Fish & Chips Recipe

Prep fillets

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Lightly coat each fillet in 1/2 cup all-purpose flour, shaking off excess — this helps the batter adhere.

Heat oil

Pour enough vegetable oil into a deep heavy pot or deep fryer so there is about 2–3 inches of oil (use part of the 2 cups listed; you may need more for full submersion). Heat oil to 350°F (175°C). Use a thermometer and maintain temperature while frying.

Make batter while oil heats. In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Whisk in 1 cup very cold beer (or sparkling water) until smooth. Batter should be thick enough to coat the back of a spoon but fluid; if too thick, loosen with up to 2 tbsp cold water. Keep the batter cold — place bowl over a larger bowl of ice if needed. Do not overmix; a few small lumps are fine.

Test batter by dipping a small scrap of fish or a potato stick: it should cling and form a bubbled, crisp coating when fried.

When oil reaches 350°F (175°C), dip each floured fillet into the batter, allowing excess to drip back into the bowl.

Carefully lower battered fillets into the hot oil (do not overcrowd — fry in batches). Fry until golden brown and crisp, about 5–7 minutes depending on thickness, turning once for even color. Internal fish temperature should reach 145°F (63°C) and flesh should flake easily.

Transfer fried fish to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining batches.

Prep potatoes: peel if desired and cut into 1/2–3/4-inch thick sticks. Rinse in cold water to remove starch, then place in a bowl of cold water for at least 15 minutes (or up to 1 hour) to further remove starch.

Par-cook (first fry): Heat oil to 325°F (160°C). Drain and thoroughly dry potato sticks with a clean kitchen towel. Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels or a rack.

Increase oil temperature to 375°F (190°C) for the second fry. Fry the par-cooked potatoes again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels or a rack and immediately season with 1 tsp sea salt.

Make tartar sauce: In a small bowl combine 1/4 cup mayonnaise, 1 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tsp chopped fresh parsley, 2 tsp malt or white wine vinegar, juice of 1/2 fresh lemon, 1/4 tsp salt and 1/8 tsp black pepper. Mix well and taste — adjust seasoning or acidity with extra lemon or vinegar if desired.

Serve: Plate a portion of chips and top with a battered fish fillet. Add a dollop of tartar sauce, lemon wedges on the side and a light sprinkle of fresh parsley if desired. Offer extra malt vinegar and salt on the side.