Fish N Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Cut into portions about 150–200 g each (roughly 2–3 cm thick). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. In a separate small bowl beat the egg lightly. Add the beaten egg to the dry mix, then slowly whisk in 350 ml of very cold beer until combined to a smooth, slightly thick batter (consistency should coat the back of a spoon). Do not overmix — a few small lumps are fine. Chill the batter in the refrigerator for 15 minutes while you prepare fries and heat oil.

Dust fish

Place 1/2 cup flour for dusting in a shallow bowl or plate. Lightly dredge each seasoned fillet in the flour and shake off excess—this helps the batter stick.

Fry fish

Heat frying oil in a deep pot or fryer to 180°C (355°F). Working in batches to avoid crowding, dip a floured fillet into the batter, letting excess drip back into the bowl, then carefully lower into the hot oil. Fry for 4–6 minutes per batch, turning once if necessary, until the batter is deep golden brown and the fish is cooked through (internal temperature ~60°C / 140°F) and flaky. Remove with a slotted spoon or spider onto a wire rack set over a baking tray lined with paper towels. Keep warm in a 90–100°C oven while frying remaining fish.

Prep potatoes

Cut peeled potatoes into 1 cm (about 3/8-inch) sticks for classic chips. Rinse in cold water until the water runs clear to remove excess starch, then soak in cold water for at least 30 minutes (or up to 2 hours) to improve crispiness. Drain and pat completely dry with towels.

First fry (blanch)

Heat oil to 150°C (300°F). Working in batches, fry the dried potato sticks for 4–5 minutes until soft and pale (not browned). Remove and drain on paper towels or a rack. Let rest for 10 minutes (this step can be done ahead).

Second fry (crisp)

Raise oil temperature to 185–190°C (365–375°F). Fry the blanched chips in batches for 2–4 minutes until golden and crisp. Remove, drain, and immediately toss with 2 tsp salt (or to taste). Keep fries warm in a low oven if needed.

Combine sauce

Finely chop the 3 small dill pickles (or cornichons), the capers, shallot and parsley. In a bowl combine 1/2 cup mayonnaise, chopped pickles, 1 tbsp chopped capers, minced shallot, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity/salt as desired. Chill until ready to serve.

Plate a generous portion of hot fries alongside 1–2 pieces of beer-battered cod per person. Spoon a dollop of tartar sauce on the side, add a lemon wedge and sprinkle a little chopped parsley over the fish. Serve immediately while hot and crisp.