One Piece Fish & Chips Recipe

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tbsp chopped parsley, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth, taste and adjust acidity/salt. Cover and refrigerate until serving.

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Cut into serving portions if needed (roughly 4 pieces from 1 lb). Keep chilled until ready to batter.

Prepare potatoes

Peel (optional) and cut potatoes into 1/2"–3/4" thick chips (fries). Place cut potatoes in a large bowl of cold water with 2 tbsp white vinegar (optional) and soak for 20–30 minutes to remove excess starch, improving crispness. Meanwhile set up a cooling rack and tray lined with paper towel for finished fries and fish.

First fry (blanch)

Drain and thoroughly pat potatoes dry. In a deep pot or deep fryer, heat oil to 300°F (150°C). Fry potatoes in batches without crowding for 4–6 minutes until they are soft but not colored. Remove and drain on paper towels or a rack.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return chips in batches and fry 2–4 minutes until golden brown and crisp. Drain on paper towels, immediately sprinkle with 2 tsp salt (adjust to taste) and keep warm in a low oven (200°F / 95°C) while you cook the fish.

Make batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl beat 1 egg with 1 cup cold beer or sparkling water. Gradually whisk the wet mixture into the dry ingredients until a smooth, thick batter forms. Keep the batter cold — place bowl in an ice bath if available — for best puffiness.

Dredge and batter

Lightly dredge each seasoned fish fillet in a little extra flour (from the 1 cup, reserve a few tbsp), shaking off excess. Holding the fish by one end, dip into the batter, letting excess drip off.

Fry fish

Ensure oil is at 350–360°F (175–180°C). Working in batches, carefully lower battered fish into the hot oil. Fry 4–6 minutes, turning once if needed, until batter is deeply golden and an instant-read thermometer inserted into the thickest part of the fish reads 145°F (63°C) and fish flakes easily. Transfer to a rack or paper towel-lined tray to drain. Sprinkle with a little salt immediately.

Arrange chips on serving plates, add battered fish beside them. Spoon tartar sauce into a small dish or dollop on the plate. Garnish with chopped parsley and lemon wedges; provide malt vinegar or extra lemon on the side. Serve immediately while hot and crispy.

Leftovers: refrigerate fish and chips separately in airtight containers up to 2 days. Re-crisp chips and fish in a hot oven (425°F / 220°C) on a wire rack for best results.