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Fish Fingers and Chips

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Fish fingers and chips is a classic dish featuring crispy, golden fish fillets served with perfectly cooked fries. This homemade version is easy to prepare and delivers a delicious, comforting meal perfect for kids and adults alike.

Ingredients

Scale

For the fish fingers:

  • 1 pound (450 g) white fish fillets (cod, haddock, or pollock), cut into finger-sized strips
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (120 g) breadcrumbs or panko
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying

For the chips:

  • 4 medium potatoes (Russet or Yukon Gold)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika (optional)

For serving:

  • Tartar sauce, ketchup, or vinegar
  • Lemon wedges

Instructions

For the chips:

  1. Prepare the potatoes:
    • Peel and cut the potatoes into thick strips. Place them in a bowl of cold water and soak for 20–30 minutes to remove excess starch.
  2. Cook the chips:
    • Preheat the oven to 425°F (220°C). Drain the potatoes and pat them dry with a clean towel.
    • Toss the potatoes with vegetable oil, salt, and paprika (if using). Spread them out on a baking sheet in a single layer.
    • Bake for 25–30 minutes, flipping halfway through, until golden and crispy.

For the fish fingers:

  1. Set up a breading station:
    • Place the flour in a shallow dish.
    • Beat the eggs in a second dish.
    • In a third dish, combine breadcrumbs, garlic powder, paprika, salt, and pepper.
  2. Bread the fish:
    • Pat the fish strips dry with paper towels. Dip each strip into the flour, then into the egg, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
  3. Cook the fish fingers:
    • Heat about 1/2 inch of vegetable oil in a skillet over medium heat. When the oil is hot, fry the fish fingers in batches for 2–3 minutes per side, or until golden brown and cooked through.
    • Transfer to a paper towel-lined plate to drain excess oil.

To serve:

  • Plate the fish fingers with a serving of chips. Add a side of tartar sauce, ketchup, or vinegar, and garnish with lemon wedges.

Notes

  • For a healthier version, bake the fish fingers at 425°F (220°C) for 15–20 minutes, flipping halfway through.
  • Add a pinch of grated Parmesan to the breadcrumbs for extra flavor.
  • Leftovers can be reheated in an oven or air fryer to maintain crispiness.

Find it online: https://ukfinda.com/fish-fingers-and-chips/