Fresh Fish & Chips Recipe

Peel and cut

Peel the potatoes (optional to leave skin on for texture). Cut into even 1/2-inch to 3/4-inch thick sticks for classic chips. Rinse cut potatoes in cold water to remove surface starch.

Soak

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes, or up to 2 hours in the refrigerator. This removes excess starch and helps make crisp fries.

Blanch (first fry)

Heat 3 cups of vegetable oil in a deep heavy pot or deep fryer to 300°F (150°C). Drain the potatoes and pat completely dry with kitchen towels. Working in batches, fry the potatoes for 4–6 minutes until just softened and pale — do not brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining potatoes.

In a small bowl, combine 1 cup mayonnaise, 3 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp minced shallot (or small red onion), 2 tsp fresh lemon juice, 1 tbsp chopped parsley and 1 tsp Dijon mustard. Season with 1 tsp black pepper (and a pinch of salt if desired). Taste and adjust lemon or pickle for brightness. Chill in refrigerator while you finish cooking.

Dry and season fish

Pat fish fillets dry with paper towels and cut into 3–4 oz portions if large. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch and 1 tsp baking powder. In a separate small bowl, lightly beat 1 large egg with 1 cup cold sparkling water or cold beer. Pour the wet into the dry and whisk just until combined — a few small lumps are fine. Batter should be thick enough to coat the back of a spoon but still fluid; if too thick, add a tablespoon of cold water.

Dust fish

Place 1/2 cup additional flour in a shallow dish. Lightly dust each seasoned fillet in the flour, shaking off excess. This helps the batter adhere.

Heat oil

Pour remaining vegetable oil into a deep heavy pot (or use a deep fryer), leaving at least 2 inches of headspace. Heat to 350–375°F (175–190°C) for frying the battered fish. Use an oil thermometer if available. If you have 2 pots, keep one set at 300°F for finishing fries and one at 375°F for fish; alternatively do in sequence.

Fry fish

Working in batches to avoid crowding, dip each floured fillet into the batter, letting excess drip back into the bowl. Gently lower into hot oil. Fry for 4–6 minutes, turning once if needed, until batter is golden brown and fish reaches an opaque flake (internal temp ~145°F/63°C). Remove to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing other batches.

Finish fries (second fry)

Increase oil temperature for fries to 375°F (190°C) or if you used two pots remove fries from 300°F pot and transfer to the 375°F oil. Fry blanched potatoes in batches for 2–4 minutes until golden and crisp. Remove and drain on paper towels, immediately sprinkle with 1 tsp fine sea salt and toss gently to coat.

Plate 2–3 pieces of fried fish per person with a generous portion of chips. Add a dollop (about 2–3 tbsp) of tartar sauce per serving and a lemon wedge. Serve immediately while fish and fries are hot and crisp.