Kids Fish & Chips Recipe

In a small bowl combine mayonnaise, chopped dill pickle or relish, lemon juice, chopped parsley, salt and pepper. Stir until smooth, taste and adjust seasoning. Chill while preparing the rest so flavors meld.

Preheat oven and/or oil: For oven-baked fries, preheat oven to 425°F (220°C). For shallow-frying, heat 1/4 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).

If baking: spread the frozen fries in a single layer on a baking sheet lined with parchment, lightly toss with 1 tablespoon oil, and bake 12–18 minutes, flipping halfway, until golden and crisp. Season with 1/2 tsp salt immediately after baking. If shallow-frying: add fries in a single layer and cook 4–6 minutes until crisp; drain on paper towels and season with salt.

Pat the cod pieces dry with paper towels and season lightly with 1/2 tsp of the salt and the 1/4 tsp black pepper (reserve remaining salt for dredge).

Set up dredge and batter: put 1 cup flour in a shallow bowl for dredging. In a second bowl whisk together the remaining 0.25 cup flour (from total if needed), cornstarch and baking powder with 1/2 tsp salt. In a third bowl beat the egg, then whisk in the cold sparkling water until combined to make a light, slightly lumpy batter.

Coat fish: dredge each fish piece lightly in the plain flour to dry the surface, then dip into the batter, letting excess drip back into the bowl. Allow the battered pieces to rest a minute so the coating adheres.

Heat oil: in a skillet (or heavy-bottomed pot) pour enough vegetable oil to reach about 1/3 inch (8–10 mm) depth and heat over medium-high until it reaches 350°F (175°C) or is shimmering. To test, drop a little batter—if it sizzles and rises, oil is ready.

Fry fish in batches (do not overcrowd), cooking each piece 3–4 minutes per side until golden and crisp and cooked through (internal temperature ~145°F / 63°C). Turn gently with tongs or a slotted spatula. Transfer to a wire rack or paper towel-lined plate to drain.

If you prefer oven-finished: after frying briefly to set coating (about 1–2 minutes per side), finish on a 400°F (200°C) baking sheet for 6–8 minutes to ensure cooked through while reducing oiliness.

Divide fries and fish between two child-sized plates. Add a lemon wedge to each plate, a small ramekin of tartar sauce, and a portion of ketchup if desired.

Include one juice box per serving. Serve immediately while fish and fries are hot and crispy.