BATTERED FISH FINGERS WITH HOMEMADE CHIPS
Delight in the crispy, golden fish fingers accompanied by freshly prepared and fried chips, a comforting classic suitable for any occasion.
INGREDIENTS:
For the Fish Fingers:
– 1 lb white fish fillets (such as cod, haddock, or pollock)
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
– 3/4 cup cold sparkling water
– Vegetable oil (for frying)
For the Chips:
– 4 large russet potatoes, peeled and cut into thick wedges
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
INSTRUCTIONS:
1. Prepare the Chips:
– Preheat the oven to 425°F (220°C).
– Combine potato wedges with olive oil, salt, garlic powder, and smoked paprika.
– Arrange on a baking sheet in a single layer. Bake for 25–30 minutes, turning halfway through, until they are golden and crispy.
2. Prepare the Fish Fingers:
– Dry the fish fillets and cut them into strips. Season with salt and pepper.
– In a bowl, mix flour, baking powder, salt, paprika, and cold sparkling water to create a smooth batter.
– Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
3. Fry the Fish Fingers:
– Dip each fish strip into the batter, allowing excess to drip off, then carefully place in the hot oil.
– Fry in batches for 3–4 minutes until they are golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
4. Assemble and Serve:
– Serve the fish fingers hot alongside the homemade chips.
– Include tartar sauce, lemon wedges, or malt vinegar for dipping.
PRO TIPS:
– For Crispier Chips: Soak potato wedges in cold water for 30 minutes, then pat dry before seasoning.
– For Optimal Batter Consistency: Keep the batter cold and mix just before frying to enhance crispiness.
– Healthier Alternative: Consider air-frying the chips and fish for a lighter option.
Savor this hearty, home
