Combo 2 – Regular Fish & Chips Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut each potato into thick, rectangular chips about 3/4–1 inch (2–2.5 cm) wide and roughly 3–4 inches long. Rinse the cut chips under cold water to remove surface starch.

Soak

Place the cut chips in a bowl of cold water. Add the optional 1 tablespoon white vinegar and soak for 20–30 minutes (or up to 2 hours) in the refrigerator. This reduces remaining starch and helps chips crisp.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 320°F (160°C). Drain and thoroughly pat the chips dry with a clean towel. Working in batches to avoid crowding, fry the chips for 4–6 minutes until they are cooked through but pale and limp — not browned. Remove with a slotted spoon and drain on paper towels.

Rest and increase heat

Let blanched chips rest while you prepare the fish. When ready to finish, increase the oil temperature to 375°F (190°C).

Second fry (finish)

Fry the blanched chips in batches at 375°F (190°C) for 2–4 minutes until golden brown and crisp on the outside. Remove and immediately season with salt to taste. Keep warm in a single layer on a wire rack in a low oven (200°F / 95°C) if needed.

Prep fish

Pat the fish fillet dry with paper towels. Season both sides lightly with 1/4 teaspoon salt and a pinch of black pepper.

Make batter

In a mixing bowl whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper and optional garlic powder. Gradually whisk in 1/2 cup cold beer or sparkling water until the batter is smooth and thick enough to coat the back of a spoon. Avoid overmixing — a few small lumps are fine. Keep batter cold until ready to use.

Heat oil

Ensure the frying oil is at 375°F (190°C) for frying the fish. Use a deep thermometer and keep oil at a steady temperature; reduce heat slightly if frying lowers the temperature.

Dredge and batter

Lightly dust the seasoned fish fillet in the 1/2 cup flour (use the flour reserved for dredging). Shake off excess flour, then dip the fillet into the cold batter, coating completely and letting excess drip off.

Fry fish

Carefully lower the battered fillet into the hot oil. Fry for 5–7 minutes, depending on thickness, until the batter is deep golden brown and the internal temperature of the fish reaches 145°F (63°C). Turn once if needed for even browning. Use a slotted spatula to transfer fish to a wire rack or paper towel-lined tray to drain.

Rest and serve

Let the fish rest 1–2 minutes. Serve the hot battered fish alongside the slap chips with lemon wedges and optional tartar sauce.

Make tartar: In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon finely chopped dill pickle, 1/2 tablespoon chopped capers (if using), 1/2 tablespoon lemon juice, 1/2 tablespoon chopped parsley and a pinch (1/8 tsp) black pepper. Stir to combine and refrigerate until serving.