Fish And Chips Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/2-inch thick fries. Place cut potatoes in a large bowl of cold water. Add the white vinegar, stir, and let soak for 20–30 minutes to remove excess starch.

Rinse and dry

After soaking, drain and rinse potatoes under cold water until water runs clear. Spread fries on clean tea towels or a paper towel-lined tray and pat completely dry.

First fry (blanch)

Heat vegetable oil in a deep heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches so they can move freely for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Allow to cool; you can refrigerate briefly while preparing fish and batter.

Second fry (finish)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain, and immediately season with 1 tsp sea salt. Keep warm in a low oven (200°F / 95°C) on a tray while you cook the fish.

While potatoes soak or fries are drying, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp fresh chopped dill, 1 tsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp Dijon mustard, 1/4 tsp sea salt and 1/8 tsp black pepper. Mix thoroughly, taste and adjust seasoning. Chill in refrigerator until ready to serve.

Season and dust

Pat pollock fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Lightly dust each fillet in 1/2 cup all-purpose flour, shaking off excess—this helps batter adhere.

Make beer batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder with 1/2 tsp sea salt and 1/4 tsp black pepper. Add 1 cup very cold beer and 4 ice cubes and stir briefly until combined. Batter should be thick enough to coat but still fluid; a few lumps are fine. Keep batter chilled until ready to fry.

Heat oil

With the oil already at 375°F (190°C) for the final fry (if using a thermometer, maintain this temperature). Use the same oil used for fries; ensure it is clean and at the correct temperature.

Batter and fry fish

Working one fillet at a time: hold the fillet by one end, dip into the batter to fully coat, letting excess drip back into the bowl. Carefully lower battered fillet into hot oil. Fry two fillets (or as many that fit without crowding) for 4–5 minutes, turning once if needed, until batter is deep golden brown and fish registers 145°F (63°C) and flakes easily. Remove with a slotted spoon and drain on a rack or paper towels.

Rest briefly

Let the fish rest 1–2 minutes to set the batter and finish cooking. If needed, return fries to oil for 10–20 seconds to re-crisp and then drain again.

Plate two pieces of battered pollock alongside a generous portion of beer-battered chips. Add a dollop (about 2–3 tbs) of dill tartar sauce to the plate. Cut the lemon into wedges and place one wedge with the fish. Sprinkle chopped fresh parsley over chips and fish if using. Serve immediately while hot and crispy.