Battered Fish Fingers with Crispy Chips

To make crispy fish fingers from scratch, start by preparing a batter with all-purpose flour, cornstarch, baking powder, paprika, salt, and pepper. Gradually whisk in cold sparkling water until smooth. Dip your fish strips into the batter and fry them in hot oil at 350°F (175°C) for 3-4 minutes on each side until golden brown and crispy.

Battered fish fingers pair wonderfully with crispy chips, but you can also serve them with a fresh salad, coleslaw, or steamed vegetables. For dipping, consider tartar sauce, ketchup, or malt vinegar to enhance the flavors.

Yes, you can make gluten-free battered fish fingers by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that your cornstarch and any additional seasonings are also gluten-free to maintain dietary compatibility.

To store leftover battered fish fingers and chips, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 2 days. To reheat, consider using an oven or air fryer to maintain their crispiness.

If you don't have sparkling water, you can use regular cold water or beer as a substitute in the batter for fish fingers. Beer will add a nice flavor and help achieve a crispy texture, similar to sparkling water.