Fish & Zips Recipe

Prepare fish

Pat fish fillets dry with paper towels. Trim any membranes and cut into 4 similarly sized portions if not already portioned. Lightly season both sides with 1/2 tsp of salt and 1/4 tsp of black pepper. Dust each fillet lightly with the extra 1/2 cup flour and shake off excess — this helps the batter adhere.

Make batter

In a large bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. In a separate small bowl beat the egg, then whisk into the dry mix. Slowly pour in 1 cup of cold beer and 1/4 cup cold sparkling water while whisking until a smooth, slightly thick but pourable batter forms. Chill batter in fridge for 10–15 minutes to keep it cold (cold batter = crispier crust).

Heat oil

Pour about 3 to 4 cups of vegetable oil into a deep skillet or Dutch oven to reach a 2–3 inch depth. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small dollop of batter — it should sizzle and rise immediately.

Fry fish

Working in batches (do not overcrowd), dredge each floured fillet into the chilled batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–6 minutes per batch depending on thickness, turning once if needed, until batter is golden brown and fish registers 140–145°F (60–63°C) or flakes easily. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep cooked fish warm in a 200°F (95°C) oven if needed while finishing remaining batches.

After all fish is cooked, check seasoning and sprinkle a light pinch of salt over the hot fillets before serving.

Prep potatoes

Peel (optional) and cut potatoes into 1/4- to 1/2-inch sticks (fries) or long finger shapes typical for 'zips'. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat completely dry with clean towels.

Par-cook (optional but recommended)

For extra crispness, blanch the potato sticks in a pot of simmering water for 3–4 minutes until just tender but still firm. Drain and quickly spread on a baking sheet to dry, or place in freezer for 10 minutes to remove surface moisture. Alternatively, skip blanching and proceed to frying, but cook time will be longer.

Coat and season

Toss dried potato sticks with 1 tablespoon cornstarch, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. The cornstarch creates a dry coating that crisps in the oil. Add chopped parsley after frying to avoid browning.

Fry potatoes

Heat 2 cups vegetable oil (or enough to get a 1.5–2 inch depth in a medium skillet) to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are pale, tender and start to set (this is the first fry). Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Return potatoes in batches and fry 2–3 minutes more until golden brown and crisp. Drain on paper towels or a wire rack and immediately season with a pinch more salt and the chopped parsley.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 Tbsp finely chopped dill pickle, 1 Tbsp chopped capers, 2 Tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce (if using). Stir until smooth. Taste and adjust salt, pepper or lemon to preference. Chill for at least 10 minutes to let flavors meld.

Serve

Plate the beer-battered fish with a generous portion of hot Zips. Add a ramekin of the tartar-style zing sauce and a lemon wedge for squeezing over the fish. Offer extra salt, ketchup or malt vinegar at the table if desired.