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Spicy Homemade Fish Fingers with Chip Shop Chips
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Spicy Homemade Fish Fingers with Chip Shop Chips

Crispy, spicy homemade fish fingers coated in seasoned panko with thick, double-fried chip-shop-style chips. Serves 4 — a satisfying pub-style meal you can make at home.

Prep:25 min
Cook:40 min
Total:65 min
Servings:4
medium
fish
chips
spicy
deep-fry
British
dinner

Ingredients

  • •1500 g potatoes (Maris Piper, Russet or Yukon Gold)
  • •1.5 L vegetable oil (for deep-frying)
  • •600 g skinless white fish fillets (cod, haddock or pollock)
  • •100 g plain (all-purpose) flour
  • •2 count eggs (large)
  • •60 ml milk
  • •160 g panko breadcrumbs
  • •1.5 tsp smoked paprika
  • •0.75 tsp cayenne pepper
  • •1 tsp garlic powder
  • •1 tsp onion powder
  • •2 tsp fine sea salt
  • •0.5 tsp black pepper, freshly ground
  • •1 count lemon (for serving)
  • •2 tbsp fresh parsley, chopped (optional)
  • •60 ml malt vinegar (optional, for chips)

Instructions

  1. 1.Prepare equipment and oil: choose a deep, heavy pot or a deep-fryer and fill with vegetable oil to a safe depth (about 1–1.5 L total). If using a thermometer, plan to heat oil to 160°C for the first chip fry and 190°C for the second; for frying fish, aim for ~180°C. Do not heat oil yet.
  2. 2.Cut the chips: scrub and peel (optional) the potatoes. Cut into thick chips about 2–2.5 cm (3/4–1 in) wide. Rinse the cut chips under cold water to remove surface starch until the water runs clear.
  3. 3.Parboil the chips: place the rinsed chips in a pot of cold salted water, bring to a gentle boil and cook for 6–8 minutes until just beginning to soften but not falling apart. Drain thoroughly in a colander and let steam-dry for a few minutes. Spread out on a tray and leave to cool; roughen the edges slightly by shaking the colander or tossing gently — this creates a crisp exterior when fried.
  4. 4.Prep the fish: pat fillets dry with paper towels. Trim and cut into finger-sized strips about 2 cm wide and 8–10 cm long. Season lightly with 1/2 tsp of the fine sea salt and a light grind of black pepper.
  5. 5.Make coating stations: in one shallow bowl combine the plain flour with 1/2 tsp smoked paprika and 1/4 tsp cayenne. In a second bowl whisk the eggs with the milk. In a third bowl combine the panko breadcrumbs with the remaining smoked paprika (1 tsp), remaining cayenne (1/2 tsp), garlic powder, onion powder and 1/2 tsp fine sea salt.
  6. 6.Coat the fish fingers: dredge each fish strip in the seasoned flour, shaking off excess; dip into the egg wash; press into the spiced panko until well coated. Place the coated fingers on a tray and chill in the fridge for 10–15 minutes to help the coating set (this reduces coating loss in the fryer).
  7. 7.First fry the chips (blanch): heat the oil to 160°C. Fry the parboiled chips in batches for 4–6 minutes until they are soft and pale but not colored. Remove with a slotted spoon to a wire rack or tray lined with paper towels. Let them cool while you finish prepping the fish and get ready for the final fry.
  8. 8.Heat oil for fish and final chip fry: increase oil temperature to 180°C for frying fish; the chips will be finished at 190°C later. Keep fish and chips separate to avoid overcrowding.
  9. 9.Fry the fish fingers: working in small batches so the oil temperature stays close to 180°C, fry the chilled fish fingers for 3–4 minutes until golden-brown and cooked through (internal fish temp about 60–63°C if using a thermometer). Remove to a rack or paper towel-lined tray and keep warm in a low oven (about 90–100°C) if needed.
  10. 10.Final fry the chips: heat oil to 190°C. Fry the pre-blanched chips in batches for 2–4 minutes until deep golden and crisp. Remove and drain on a rack or paper towel and immediately season generously with the remaining fine sea salt (taste and adjust). If using, sprinkle a little chopped parsley for color.
  11. 11.Serve: arrange chips on a plate or shared tray, place the hot spicy fish fingers alongside, and serve with lemon wedges and malt vinegar on the side. Suggested condiments: tartar sauce, ketchup, or curry sauce. Enjoy while hot and crispy.
  12. 12.Notes and safety tips: keep batches small to maintain oil temperature and avoid soggy results. Dispose of or cool and strain oil safely after it has cooled. To bake instead of deep-fry: brush the coated fish with oil and bake at 200°C for 18–22 minutes, flipping once, until golden and cooked through; chips can be oven-roasted at 220°C for 30–40 minutes, turning halfway.