Fish And Chips Recipe

Prepare fish

Pat fish fillets dry with paper towels. Season both sides with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Leave at room temperature for 10 minutes while you prepare batter and chips.

Dust fillets

Lightly dust each fillet with a tablespoon or two of extra all-purpose flour (from batter component). Shake off excess. This helps the batter adhere.

Make dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder and 1/2 tsp fine sea salt until homogeneous.

Combine wet

In a separate small bowl lightly beat 1 large egg. Add 1 cup very cold sparkling water and, if using, 1/2 cup cold beer (or extra sparkling water).

Mix batter

Make a well in the dry mix and pour in the wet mixture. Whisk briefly until just combined—the batter should be slightly lumpy and thick enough to coat the back of a spoon but fluid enough to drip. Keep batter cold: set bowl over an ice bath or place in refrigerator until ready to use.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick sticks for chips. Place cut potatoes into a large bowl of cold water as you work to remove surface starch. Optionally add 1 tbsp white vinegar to the soaking water to help keep potatoes from discoloring and to improve crispness.

Soak

Soak potatoes at least 30 minutes, or up to 2 hours. For best texture, change the water once or rinse and drain, then spread in a single layer on a clean towel and pat very dry before frying.

First fry (blanch)

Pour vegetable oil into a heavy pot or deep fryer and heat to 325°F (160°C). Fry potatoes in small batches for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt.

Heat oil

In the same fryer or a separate pot, heat vegetable oil to 350–360°F (175–180°C) for frying fish. Use enough oil to fully submerge fillets (about 2–3 inches depth).

Batter and fry

Remove batter from cold storage and give a final brief whisk. Working in one or two pieces at a time (do not overcrowd), dip each lightly floured fillet into the batter to fully coat. Allow excess batter to drip back into the bowl. Gently lower fillet into hot oil. Fry 4–6 minutes depending on thickness until batter is deep golden and crisp and fish registers 140–145°F (60–63°C) or flakes easily. Turn once if necessary for even color.

Drain

Remove fish with a slotted spatula to a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven if cooking batches.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or cornichon, 1 tsp chopped capers (if using), 1 tsp finely chopped parsley, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard and 1/4 tsp black pepper. Stir until smooth and refrigerate until serving.

Serve

Plate a portion of hot chips, place battered fish on top or beside them. Serve with tartar sauce, lemon wedges (from the whole lemon), and malt vinegar if desired.