Description
Crispy fish fingers and chips celebrate classic British comfort fare with golden, flaky seafood and perfectly seasoned potato wedges. Home cooks can easily master this delightful meal that brings simplicity and satisfaction to dinner tables.
Ingredients
Scale
- 1 lb (450 g) white fish fillets (cod, haddock, or pollock)
- 4 medium potatoes (Russet or Yukon Gold)
- 2 large eggs
- 4 tbsps vegetable oil
- 1 cup (120 g) breadcrumbs or panko
- ½ cup (60 g) all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp paprika (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- Tartar sauce
- Ketchup
- Vinegar
- Lemon wedges
Instructions
- Potato Preparation: Peel and slice potatoes into uniform thick wedges, immerse in cold water for 20-30 minutes to eliminate surface starch and ensure crispy results.
- Seasoning and Positioning: Thoroughly drain and pat potato strips dry, toss with vegetable oil, salt, and optional paprika, then spread in a single uncrowded layer on a baking sheet to promote even browning.
- Roasting Process: Position baking sheet in a preheated oven at 425F (220C), rotating midway to achieve consistent golden-brown coloration and crispy texture throughout potato strips.
- Fish Coating: Generously coat fish with seasoned breadcrumbs, ensuring complete coverage for a crisp and flavorful exterior that complements the potato chips.
- Simultaneous Cooking: Place fish fingers on the same baking sheet alongside potato strips, coordinating cooking times to achieve synchronized golden color and optimal crunchiness.
- Serving Presentation: Remove both chips and fish fingers from oven when they reach a deep golden hue, allowing a brief resting period to settle and enhance flavors before plating.
Notes
- Choose Starch-Free Potatoes: Select high-starch potatoes like Russet or King Edward for the crispiest chips, which naturally crisp up better than waxy varieties.
- Prevent Moisture Buildup: Thoroughly dry potato strips and fish using paper towels to ensure maximum crispiness and prevent soggy results during baking.
- Optimize Breadcrumb Coating: Use panko breadcrumbs for extra crunch on fish fingers, mixing with dried herbs or parmesan for enhanced flavor complexity.
- Temperature Precision: Maintain consistent oven temperature at 425F to achieve perfect golden-brown color without burning, using middle rack for even heat distribution.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 100 mg