Peel potatoes if you prefer (leaving skins adds texture). Cut into 1/2–3/4-inch thick batons for classic chips. Place cut potatoes in a large bowl of cold water and rinse until water runs clearer to remove surface starch. Optional: add 1 tablespoon white vinegar to the soaking water to help prevent color and breakage.

Soak and dry

Soak potatoes in cold water for at least 30 minutes (or up to 2 hours). Drain and rinse, then spread on a clean kitchen towel or paper towels and dry thoroughly. Patting them very dry is essential to avoid oil splatter and to ensure crispness.

First fry (blanch)

Heat vegetable oil in a deep fryer or heavy pot to 300°F (150°C). Fry potatoes in small batches for 4–6 minutes until tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool for 10–20 minutes (can be held at room temperature).

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches for 2–4 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt (or to taste) and 1/2 teaspoon flaky salt for finishing.

Beer-battered fish

Prep fish

Pat fish fillets dry with paper towels. Cut into individual portions (about 4–6 ounces each). Season lightly with a pinch of salt and pepper on both sides. Set aside. Place 1/2 cup flour for dusting on a plate.

Make batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a separate small bowl, lightly beat the egg, then whisk into the dry mix. Slowly pour in 1 cup cold beer while whisking to create a smooth batter; add up to 1/4 cup cold sparkling water if you want a lighter, airier batter. Batter should be thick enough to coat the back of a spoon but fluid enough to drip slightly. Do not overmix; a few small lumps are fine. Chill the batter in the refrigerator for 10 minutes while oil finishes heating.

Heat oil

Ensure frying oil (can be the same oil used for chips) is at 350–375°F (175–190°C) for the fish. Use a thermometer; maintaining temperature is key for crispness and to prevent greasy batter.

Dust and batter fish

Lightly dredge each fillet in the 1/2 cup flour for dusting, shaking off excess—this helps the batter adhere. Dip each fillet into the chilled batter, coating completely and letting excess drip back into the bowl.

Fry fish

Carefully lower battered fillets into hot oil (do not overcrowd). Fry for 4–6 minutes depending on thickness, turning once if needed, until batter is deep golden brown and the fish registers 145°F (63°C) or flakes easily. Remove to a wire rack or paper towels to drain briefly. If making multiple batches, keep cooked fish warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp.

Tartar sauce & finish

Make tartar sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 tablespoon finely chopped parsley, and 1 teaspoon Dijon mustard. Stir until smooth. Taste and adjust with salt, pepper, or extra lemon juice as desired. Chill until ready to serve.

Serve

Plate a portion of hot chips and one or two pieces of beer-battered fish. Sprinkle a little flaky salt and chopped parsley over the chips and fish if desired. Serve with lemon wedges, malt vinegar on the side, and a generous spoonful of tartar sauce. Enjoy immediately for best texture.