Gas Lamp Fish & Chips - Traditional Beer Batter Style Recipe

Prep and par-cook potatoes

Cut potatoes into 1/2" sticks and place them in a large bowl of cold water. Soak for 20–30 minutes to remove excess starch. Drain and rinse, then pat dry thoroughly with clean kitchen towels or paper towels.

First fry (blanch)

Heat vegetable oil in a deep fryer or large heavy pot to 325°F (163°C). Fry potatoes in small batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Finish fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Transfer to a rack or paper towels and immediately season with kosher salt.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp kosher salt and 1/2 tsp black pepper until well combined.

Add beer and rest

Pour 1 cup of very cold beer into the dry mix and whisk until just combined — lumps are okay. If the batter seems too thick, whisk in up to 2 tablespoons ice water to reach a smooth, slightly thick but flowing consistency (think heavy cream). Cover and refrigerate for 10–15 minutes to relax the batter and keep it cold.

Season and dust

Pat fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with 1/2 cup all-purpose flour to help the batter adhere; shake off excess.

Heat oil and fry

Heat the same frying oil (or fresh oil) to 350–360°F (175–182°C). Working in batches, dip each floured fillet into the chilled beer batter, allowing excess to drip back into the bowl. Carefully lower into the hot oil and fry for 4–6 minutes, turning once if necessary, until the batter is deep golden and crisp and the fish registers 140–145°F (60–63°C) or flakes easily. Avoid overcrowding.

Drain and keep warm

Remove fried fish with a slotted spoon or spider and place on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm and crisp while you finish remaining batches.

Divide chips between plates or paper cones. Place a piece or two of battered fish on top. Serve immediately with lemon wedges, a drizzle or sprinkle of malt vinegar to taste, a side of tartar sauce, and optional chopped parsley for color.