Family Fish & Chips Recipe

Prep the fish

Pat cod fillets dry with paper towels and cut into portions about 4–6 oz each (total about 8 portions). Season lightly on both sides with a pinch of the 1 tsp salt and 1/4 tsp black pepper reserved for the batter (you will add more finishing salt after frying).

Make the batter

In a mixing bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt (for batter) and 1/2 tsp black pepper. In a separate bowl whisk the egg with the cold beer until combined. Pour the wet into the dry and whisk briefly until just combined — a few small lumps are fine. Batter should be thick enough to coat the back of a spoon but still fairly fluid. Place batter in the refrigerator to rest and stay cold while you prepare fries and heat oil.

Dust the fish

Place 1/2 cup all-purpose flour in a shallow dish. Lightly dust each seasoned fillet with flour and shake off excess — this helps the batter adhere.

Heat oil

Pour about 6 cups vegetable oil into a deep heavy pot or fryer. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60–90 seconds. Keep a lid nearby for safety.

Fry the cod

Working in batches so you don't crowd the pot (2–3 pieces per batch depending on pot size), dip each floured fillet into the cold batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry until golden brown and cooked through, about 4–6 minutes per batch depending on thickness, turning once gently if needed. Use a slotted spoon or spider to transfer cooked fish to a rack or paper-towel-lined tray to drain. Immediately sprinkle with finishing salt (about 1/4 tsp per batch) and keep warm in a low oven (200°F/95°C) if needed while remaining batches cook.

Finish

Once all batches are fried, transfer fish to a serving platter, garnish with lemon wedges, and serve hot alongside fries and tartar sauce.

Prep the potatoes

Peel potatoes if desired (peels can be left on for a more rustic fry). Cut into even matchstick-sized fries, about 1/3" to 1/2" thick. Place cut fries in a large bowl of cold water. Optional: add 1 tablespoon white vinegar to help them hold shape. Soak at least 30 minutes and up to 2 hours to remove surface starch; for best texture, soak for 1 hour.

Par-fry (blanch) the fries

Drain and rinse the soaked potatoes, then pat completely dry with clean towels. Heat 4 cups vegetable oil in a heavy pot to 325°F (160°C). Working in batches, fry potatoes for 3–4 minutes until just beginning to color and still soft — do not brown. Remove with a slotted spoon and drain on paper towels or a rack. Let rest while you finish frying fish or until oil reaches final temperature.

Final fry

Raise the oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches until golden and crisp, about 2–4 minutes per batch. Remove to paper towels or a rack and immediately season with 1 1/2 teaspoons salt, tossing to distribute evenly.

Serve

Keep fries in a single layer on a warm tray in a low oven (200°F/95°C) if needed and serve hot with the beer-battered cod.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh parsley, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Stir until smooth, taste and adjust seasoning. Chill until ready to serve.