📝 About This Recipe
Bring the seaside home with this kid-friendly twist on the classic British pub favorite. These bite-sized 'fish nuggets' feature flaky white fish dipped in a light, bubbly batter that stays extra crunchy, paired with oven-baked potato wedges that are soft on the inside and crisp on the outside. It’s a nutritious, fun-to-eat meal that turns a traditional tradition into a perfect portion for little hands.
🥗 Ingredients
The Mini Chips
- 3 large Russet potatoes (scrubbed and cut into small wedges)
- 2 tablespoons Olive oil
- 1/2 teaspoon Sea salt (or to taste)
The Fish Bites
- 1 pound Cod or Haddock fillet (skinless, cut into 2-inch chunks)
- 1 cup All-purpose flour (divided for dredging and batter)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking powder
- 3/4 cup Sparkling water (ice cold)
- 1/2 teaspoon Garlic powder
- 2 cups Vegetable oil (for shallow frying)
The 'Pink' Tartar Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Ketchup (for a mild sweetness kids love)
- 1 tablespoon Sweet pickle relish (finely minced)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the potato wedges with olive oil and salt in a bowl until evenly coated. Spread them in a single layer on the baking sheet.
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3
Bake the chips for 20-25 minutes, flipping halfway through, until they are golden brown and tender when pierced with a fork.
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4
While the chips bake, pat the fish chunks very dry with paper towels. This is the secret to getting the batter to stick!
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5
In a shallow bowl, place 1/4 cup of the flour. Dredge each piece of fish in the flour, shaking off any excess, and set aside on a plate.
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6
In a medium bowl, whisk together the remaining 3/4 cup flour, cornstarch, baking powder, and garlic powder.
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7
Slowly pour the ice-cold sparkling water into the flour mixture, whisking gently until just combined. A few small lumps are okay—don't overmix or the batter will become tough.
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8
Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a drop of batter sizzles and floats instantly.
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9
Dip a few pieces of floured fish into the wet batter, coat thoroughly, and carefully drop them into the hot oil.
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10
Fry the fish in batches for 3-4 minutes per side until the coating is deeply golden and crispy. Avoid crowding the pan.
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11
Use a slotted spoon to transfer the fish to a wire rack or paper-towel-lined plate to drain.
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12
In a small bowl, stir together the mayonnaise, ketchup, relish, and lemon juice to create the 'Pink Tartar Sauce'.
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13
Serve the mini fish bites alongside the hot oven chips while everything is still piping hot and crunchy.
💡 Chef's Tips
Always pat the fish dry before flouring to prevent the batter from sliding off during frying. Use ice-cold sparkling water for the lightest, airiest batter texture possible. If you don't want to fry, you can use panko breadcrumbs and bake the fish at 400°F for 12 minutes. Keep the first batch of fish warm in the oven on a low setting while you finish the rest. For picky eaters, swap the tartar sauce for a simple honey-mustard or plain ketchup.
🍽️ Serving Suggestions
Serve with a side of 'Hulk Mash' (mashed peas with a little butter). A few lemon wedges on the side for kids to practice their 'zesty squeeze'. Pair with a cold glass of apple juice or sparkling water with a splash of lime. Serve in small paper cones or baskets lined with checkered paper for a fun restaurant feel. Add a small side of crunchy slaw for extra color and nutrition.