English Fish And Chips Recipe

Prepare Potatoes

Wash and peel the 4 large russet potatoes. Cut into 1/2–3/4-inch thick batonnet (chip) shapes so pieces are roughly the same size for even cooking. Immediately place cut potatoes into a large bowl and cover with 4 cups cold water; add 1 tablespoon white vinegar if using. Soak at least 30 minutes, up to 2 hours, to remove excess starch.

Par-cook (blanch) the Chips

Drain and rinse the soaked potatoes, then place them in a pot of cold salted water (enough to cover) and bring to a simmer over medium heat. Simmer gently for 4–6 minutes — potatoes should be just tender but not falling apart. Drain and spread on a baking sheet in a single layer to dry and cool. Pat dry thoroughly with paper towels to remove surface moisture.

Fry Finish

Heat 1.5 to 2 cups of oil in a deep heavy skillet or deep fryer to 350°F (175°C) for the first crisping. Fry the blanched chips in batches for 3–4 minutes until lightly golden and tender. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Increase oil temperature to 375–400°F (190–205°C) for the final crisp. Fry chips a second time, in batches, until golden brown and crisp, about 2–4 minutes. Drain on a rack, sprinkle with the extra sea salt to taste, and keep warm in a 200°F (95°C) oven on a wire rack while you cook the fish.

Prepare Fish

Pat the cod fillets dry with paper towels. Season both sides with 1 tsp fine sea salt and 1/2 tsp black pepper. Lightly dust each fillet in 1 cup all-purpose flour (mixed possibly with 1/4 cup cornmeal if using) to help the batter adhere; shake off excess flour.

Make Beer Batter

In a bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper. Gradually pour in 1 cup cold beer (or sparkling water) while whisking to a smooth batter. Batter should be thick enough to coat the back of a spoon but still fluid; rest batter in the fridge for 10–15 minutes if time allows.

Fry the Fish

Heat oil (enough to deep-fry; about 1.5–2 cups in a skillet) to 360–375°F (180–190°C). Working in batches, dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 4–6 minutes, turning once, until batter is deep golden and fish registers 145°F (63°C) and flakes easily. Do not overcrowd the pan. Transfer fried fillets to a wire rack set over a sheet pan to drain; keep warm in the oven along with chips if desired.

Make Tartar Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Stir until smooth and taste; adjust salt and lemon to preference. Chill until serving.

Plate and Serve

Arrange two pieces of fish and a generous portion of chips on each plate. Serve with a dollop of tartar sauce, lemon wedges, and malt vinegar on the side. Optionally sprinkle a little extra salt over chips and a squeeze of lemon over fish. Serve immediately while hot and crispy.

Use a thermometer to keep oil temperatures steady (350–375°F / 175–190°C depending on step). Do not overfill pan; leave room so oil does not foam over. Strain and cool oil before storing or discard according to local regulations. Keep children and pets away from hot oil.