Fish Fingers & Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (peel optional). Cut each potato lengthwise into 1/2-inch thick slabs, then stack and slice into 1/2-inch wide batons. Aim for even thickness for uniform cooking.

Soak

Place the cut fries in a large bowl and cover with cold water. Add 1 tablespoon coarse kosher salt and stir to dissolve. Soak for at least 30 minutes and up to 2 hours to remove excess starch (this helps crisp them).

Rinse and dry

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and pat very dry. Excess moisture will cause oil to splatter and reduce crispness.

First fry (blanch)

In a deep heavy pot or deep fryer, heat oil to 325°F (160°C). Fry the potatoes in batches—do not overcrowd—for 3 to 4 minutes per batch until they are tender but not colored. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined sheet to drain. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2 to 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately toss with 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper and optional 1/2 teaspoon smoked paprika or garlic powder while still hot.

Keep warm

If not serving immediately, keep fries on a wire rack in a 200°F (95°C) oven for up to 20 minutes so they remain crisp.

Prep fish

Pat fish fillets dry with paper towels. Cut fillets into finger-sized strips about 1 inch wide and 3–4 inches long. Season lightly with 1/2 teaspoon of the fine salt and 1/4 teaspoon black pepper.

Set up breading station

Arrange three shallow trays or bowls: (1) flour mixed with remaining 1/2 teaspoon fine salt and 1/4 teaspoon black pepper; (2) whisked eggs with 2 tablespoons milk; (3) panko mixed with grated Parmesan, lemon zest, dried parsley, and optional 1/4 teaspoon cayenne or smoked paprika.

Bread the fish

Working in batches, dredge each fish strip in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press firmly into the panko mixture, coating all sides and pressing panko onto the fish to adhere. Place breaded fingers on a tray and let rest 10 minutes to set the coating.

Fry fish fingers

Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry fish fingers in batches without overcrowding for 2 to 3 minutes per side (or 3–4 minutes total) until golden brown and internal temperature reaches 145°F (63°C). Turn once halfway through. Transfer to a wire rack or paper towels to drain briefly.

Oven-finish (optional for thicker pieces)

If pieces are thick or to reduce oil content, after browning, place them on a baking sheet and finish in a 375°F (190°C) oven for 5–8 minutes until cooked through.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper and 1 tablespoon finely chopped fresh parsley in a small bowl. Mix until smooth. Taste and adjust seasoning with a pinch of salt or extra lemon juice. Chill for at least 15 minutes to let flavors meld.

Arrange a portion of hand-cut fries and 4–6 fish fingers per serving on warm plates. Serve with a small ramekin of tartar-style sauce and lemon wedges if desired. Offer additional salt, pepper, or ketchup on the side.