Fish N’ Chips (cod) Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick sticks. Rinse in cold water until water runs clear to remove excess starch. Place cut fries in a large bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.

First fry (blanch)

Drain and thoroughly pat the potatoes dry with clean kitchen towels. Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry potatoes for 4–6 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes or until golden and crisp. Drain on a rack, season immediately with fine sea salt and a little black pepper. Keep warm while frying fish.

While potatoes soak, make tartar sauce by combining mayonnaise, finely chopped dill pickle, chopped capers, lemon juice, Dijon mustard, and chopped parsley in a small bowl. Season to taste with a pinch of salt and pepper. Chill until ready to serve. Cut lemon into wedges for serving.

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder and optional seasoned salt or cayenne. If using egg, lightly beat it and whisk into dry ingredients. Gradually whisk in very cold sparkling water until just combined to form a smooth batter the consistency of heavy cream; add a few ice cubes set in a small bowl under the batter bowl (or briefly chill) to keep batter cold. Do not overmix; small lumps are fine.

Prep fish

Pat cod fillets dry and cut into 3–4 ounce portions. Season both sides lightly with sea salt and 1/2 teaspoon black pepper, and brush with the tablespoon of lemon juice. Let sit 5 minutes while oil reaches temperature.

Fry fish

Heat the frying oil (same oil used for fries) to 350–365°F (175–185°C). Lightly dust each piece of fish with a tablespoon of flour (optional) to help batter adhere, then dip into the cold batter, letting excess drip off. Carefully lower into hot oil in batches, frying 4–5 minutes until batter is crisp and golden and the fish registers 135–140°F internally or flakes easily. Do not overcrowd. Remove to a wire rack to drain briefly. If oil temperature drops, allow to return to range between batches.

Finish

If needed, reheat fries for 30–60 seconds in the 375°F oil to refresh crispness, then drain and season again. Plate fish and fries in Bayou Baskets style: arrange fries, top with battered cod, serve with lemon wedges and a side of tartar sauce.