Fish + Chips Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut into 1/2-inch thick sticks for classic hand-cut fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then transfer to a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to improve crispness.

First blanch fry (if frying twice)

Drain the soaked potatoes and pat dry thoroughly with clean kitchen towels or paper towels. Heat 2 cups of oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat on medium until a small piece of potato sizzles gently. Fry the potatoes in batches for 4–5 minutes each, until they are cooked through but not browned. Remove and drain on a rack or paper towels.

Cool and increase heat

Let the par-fried potatoes cool for 10–15 minutes. Increase the oil temperature to 375–390°F (190–200°C) for the final fry.

Final fry

Fry the potatoes in batches at 375–390°F for 2–4 minutes or until golden brown and crisp. Remove with a slotted spoon, drain on paper towels or a rack, and immediately season with kosher salt and black pepper.

Alternative single-fry method

If you prefer one fry: heat oil to 350–365°F (175–185°C) and fry the dry, cut potatoes in batches for 6–8 minutes until golden and crisp. Drain and season immediately.

While the potatoes are soaking, make the tartar sauce. In a small bowl combine mayonnaise, finely diced dill pickle, chopped capers, white wine vinegar (or lemon juice), chopped parsley, salt, and black pepper. Stir until combined. Taste and adjust seasoning. Cover and refrigerate until serving.

Cut lemon wedges and set aside for serving.

Prepare fish

Pat the haddock fillets dry with paper towels and cut into portions about 4–6 ounces each. Lightly season both sides with a pinch of salt and a little black pepper.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornmeal (if using), baking powder, 1 tsp salt, and 1/4 tsp pepper. In a separate small bowl lightly beat the egg, then whisk into the dry mix. Slowly add 1 cup of cold beer (or cold sparkling water) while whisking until a smooth, thick batter forms—thicker than pancake batter but still pourable. Keep the batter cold by placing the bowl over another bowl with ice if possible; cold batter helps create a crisp coating.

Dredge and fry

Heat 1 cup of frying oil in a heavy pot to 350–365°F (175–185°C). Place the 1/2 cup flour (for dredge) on a plate. Lightly dust each fish portion in the dry flour to help the batter adhere, shaking off excess. Dip each fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches (do not overcrowd) for 4–6 minutes, turning if needed, until the batter is golden brown and the fish registers 140–145°F internally or flakes easily. Adjust heat to maintain oil temperature between batches.

Drain and rest

Remove fried fish to a wire rack set over a sheet pan or on paper towels to drain. Keep in a warm oven at 200°F (95°C) if serving later to maintain crispness.

Serve

Plate the hot fish with a generous portion of hand-cut fries, a lemon wedge, and a dollop of tartar sauce. Optionally sprinkle a little flaky sea salt over the fish and fries.