Kids' Fish Strips & Fries Recipe
Crispy haddock, lemon, tartar sauce
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Ingredients
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Fish Strips
Fries
Tartar Sauce
Method
Fish Strips
- 1
Prepare the Fish
Cut the haddock fillets into strips, about 1 inch wide.
- 2
Make the Breading Station
In three separate shallow bowls, place the flour in one, whisk the eggs in another, and combine cornstarch, baking powder, salt, and black pepper in the third.
- 3
Coat the Fish
Dip each fish strip into the flour, shaking off excess, then into the egg, and finally into the breadcrumb mixture, ensuring they are well-coated.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium heat until hot (about 350°F or 175°C).
- 5
Fry the Fish Strips
Carefully place the coated fish strips in the hot oil, cooking for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Fries
- 6
Prepare the Potatoes
Peel the potatoes and cut them into thin strips (about 1/4 inch thick).
- 7
Season the Fries
In a large bowl, toss the potato strips with olive oil, salt, and black pepper until evenly coated.
- 8
Bake the Fries
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
Tartar Sauce
- 9
Mix the Ingredients
In a small bowl, combine mayonnaise, finely chopped pickles, lemon juice, and capers (if using). Stir well until fully combined.
- 10
Season the Sauce
Taste the tartar sauce and add salt to taste. Adjust lemon juice if more tang is desired.
