New England Fish & Chips Recipe

Prep skate

Pat the skate wings dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Keep chilled until ready to batter.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup fine cornmeal and 1/2 tsp baking powder. Season the dry mix with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Gradually whisk in 1 cup cold club soda or chilled beer and 1/4 cup cold water until you have a smooth, slightly thick but airy batter. Chill the batter in fridge for 10 minutes.

Heat oil

Pour 1.5 quarts vegetable oil into a deep, heavy pot or deep fryer. Heat to 350°F (175°C). Use a candy/deep-fry thermometer to maintain temperature.

Dredge and fry

Lightly dredge each skate wing in a small plate of flour (reserve a little of the 1/2 cup flour for this), shaking off excess. Dip into the chilled batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–5 minutes until batter is golden-brown and crisp and the skate is cooked through (fish should flake easily and register about 135–140°F internally). Do not overcrowd — fry in batches if needed.

Drain and finish

Remove fish with a slotted spoon to a wire rack set over a sheet tray lined with paper towel. Sprinkle a light pinch of salt over the hot battered fish. Keep warm in a low oven (200°F / 95°C) while finishing fries. Serve with lemon wedges.

Cut and rinse

Cut the peeled russet potatoes into 1/3- to 1/2-inch sticks. Place in cold water and rinse until water runs clear to remove excess starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to further remove starch and firm the fries.

Dry and blanch in oil

Drain and dry the fries thoroughly on clean kitchen towels. Heat 2 tablespoons vegetable oil in a large skillet or a fryer to about 300°F (150°C) — this is the blanching temperature. Fry the potatoes in batches for 3–4 minutes until they are softened but not colored. Remove and drain on paper towels. Let cool slightly.

Final fry

Increase oil temperature (use canola/peanut oil) to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Remove to a wire rack or paper towel-lined tray and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. Toss with 1 tablespoon chopped parsley if using.

Keep warm

Keep finished fries in a warm oven (200°F / 95°C) on a wire rack while frying remaining batches so they stay crisp.

Prepare condiments

Place 1/4 cup malt vinegar in a small serving pitcher or ramekin. Portion 1/2 cup tartar sauce into a small bowl. Cut the remaining lemon into wedges.

Plate

Arrange a generous handful of haus fries on each plate. Place one or two pieces of battered skate beside the fries. Serve with malt vinegar, tartar sauce, and lemon wedges on the side for squeezing. Recommend a sprinkle of flaky sea salt over fish and a light dusting of cracked black pepper over fries if desired.