Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Squeeze half the lemon over the fillets and set aside on a plate while you prepare batter and oil.

Dust fillets

Place 1/2 cup all-purpose flour in a shallow dish. Lightly coat each fillet in the flour, shaking off excess — this helps the batter adhere.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp salt, and 1/4 tsp ground white pepper until combined. Slowly add 1 cup cold sparkling water and 1/2 cup cold beer (or use 1 1/2 cups sparkling water if omitting beer), whisking briefly until a slightly lumpy, thick but flowing batter forms. Keep the batter cold by setting the mixing bowl over a larger bowl of ice or refrigerating for 10 minutes. Do not overmix; small lumps are fine.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick matchstick fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Par-fry potatoes

Heat 2 to 3 cups of the vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Finish fries

Increase oil temperature to 375°F (190°C). Return the par-fried potatoes to the oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt, and keep warm while frying fish.

Heat oil

Use remaining oil (total about 4–6 cups in pot) and heat to 350°F (175°C). Maintain this temperature; it may drop when fish is added.

Batter and fry

Working one fillet at a time, hold by one end and dip the floured fillet into the cold batter, ensuring even coating. Let excess drip back into bowl. Carefully lower the battered fillet into the hot oil. Fry for 5–7 minutes depending on thickness, turning once if necessary, until batter is golden-brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Fry in batches to avoid overcrowding; do not exceed oil capacity.

Drain fish

Remove fish with a slotted spoon or spider and drain on a wire rack set over a sheet pan. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Arrange fries and battered cod on plates. Sprinkle chopped parsley over fries if using. Serve with malt vinegar (about 1 tbsp per serving) to pour over fish or fries, and tartar sauce on the side. Cut remaining lemon into wedges and serve alongside.