod or haddock ensures tender, flavorful fish fingers.
- Double-Bread for Extra Crunch: For super crispy fish fingers, repeat the egg and breadcrumb coating process.
- Cut Even Fries: Uniform potato slices help achieve evenly baked, crispy chips.
- Control Oil Temperature: Keep the oil hot (about 350°F/175°C) to avoid soggy fish fingers.
- Reheat Without Losing Crispiness: Reheat fish fingers in the oven or air fryer to maintain their crunch.
Frequently Asked Questions
Can I bake the fish fingers instead of frying?
Yes! Arrange the breaded fish fingers on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.
What other dipping sauces pair well?
Tartar sauce is classic, but ketchup, garlic aioli, or even a tangy yogurt dip work wonderfully.
How do I store leftovers?
Store cooked fish fingers and fries in separate airtight containers in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Can I use frozen fish?
Yes, thaw the fish completely and pat it dry before breading to prevent excess moisture.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs work fine, but crushed cornflakes or cracker crumbs also make great alternatives.
Conclusion: A Timeless Comfort Food
This Fish Fingers and Chips recipe brings a classic, crispy delight to your table. Whether it’s a casual dinner or a fun weekend treat, the combination of golden fish fingers and oven-baked fries will leave everyone asking for seconds.
Make this today and enjoy a meal that’s simple, satisfying, and absolutely delicious!