Fish ‘n’ chips crispy cube potatoes
A bit boujie? Maybe. Your new favourite Friday tea? Definitely.
This isn’t your standard chip shop order, but it might just ruin all future takeaway fish and chips for you (in the best possible way). Think carby crispy cubes, beer-battered prawns, and homemade tartare sauce so good you’ll want to dip everything in it, including your fingers. Those wooden sporks are no good for anybody. Sprinkle on some salt, splash over some vinegar, and suddenly that battered sausage you thought you loved just doesn’t hit the same. FYI, I had a battered sausage for the first time recently and it’s a game changer, and going on my order forever onwards.
The viral crispy cubes make a comeback
After my crispy potato cube recipe went viral back in 2020, I knew I wasn’t done with them. They’ve got that golden crunch on the outside, fluffy on the inside magic that just begs to be centre stage. So I thought…what if these cubes stopped being a side dish and became the star of the show? Enter: Fish & Chips, Poppy O’Toole style.
This recipe turns them into a full meal, paired with light, crisp beer-battered prawns that fry up like beautifully. They’re juicy, crunchy, and a little bit different from your standard haddock order. No shade (OK, maybe a little).
Homemade tartare sauce > shop-bought
Yes, you could buy tartare sauce in a jar. But where’s the fun in that? My homemade version is tangy, creamy, herby, and basically a bowl of joy. It’s also just an excuse for me to snack on cornichons and pickles while I make it, chef’s perks obviously. It only takes a few minutes, and trust me, it hits different when you’re dipping crispy cubes into something you whipped up yourself. I also promise it’s super simple to make at home.
Seaside nostalgia, reimagined
I came up with this recipe after a recent visit to the seaside. Because who can resist chippy chips, salty air, loud seagulls and a load of vinegar. It made me fall back in love with the simple joy of fish and chips. But I wanted to give it a little twist, something playful but still comforting. The result? Something a bit nostalgic and a bit elevated. It’s basically your chippy tea… if the chippy was having a glow-up.
Want more crispy cube inspo?
For more crispy cube variations, visit my potato page. Yep, a page dedicated to the wonderful spud. Or, pick up a packet of my roast potato seasoning to elevate your cubes in one shake.
Fish ‘n’ chips crispy cube potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/fish-n-chips-crispy-cube-potatoes/
Ingredients
For the tartare sauce
- 2 tbsp mayonnaise
- 1 dill pickle, diced
- 2 cornichons, diced
- Small handful dill, chopped
- Small handful parsley, chopped
- 1 lemon
- Salt and pepper
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Imperial
For the crispy cube potatoes
- 4 large Maris Pipers, peeled and diced into small cubes
- 2 tbsp oil
- Salt
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Imperial
For the crispy battered prawns
- 250g raw, peeled and deveined king prawns
- 100g plain flour, plus 2 tbsp
- 25g cornflour
- Approx 200ml cold lager (you may need more or less)
- Salt and pepper
- Oil for deep frying
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Instructions
- To make your tartare sauce, mix all of the ingredients together and season to taste with salt, pepper and lemon juice. Pop in the fridge while you prep the rest of the dish.
- Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife.
- Drain and leave in the colander with a tea towel over them to steam dry for 10 mins. Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
- Get the hot tray out of the oven and add the potatoes to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
- While the potatoes are in the oven, heat the oil in a deep fat fryer or a large pan to 190ºc/375ºf. In a bowl, whisk together the flours and a pinch of salt and pepper. Slowly pour in the ice cold lager while whisking to make a batter, with a consistency just thicker than double cream.
- Toss the prawns in the 2 tbsp of flour and dip each one into the batter. Carefully lower into the hot oil and deep fry until golden brown and super crispy. When they're cooked through, drain on kitchen paper and season with a sprinkle of salt.
- Serve a mountain of crispy cubes with the golden fried prawns and a big scoop of tartare sauce, plus a few lemon wedges and a sprig of parsley, if ya fancy!