Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut potatoes into 1/2-inch to 3/4-inch thick sticks. Rinse in cold water to remove surface starch, then soak in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch and help crisping.

Blanch fries (first fry)

Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Heat 2 cups of vegetable oil in a deep skillet or medium pot to 300°F (150°C). Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare the fish or rest 10–15 minutes.

Crisp fries (second fry)

When ready to serve, heat oil to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 90°C) if needed.

Prepare fish

Pat fish fillets dry with paper towels and cut into portions if needed (about 4–6 oz portions). Lightly season both sides with 1/2 teaspoon of the salt and a pinch of pepper.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornmeal (if using), 1 tsp baking powder, remaining 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl beat the egg, then whisk into the dry mixture. Slowly add 1 cup very cold sparkling water or cold beer while whisking until smooth and thick but pourable (adjust with a tablespoon or two more liquid if too thick). Chill the batter in the refrigerator for 10 minutes while oil heats.

Heat oil

Pour about 4 cups (or more as needed) of vegetable oil into a deep heavy pot or deep fryer. Heat to 350°F (175°C) for frying the fish. Use a thermometer to maintain temperature; adjust heat between batches so temperature stays near 350°F.

Dredge and batter

Lightly coat each fillet in a shallow plate of flour (this helps the batter stick), shaking off excess. Dip the floured fillet into the chilled batter, letting excess drip off. Do not overcrowd; work in batches of 2–3 depending on pot size.

Fry the fish

Carefully lower battered fillets into the hot oil. Fry for 4–6 minutes, turning gently once if needed, until batter is deep golden brown and an internal temperature of fish reaches 145°F (63°C). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. If oil temperature drops, allow it to return to 350°F before next batch.

Rest and serve

Let fish rest 1–2 minutes on the rack. Serve immediately with lemon wedges and chips. Optionally sprinkle additional salt to taste.

Combine 1/2 cup mayonnaise, 2 tbsp chopped dill pickle or relish, 1 tbsp chopped capers (if using), 1 tsp lemon juice, 1 tsp chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.