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Ingredients
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Fish Fingers
Chips
Tartar-style Sauce (optional)
Method
Fish Fingers
Prepare fish
Pat fish fillets dry with paper towels. Cut into 8 equal finger-sized strips (approximately 3/4 inch wide). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.
Set up dredging station
Place the flour in a shallow bowl. In a second bowl, whisk together eggs and milk until smooth. In a third bowl, combine breadcrumbs, Parmesan (if using), dried parsley, smoked paprika, remaining 3/4 tsp salt and 3/8 tsp black pepper; mix thoroughly.
Coat fish
Working in batches, dredge each fish strip first in flour, shaking off excess; then dip into the egg mixture, allowing excess to drip off; finally press into the breadcrumb mixture, coating evenly on all sides. Place coated fingers on a tray and refrigerate for 10 minutes to help the coating adhere.
Fry fish fingers
Heat a large skillet over medium-high heat and add vegetable oil, spreading to cover the bottom in a thin layer (about 1/8 inch). When oil is hot and shimmers (around 350°F / 175°C), add fish fingers in a single layer without crowding (work in 2 batches if needed). Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C) and the coating is crisp. Transfer to a rack or paper towel-lined plate to drain; keep warm in a low oven (200°F / 95°C) if needed.
Chips
Prepare potatoes
While the fish chills briefly, cut peeled potatoes into 1/2–3/4 inch thick sticks for chips. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.
Cook chips — oven method (recommended for less oil)
Preheat oven to 425°F (220°C). Toss the dried potato sticks with 2 tbsp vegetable oil, 1 tsp salt, and 1/4 tsp black pepper on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until golden and crisp at the edges. For extra crispness, spread on a wire rack set over the baking sheet.
Alternate: Frying chips
If frying, heat 2 cups vegetable oil in a deep saucepan to 325°F (165°C). Fry potatoes in batches 4–6 minutes until tender but not browned; remove and drain. Increase oil to 375°F (190°C) and fry a second time 2–3 minutes until crisp and golden. Drain on paper towels and season with salt.
Tartar-style Sauce (optional)
Mix mayonnaise, chopped dill pickles, chopped capers, lemon juice and chopped parsley in a small bowl. Season with 1/8 tsp salt and 1/8 tsp black pepper. Chill until ready to serve.