Fish Chips Recipe
Make Fish Chips Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Battered Fish
Chips (Fries)
Tartar Sauce (optional)
Method
Chips (Fries)
Prep potatoes
Peel the potatoes if you prefer (skin on is fine). Cut each potato into even 1/2-inch to 3/4-inch sticks. Place cut fries into a large bowl of cold water and add the white vinegar (optional). Soak for 20–30 minutes to remove excess starch.
Rinse and dry
Drain the potatoes and rinse under cold water until water runs clear. Spread fries on clean kitchen towels or paper towels and dry thoroughly — moisture will cause oil to splatter and make fries soggy.
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–4 minutes. Drain on paper towels and immediately season with 1 tablespoon salt (or to taste). Keep warm while you fry the fish.
Battered Fish
Prepare fish
Pat the fish fillets dry with paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Cut fillets into portions about 4–5 ounces each if not already portioned.
Make batter
In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt. Pour in 3 cups of cold sparkling water and (optional) 1/2 cup cold beer or additional sparkling water; whisk briefly until just combined — small lumps are fine. Place the batter in the fridge for 10 minutes to stay cold (cold batter creates a crisp texture).
Dredge fish
Place 1/2 cup flour in a shallow dish. Lightly dust each seasoned fillet in the flour, shaking off excess. This helps the batter stick.
Heat oil
Pour 1 to 1.5 inches of vegetable oil into a heavy skillet or heat a deep fryer and bring to 355–360°F (180–182°C) for frying battered fish.
Fry fish
Working in batches (do not overcrowd), dip a floured fillet into the cold batter, allowing excess to drip off. Carefully lower into hot oil. Fry 4–6 minutes, turning once if using skillet, until batter is deep golden and fish is cooked through (internal temperature 145°F / 63°C) and flaky. Remove with a slotted spatula to a wire rack or paper towels to drain. Sprinkle with a little salt immediately.
Keep warm
If necessary, keep cooked pieces in a low oven (200°F / 95°C) on a rack so they stay crisp while remaining pieces are fried.
Tartar Sauce (Optional)
Combine 1/2 cup mayonnaise, 2 tablespoons diced dill pickle, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley and 1/4 teaspoon black pepper in a small bowl. Stir until combined, taste and adjust salt/acid if needed. Chill until ready to serve.