Fish & Chips Recipe

Prepare potatoes

Peel potatoes if you prefer (leave skin on for more texture). Cut potatoes into 1/2 to 3/4-inch thick sticks. Rinse cut fries under cold water to remove starch until water runs clearer.

Soak the cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar (optional) for 30 minutes to 1 hour to remove excess starch. This helps crispness. Drain and pat completely dry with kitchen towels or paper towels.

Heat oil in a heavy pot or deep-fryer to 325°F (160°C) for the first, blanching fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

Blanch fry: Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool 10–15 minutes (this can be done ahead).

Increase oil temperature to 375–380°F (190–195°C) for the final crisp. Fry potatoes in batches again for 2–4 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 teaspoon salt. Keep warm in a low oven (200°F / 95°C) while you fry the fish.

Prepare fish

Pat fish fillets dry with paper towels and cut into serving-sized pieces (about 3–4 oz each). Lightly season with a pinch of salt and pepper.

Optional dredge: Mix 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper in a shallow dish. Dredge each fillet lightly in the seasoned flour, shaking off excess. This helps the batter stick and creates an extra-crispy layer.

Make batter: In a bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Slowly pour in 1 cup ice-cold beer or sparkling water while whisking to a smooth, slightly thick batter. You want a batter that coats the back of a spoon — not too thin. If batter warms, tuck a few ice cubes in a bowl around it or chill briefly.

Heat oil to 350–375°F (175–190°C) for frying fish. Use the same oil you used for fries if possible; maintain a steady temperature between 350–375°F by frying in small batches. If using a pot, keep oil depth at least 2 inches to fully submerge fillets.

Working one piece at a time, if you dredged, dip fish into batter allowing excess to drip off, then carefully lower into hot oil. Fry in batches, do not overcrowd. Cook 4–6 minutes per batch (depending on thickness) until batter is deep golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily with a fork. Turn pieces if necessary for even browning.

Remove fish with a slotted spoon or spider to a wire rack set over a baking sheet to drain. Keep in a low oven (200°F / 95°C) to stay warm while finishing remaining fish and fries.

Finish: Squeeze fresh lemon over the fish before serving, and optionally sprinkle a little extra salt or lemon zest.

Make sauce: In a small bowl combine 1 cup mayonnaise, 3 tablespoons finely chopped pickles, 1 teaspoon chopped capers (if using), 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh dill or parsley. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or salt as desired. Chill until ready to serve.

To serve, place a portion of fries on each plate, top with 1–2 battered fish pieces. Serve tartar sauce on the side along with lemon wedges. Enjoy immediately while hot and crisp.

Suggested portions: 1 lb fish and 2 lb potatoes serve approximately 3–4 people as a main (see servings below).