Fish And Chips Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into even 1/2-inch to 3/4-inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch, then place in a large bowl of cold water. Soak 20–30 minutes (or up to 2 hours) to remove more starch.

Par-cook fries (first fry)

Drain and thoroughly dry potato sticks with clean kitchen towels or paper towels. Heat vegetable oil in a deep pot or heavy Dutch oven to 320°F (160°C). Working in batches, fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare fish and raise oil temperature.

Crisp fries (second fry)

Raise oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden and crisp. Remove and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) on a rack while frying fish.

Make batter

In a mixing bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. In a separate bowl whisk the egg, then add cold sparkling water and cold beer (if using). Pour the wet into the dry and whisk briefly until just combined — a few small lumps are fine. Keep the batter cold by placing the bowl over a larger bowl with ice or refrigerate until ready. Batter should be thick enough to coat but still runny; adjust with a little more sparkling water if too thick.

Prepare fish

Pat fish fillets dry with paper towels. Season both sides with 1.5 tsp salt and 1/2 tsp black pepper. If fillets are large, cut into 4 even portions. Keep chilled until ready to batter.

Fry fish

Heat frying oil to 350–360°F (175–180°C). Remove the batter from the fridge and give it a gentle stir. Using tongs, dust each fillet lightly with a tablespoon of flour (this helps batter adhere), then dip into the cold batter to coat completely, letting excess drip off. Carefully lower the battered fillets into the hot oil, frying in batches without overcrowding. Fry for 4–6 minutes, turning once if necessary, until batter is deep golden brown and fish registers 145°F (63°C) or flakes easily. Remove to a wire rack over a baking sheet to drain briefly.

Make sauce

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

Plate the hot chips and place the fried fish on top or beside them. Sprinkle chopped fresh parsley over the fish and chips and serve with tartar sauce and lemon wedges. Offer malt vinegar on the side. Serve immediately for best texture.