Fish & Chips Recipe

Peel and cut

Peel the russet potatoes (optional) and cut into thick chips about 1/2–3/4 inch wide. Rinse in cold water to remove surface starch.

Soak the cut potatoes in a bowl of cold water with 1 tablespoon white vinegar for at least 30 minutes, up to 2 hours; this helps keep them crisp. Drain and pat very dry with clean kitchen towels.

Heat oil for chips in a large heavy pot or deep fryer to 325°F (160°C). Fry chips in batches for 4–6 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray and let cool. Increase oil temperature to 375°F (190°C) before final fry.

When ready to serve, fry the chips a second time in hot oil at 375°F (190°C) until golden and crisp, 2–4 minutes. Drain on paper towels and season immediately with salt to taste.

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon lemon juice, 1 teaspoon chopped capers (optional), and 1 teaspoon chopped parsley. Season with salt and black pepper to taste. Chill until serving. Cut lemon into wedges.

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. In a separate small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, and salt and pepper to taste. Toss dressing with cabbage mixture until evenly coated. Chill until service.

Pat the fish fillet(s) dry with paper towels and season lightly with salt and pepper.

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

If using the optional egg, lightly beat it and whisk into the dry mix. Slowly whisk in 1 cup very cold beer (or sparkling water) until the batter is smooth and thick but still pourable. Keep batter chilled; the colder it is, the crisper the fry.

Place 1/2 cup flour (for dredging) mixed with 1/2 teaspoon salt in a shallow dish. Dredge each fish piece lightly in the flour mixture, shaking off excess—this helps the batter adhere.

Heat 2 cups (or more as needed to reach 2–3 inch oil depth) vegetable oil in a heavy-bottomed pot to 350–375°F (175–190°C). Maintain temperature with a thermometer; too cool will make greasy fish, too hot will burn batter.

Working in small batches, dip a dredged fillet into the chilled batter, letting excess drip off, then gently lower into the hot oil. Fry 3–5 minutes for an 8 oz fillet (slightly less for thinner pieces) until batter is deep golden brown and fish reaches an internal temperature of 145°F (63°C). Flip as needed for even browning.

Use a slotted spoon or spider to remove fish to a wire rack or paper towel-lined tray. Let rest 1–2 minutes. Keep warm in a 200°F (95°C) oven on a rack if frying multiple batches.

Place a generous portion of Irish chips on the plate, add the fried fish fillet(s) on top or beside the chips. Add a portion of coleslaw to the side, a lemon wedge, and a dollop of tartar sauce. Serve immediately while hot and crispy.