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The appetizer, Chic bistro

Fish and chips in paper cones

Fish and chips in paper cones is a party appetizer for 6 that turns pub classic fish and fries into easy handheld bites. It takes 50 minutes of active work, the tartar sauce is made the day before, and the fries get a first low temperature fry earlier in the day. It rates medium difficulty, costs about €2.60 per person, and the key is frying in oil at the right temperature for a light batter.

Crispy cod sticks and thin fries in little paper cones, your guests will think they're at the seaside.

Fish and chips in paper cones
For
6 people
Work
50 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.60
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Cod coated in a beer batter, fried until golden and crackly, stays tender and flaky inside. Thin fries, cooked twice, bring the crunch that makes fish and chips so satisfying, and the paper cone turns this classic into a handheld snack perfect for mingling.

This is a great choice for a casual dinner with friends in spring or summer, served outside with a seaside feel. Kids love it as much as adults do, and the little cones instantly bring a boardwalk or English pub atmosphere to the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 1 step

The day before, make the tartar sauce, which actually improves as it sits in the fridge. In the morning, give the fries their first low temperature fry and cut the cod into sticks. Right before guests arrive, mix the beer batter, fry the fish, and give the fries their second fry. At serving time, fill the warm cones with sauce and a lemon wedge.

The ingredients

6 people

Fish counter

  • Skinless cod fillets 700 g

Fruits and vegetables

  • Russet potatoes 900 g
  • Flat leaf parsley 0.5 bunch
  • Lemon 1

Pantry

  • Flouroften in the pantry 200 g
  • Baking powderoften in the pantry 1 tsp
  • Pale lager 25 cl
  • Frying oiloften in the pantry 1.5 kg
  • Mayonnaise 150 g
  • Pickles 4
  • Capers 1 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Fish, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the mayonnaise with chopped pickles and capers, chopped parsley, and a splash of lemon juice to make the tartar sauce.

    Chop the capers very finely so the sauce stays smooth and sticks better to the fish sticks.

The same dayDuring the day, whenever you get a moment.

  1. Peel the potatoes, cut them into very thin fries, rinse and dry them well, then fry them for 6 minutes in oil at 140°C and drain. 15 min

    This first low temperature bath cooks the inside, the second fry is only there to make them crispy.

  2. Cut the cod into 8 cm sticks, season lightly with salt, and keep them cold.

    Pat them dry with paper towels, the batter sticks better to dry fish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whisk the flour, baking powder, salt, and cold beer together until you get a smooth batter like thick cream.

    Don't let it rest more than 20 minutes, the bubbles from the beer will disappear.

  2. Dip the fish sticks in the batter, fry them in oil at 180°C in small batches, then fry the potatoes a second time, and keep everything warm in the oven on paper towels. 15 min

    Never fill the fryer more than a third full, otherwise the oil cools down and the batter turns greasy.

When it's time to serveThe final touches, right in front of your guests.

  1. Slide the fries and fish sticks into paper cones, with a small pot of tartar sauce and a lemon wedge.

    Salt the fries right out of the oil, the salt sticks while they're still hot.

Our tips to get it right

  • Fry the potatoes at two distinct temperatures, 140°C then 180°C, that's what gives a soft inside and a crackly outside.
  • Assemble all the paper cones ahead of time and keep them ready on a tray, you'll save precious minutes when serving everything hot.
  • Fry the fish right after the fries in the same hot oil, cod sticks cook fast and shouldn't sit around waiting.

The variations

  • Swap the cod for hake or haddock, two firm white fish that hold up just as well cut into sticks.
  • For a vegetarian version, batter and fry parsnip or sweet potato sticks in the same beer batter.
  • For kids, add ketchup alongside the tartar sauce, and cut the fish sticks a bit smaller.

What to serve it with

  • A cold pale lager
  • Minted peas on the side
  • Lemonade for the kids

Storage

The battered fish and fries are best eaten right away, they lose their crunch within a few hours. The tartar sauce keeps for 2 days in the fridge in a sealed container. Nothing in this recipe freezes well once cooked.

Questions about this recipe

Can I use a different fish instead of cod?

Yes, any firm white fish like hake or haddock works well. Avoid thin, flaky fish that can fall apart during frying.

How do I get a really crispy batter?

Use very cold beer and don't let the batter rest more than 20 minutes. The cold temperature and fresh bubbles keep the fried coating light.

Can I make this without a deep fryer?

Yes, a large pot with plenty of oil and a cooking thermometer works fine. The key is watching the temperature closely for both frying stages.

How many cones should I plan per guest?

Plan one generous cone per person if serving as a light meal. For a simple pre dinner snack, half a cone per person is plenty.

Can fish and chips in paper cones be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make fish and chips in paper cones?

Allow 1 h 40 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in fish and chips in paper cones?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does fish and chips in paper cones cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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