Battered Fish Fingers and Homemade Chips: A Taste of the Sea at Home

Would you eat this battered fish fingers and homemade chips? This classic dish brings the delightful taste of the sea right to your kitchen. Perfectly crispy on the outside and tender on the inside, these fish fingers are paired with golden, homemade chips that will have you craving seconds with every bite.

Why You’ll Love This Recipe

Our battered fish fingers and homemade chips offer a divine flavor combination capturing the essence of traditional British cuisine. The flaky, tender fish wrapped in a crunchy batter is an experience in itself, complemented by the perfect sidekick—crispy chips. This dish is your go-to for comfort food or a quick midweek meal, providing a hearty option that’s incredibly satisfying.

With simple steps and easily accessible ingredients, this recipe is designed for any food lover looking to create a restaurant-quality experience at home. Whether you’re cooking for family or friends, this meal will shine at gatherings or casual dinners alike.

Context/Background

The origins of battered fish date back centuries, popularized in the UK as fish and chips during the 19th century. It’s a beloved staple, celebrated for its simplicity and revered by many cultures around the world. The method of battering fish provides a golden, crunchy exterior that seals in the moisture, enhancing its natural flavors.

Recipe Details

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 4 fillets of white fish (cod or haddock), cut into fingers
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup cold sparkling water
• Salt and pepper to taste
• 4 large potatoes, peeled and cut into chips
• Vegetable oil for frying

Directions

1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. In a large bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick.
3. Dredge the fish fingers in a little flour, shaking off excess, then dip into the batter, ensuring they are fully coated.
4. Carefully lower the coated fish into the hot oil, frying in small batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.
5. For the chips, parboil the potato slices in boiling water for 3-4 minutes, then drain and pat dry.
6. Fry the chips in the hot oil for 5-7 minutes until crispy and golden. Drain on paper towels.
7. Serve the fish fingers with the homemade chips and a sprinkle of salt.

Tips for Perfect Battered Fish Fingers and Homemade Chips

• Ensure the oil maintains a consistent temperature of 350°F for even frying.
• Use cold sparkling water for a lighter, crispier batter.
• Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
• Drain the fried fish and chips well to maintain their crispiness.

Serving Suggestions

Serve your battered fish fingers and homemade chips with a wedge of lemon, tartar sauce, or mushy peas for an authentic British experience.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to maintain crispiness before serving.

Final Thoughts

If you’re wondering, “Would you eat this battered fish fingers and homemade chips?” the answer is a resounding yes. This recipe is a must-try for fans of classic comfort food, offering an easy way to indulge in a much-loved dish from the comfort of your home kitchen.

Recipe Notes

• Try using sweet potato for a healthier chip alternative.
• Add spices like paprika or garlic powder to the batter for an extra flavor kick.
• Experiment with different white fish varieties to find your favorite.