Two Piece Fish & Chips Recipe
Make Two Piece Fish & Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Chips (Fries)
Tartar Sauce (optional)
Method
Chips (Fries)
- 1
Prep potatoes
Wash and peel the potatoes (peeling optional). Cut each potato into 1/2 - 3/4 inch thick sticks for classic chips. Place cut chips into a large bowl of cold water and rinse until water runs clearer to remove surface starch, then soak for at least 20 minutes (up to 2 hours) to remove more starch for crisper fries.
- 2
Par-cook (first fry)
Drain and thoroughly pat the potato sticks dry with clean kitchen towels or paper towels. Heat 1 to 1 1/2 inches of neutral oil in a heavy pot or deep pan to 325°F (160°C). Working in batches, fry the potato sticks for 4–5 minutes until just tender and pale (no browning). Remove with a slotted spoon and drain on paper towels. Let cool while you prepare the batter and fish.
- 3
Finish fries (second fry)
Increase oil temperature to 375°F (190°C). Fry the par-cooked chips in batches for 2–3 minutes until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with 1 tsp fine sea salt. Keep warm in a low oven (200°F / 95°C) if needed while frying fish.
Fish
- 4
Prep fish
Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp of the sea salt and the 1/4 tsp black pepper. Lightly dust each fillet in 1/2 cup flour, shaking off excess—this helps the batter adhere.
- 5
Make batter
In a chilled bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder with the remaining 1/2 tsp salt. If using the egg, beat it and whisk it into the dry mix. Gradually whisk in 1 cup cold sparkling water (or cold beer) until you have a smooth batter with the consistency of heavy cream. Do not overmix — a few small lumps are fine. Keep the batter cold by placing the bowl over another bowl filled with ice if your kitchen is warm.
- 6
Heat oil for fish
Pour vegetable oil into a deep pot so it reaches about 2–3 inches depth (about 1–2 cups depending on your pot). Heat the oil to 350–375°F (175–190°C). Use a thermometer to maintain temperature; proper heat gives a crisp, non-greasy coating.
- 7
Batter and fry
Holding a floured fillet by one end, dip into the batter to coat completely and let excess drip back into the bowl. Carefully lower the battered fillet into the hot oil. Fry 1–2 pieces at a time (do not overcrowd) for 4–6 minutes, turning once if necessary, until the batter is deep golden brown and the fish registers 140–145°F (60–63°C) or flakes easily. Remove onto a wire rack or paper towels to drain.
- 8
Serve
Serve each plate with one battered fillet and a generous portion of chips. Add lemon wedges. Optionally serve with tartar sauce on the side.
Tartar Sauce (optional)
- 9
Mix sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tsp chopped capers, 1 tbsp finely chopped dill pickle, 1 tsp lemon juice, 1 tsp chopped fresh parsley and 1/8 tsp ground black pepper. Taste and adjust seasoning. Chill until ready to serve.
