Fish And Chips Recipe

Cut potatoes into thick chips: about 1/2–3/4 inch (12–18 mm) wide. Place cut potatoes in a large bowl and cover with cold water. Soak at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and rinse.

After soaking, pat the potatoes very dry with a clean kitchen towel or paper towels. Drying thoroughly prevents oil splatter and helps crispness.

Heat 1 liter of vegetable oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). If you don't have a thermometer, aim for moderate bubbling when a small piece of potato is added.

Blanch the chips: Working in batches, fry the potatoes for 4–5 minutes until they are cooked through but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with 1 tsp fine sea salt. Let cool for 10–15 minutes (or refrigerate briefly).

Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches until golden brown and crisp, 3–5 minutes. Drain on a rack or paper towels and season immediately with additional salt to taste. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Prepare the fish

Pat the fish fillets dry with paper towels. Season all sides lightly with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Dust each fillet lightly with 1/2 cup plain flour; shake off excess. Chilling briefly (10 minutes) helps batter adhere.

Make the batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and 1 tsp fine sea salt. Gradually whisk in 1.25 cups cold sparkling water and 1/2 cup cold beer (if using) until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be airy — do not overmix. Keep batter cold (place bowl over an ice bath) until ready to use.

Fry the fish

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Test with a small drop of batter: it should sizzle and rise immediately. Working in 1–2 fillet batches depending on pot size, dredge each floured fillet briefly in plain flour (this helps the batter stick), then dip into the cold batter, letting excess drip off. Carefully lower into the hot oil. Fry 4–6 minutes, turning once if necessary, until batter is deep golden brown and fish reaches flake easily with a fork (internal temp ~145°F/63°C). Do not overcrowd the pot. Remove to a wire rack to drain. Keep warm in a low oven if needed.

Seasoning finish

Taste and, if desired, sprinkle a little extra salt over the fried fish immediately after draining.

Make the tartare sauce while chips are blanching: In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickles, 1 tbs finely chopped capers, 1 tsp finely minced shallot, 1 tbsp fresh lemon juice, 1 tbsp finely chopped fresh parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Stir until combined. Taste and adjust lemon, salt or parsley to preference. Chill until serving.

Plate: Arrange a portion of chips on each plate, place a battered fish fillet alongside. Serve with a dollop of tartare sauce and lemon wedges for squeezing. Optionally garnish with extra chopped parsley.