Fish & Chips Recipe

Prepare potatoes

Cut peeled russet potatoes into 1/2-inch to 3/4-inch thick sticks. Place in a large bowl of cold water. Add 1 tablespoon white vinegar if using (helps keep color). Soak at least 30 minutes, up to 2 hours, to remove excess starch.

Dry and par-fry

Drain potatoes and rinse under cold water until water runs clear. Pat very dry with clean kitchen towels or paper towels. Heat 1.5 cups vegetable oil in a heavy skillet or deep fryer to 325°F (about medium heat). Working in batches to avoid crowding, fry potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 375°F (medium-high). When oil reaches temperature, fry par-cooked chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack and immediately sprinkle with 1 tsp salt. Keep warm in a low oven (200°F) while you fry the fish.

Prep fish

Pat the fish fillets dry and cut into portions about 4–5 ounces each (should yield 3–4 pieces from 1 lb). Lightly season both sides with 1/2 tsp of salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt (for batter), 1/2 tsp black pepper, and 1 tsp lemon zest. In a separate small bowl whisk the egg, then add the cold beer or sparkling water. Pour the wet into the dry and whisk until just combined — a few small lumps are fine. Batter should be thick enough to coat but still fluid; if too thick, add 1–2 tablespoons more cold beer/water.

Dredge and fry fish

Heat 1.25 cups vegetable oil in a deep skillet or saucepan to 350–360°F (moderate-high). Place 1/2 cup flour (for dredging) on a plate. Dredge each fish piece lightly in flour (shake off excess), then dip into the batter to fully coat. Carefully lower into hot oil, frying 3–5 minutes per side depending on thickness, until batter is deep golden and an instant-read thermometer inserted into thickest part reads 140–145°F and fish flakes easily. Fry in batches without crowding. Transfer to a wire rack or paper towels to drain briefly.

Rest and finish

If needed, keep fried fish warm in a 200°F oven for up to 10–15 minutes while finishing remaining batches. Serve immediately with chips.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers (if using), 1 tbsp fresh lemon juice, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until blended and taste; adjust seasoning or lemon as desired. Chill briefly if time allows.

Plate and garnish

Place a portion of chips on each plate, add a piece or two of battered fish, spoon a generous dollop of tartar sauce to the side, and garnish with lemon wedges. Serve immediately while hot and crisp.