Ne Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick batons. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak

Place rinsed fries in cold water and refrigerate for at least 30 minutes (up to 2 hours). This improves texture and removes excess starch.

Par-fry (first fry)

Drain and pat potatoes completely dry with clean kitchen towels. Heat canola/peanut oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until pale, tender but not colored. Remove with a slotted spoon and drain on a rack or paper towels.

Finish fry

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels, immediately season with fine sea salt and freshly ground black pepper, and toss with chopped parsley if using. Keep warm in a single layer in a 200°F (95°C) oven while finishing the fish.

Dry and season

Pat skate wings very dry with paper towels. Lightly season both sides with 1 tsp of the sea salt and the 1 tsp of black pepper. Set aside while you make the batter.

Make the batter

In a bowl, whisk together all-purpose flour, cornstarch, and baking powder with the remaining 1 tsp sea salt. Gradually whisk in cold sparkling water and optional beer until smooth and just combined; batter should be thick enough to coat the back of a spoon but still fluid. Keep batter cold (set bowl in a larger bowl filled with ice if needed). Do not overmix; small lumps are fine.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of at least 2 inches. Heat oil to 350–360°F (175–180°C) for batter-frying.

Dredge and batter

Lightly dredge each skate wing in a small amount of flour (from the reserved dredge), shaking off excess. Immediately dip into the cold batter, allowing excess to drip off. This two-step coating helps the batter adhere.

Fry skate

Carefully lower battered skate pieces into the hot oil in batches (do not overcrowd). Fry for 4–6 minutes until batter is golden brown and crisp and the skate is opaque and flaky (internal temperature ~145°F / 63°C). Adjust heat to maintain oil temperature between 340–360°F. Remove to a wire rack and season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed.

Serve

Plate skate wings alongside house fries. Add lemon wedges and malt vinegar on the side. Offer tartar sauce if desired.

Combine mayonnaise, chopped cornichons/dill pickles, chopped capers, minced shallot, lemon juice, and chopped dill or parsley in a small bowl. Season with salt and pepper, taste and adjust acidity or seasoning. Chill until ready to serve. Serve a dollop alongside fish and fries.