Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick sticks. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (up to 2 hours) to remove more starch and help them crisp.

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and soften fries.

First fry (blanch)

Heat oil in a heavy pot or deep-fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt, and keep warm while you cook the fish.

Prep fish

Pat fish fillets dry with paper towels. Cut into serving portions (about 4–6 ounces each). Season both sides lightly with a pinch of salt and a little black pepper.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl, lightly beat the egg, then whisk the egg into the dry mixture. Gradually pour in 1 cup cold sparkling water or cold lager while whisking until you have a smooth batter with the consistency of heavy cream. Keep the batter cold—set the bowl over another bowl with ice if available.

Dust fish

Place 1/2 cup flour for dusting on a plate. Lightly dredge each seasoned fish piece in the flour, shaking off excess—this helps the batter adhere.

Fry fish

Heat oil in a deep pot or fryer to 350–360°F (175–180°C). Working in batches (do not overcrowd), dip each dredged fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–6 minutes, turning if needed, until the batter is deep golden brown and the fish flakes easily with a fork. Remove to a wire rack set over a baking sheet or paper towels to drain. If desired, keep in a warm oven (200°F / 95°C) while finishing remaining fish to keep crisp.

Combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped parsley and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning with salt, pepper, or more lemon if needed. Chill until ready to serve.

Arrange fish and chips on plates or a serving board. Sprinkle chopped parsley over the fries if using, serve lemon wedges and malt vinegar on the side, and serve tartar sauce in a small bowl.