Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Batter
Fries
Tartar Sauce (optional)
Method
Fries
Prep potatoes
Peel (optional) and cut russet potatoes into 1/2-inch thick matchstick fries. Rinse under cold water until water runs clear to remove excess starch, then transfer to a large bowl of cold water and soak for 20–30 minutes.
Par-cook and dry
Drain potatoes and pat completely dry with clean kitchen towels or paper towels. For crispier fries, spread on a sheet tray and let air-dry for 10 minutes.
Fry twice
Heat 2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes until soft but not browned, about 4–5 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again, in batches, until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with 1 tsp sea salt, and keep warm.
Fish
Prepare cod
Cut cod fillets into 3–4 oz portions (roughly the size of the fries pile). Pat dry with paper towels. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper, then drizzle or brush with 1 tbsp lemon juice. Let rest while you make the batter (5–10 minutes).
Mix batter
In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp sea salt and 1/4 tsp black pepper. In a separate small bowl, beat 1 large egg and combine with 3/4 cup cold sparkling water. Pour wet into dry and stir briefly until just combined; batter should be slightly lumpy and cold. Keep the batter chilled until ready to use.
Heat oil for fish
If you used the same fryer for fries, maintain oil at 375°F (190°C). If necessary add more oil to reach 3 cups total to cover fillets when frying in a pot.
Batter and fry cod
Pat fish portions dry again. Dust each piece lightly with 1–2 tbsp flour (from batter flour) to help batter adhere. Dip each fillet into the cold batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 4–6 minutes until batter is golden brown and internal temperature of fish reaches 145°F (63°C). Turn if needed for even browning. Remove to a wire rack or paper towels to drain.
Tartar Sauce (optional)
Combine 1/4 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tsp lemon juice, 1 tbsp chopped fresh parsley, 1/8 tsp black pepper and 1/8 tsp sea salt in a small bowl. Taste and adjust seasoning. Chill until serving.
To Serve
Arrange a portion of fries on each plate and top with a battered cod fillet. Serve immediately with lemon wedges and tartar sauce on the side.