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Ingredients
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Battered Fish
Chips (Fries)
Tartar Sauce & Garnish
Frying/Finish
Method
Prepare Chips (Fries)
Cut and soak
Wash and peel the potatoes if desired. Cut into 1/2-inch to 3/4-inch thick sticks for classic chips. Place cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar (optional) and refrigerate for at least 30 minutes, up to 2 hours. This removes excess starch and helps crispness.
Blanch (first fry)
Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towel-lined sheet. Let rest while you prepare batter and fish.
Prepare Battered Fish
Season and dust fish
Pat fish fillets dry with paper towel. Season both sides lightly with 1/2 teaspoon salt and a pinch of black pepper. Place 1/2 cup all-purpose flour in a shallow dish and dredge each fillet lightly—this helps the batter adhere. Shake off excess flour.
Make the batter
In a chilled bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika (if using). Gradually whisk in 1 cup cold beer (or 1/2 cup cold beer + 1/2 cup cold sparkling water) until smooth. Batter should be thick enough to coat the back of a spoon but still pourable. Keep batter cold—place bowl in an ice bath if kitchen is warm.
Heat oil for fish
Increase oil temperature to 350–375°F (175–190°C). Use a deep-fryer or heavy-bottomed pot with enough oil to fully submerge fillets (about 3–4 inches deep). Use a thermometer to maintain steady temperature.
Batter and fry fish
Dip a floured fillet into the cold batter to coat completely, letting excess drip back into the bowl. Carefully lower into hot oil. Fry 4–6 minutes per fillet, turning if necessary, until batter is golden brown and fish registers 145°F (63°C) or flakes easily. Work in batches without overcrowding. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
Finish Chips (Fries)
Final fry
Once all potatoes have been blanched and the fish is fried (or when ready to serve), heat oil to 375°F (190°C). Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon, drain on a wire rack or paper towels, and immediately season with salt to taste.
Keep warm
If serving multiple batches, keep finished fries on a baking sheet in a single layer in a 200°F (95°C) oven to stay crisp while other batches finish.
Tartar Sauce & Serving
Make tartar sauce
In a small bowl mix 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers (optional), 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon black pepper. Taste and adjust salt or lemon as needed. Chill until ready to serve.