Fish & Chips Recipe

Make sauce

Combine mayonnaise, finely chopped dill pickle, chopped capers (if using), minced shallot, lemon juice, chopped parsley, salt, and black pepper in a small bowl. Stir until smooth, taste and adjust seasoning. Cover and refrigerate while you prepare fish and chips so flavors meld.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Soak in cold water for at least 20 minutes (or up to 2 hours) to remove more starch — this improves crispness. Drain and pat very dry with kitchen towels.

First fry (blanch)

Heat oil in a deep pot or deep-fryer to 300°F (150°C). Fry potatoes in small batches for 4–5 minutes until softened and pale; they should not brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool while you prepare fish and heat oil for second fry.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Remove to a rack or paper towel-lined tray and immediately season with 1 tsp salt, tossing to distribute.

Season fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Squeeze a little lemon over the fillets and set aside for a minute.

Prepare batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in 1 cup cold sparkling water and, if using, up to 1/2 cup cold beer (or additional sparkling water) until a smooth, slightly thick but airy batter forms. Batter should be loose enough to coat but not runny; rest the batter in the refrigerator for 5–10 minutes if possible to ensure it's cold (this helps crispness).

Coat and fry fish

Heat oil for frying to 350–360°F (175–182°C) in a deep pot or deep-fryer. Lightly dust each seasoned fillet in 1/2 cup flour, shaking off excess. Dip each fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches (do not overcrowd) for 4–6 minutes, turning once if needed, until batter is golden brown and internal fish temperature reaches 145°F (63°C) and fish flakes easily. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Plate hot fish with a generous portion of chips. Serve with lemon wedges and the chilled tartar sauce. Optionally sprinkle chopped parsley over chips or fish. Serve immediately for best texture.