Half Order Of Fish & Chips Recipe

Prepare and soak

Peel (optional) and cut the large russet potato into 1/3- to 1/2-inch sticks. Place cut potatoes in a bowl of cold water with 1 tablespoon white vinegar and soak for 20–30 minutes to remove surface starch and help crisping. Drain and pat completely dry with a clean kitchen towel or paper towels.

First fry (blanch)

Heat 1 cup vegetable oil in a heavy skillet or small Dutch oven over medium heat to 300°F (approx). If you don't have a thermometer, heat until oil shimmers but is not smoking. Fry the dried potato sticks in a single layer (work in a single small batch) for 3–4 minutes until limp and pale; they should not brown. Use a slotted spoon to transfer to a paper-towel-lined plate. Let rest while you prepare the fish and batter.

Final fry

After fish is fried and resting (or when ready to serve), heat oil to 375°F. Fry the blanched fries in the hot oil for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon, drain on paper towels and immediately season with 1/2 teaspoon salt. Keep warm.

Preheat and dry fish

Pat the 8-ounce (0.5 lb) cod fillets dry with paper towels. Cut into one or two pieces suitable for a half-order serving. Season both sides lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Dredge

Place 1/4 cup flour on a plate and lightly dredge each seasoned fillet, shaking off excess. This helps the batter cling.

Make beer batter

In a bowl, whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking powder, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk in the lightly beaten 1/2 egg and 1/2 cup cold beer until smooth. The batter should be thick enough to coat the back of a spoon but fluid; add up to 1 tablespoon cold sparkling water if batter is too thick.

Heat oil and fry

Heat the remaining vegetable oil (use same oil as fries if possible) in a heavy pan to 350–375°F. Dip each dredged fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 3–5 minutes, turning once, until the batter is deep golden and fish registers 140–145°F or flakes easily. Remove to a wire rack or paper towels to drain and rest 1–2 minutes.

Finish and serve

Arrange fried fish with fries on a plate, garnish with lemon wedges. Serve immediately with tartar sauce.

While potatoes soak, combine 2 tablespoons mayonnaise, 1 teaspoon finely chopped dill pickle, 1/2 teaspoon chopped capers (if using), 1/2 teaspoon lemon juice, 1/2 teaspoon chopped fresh parsley, 1/8 teaspoon black pepper and 1/8 teaspoon salt in a small bowl. Mix well and refrigerate until serving.