Fish And Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3- to 1/2-inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispiness. If short on time, soak 30 minutes; otherwise refrigerate in water.

Drain potatoes and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause oil to spit.

Heat vegetable oil in a deep pot or heavy-bottomed pan to 325°F (160°C). If you don't have a thermometer, heat over medium and test with a small piece of potato — it should bubble gently but not aggressively.

Blanch-fry the potatoes in batches at 325°F (160°C) for 4–6 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10–15 minutes.

Increase oil temperature to 375°F (190°C). Return potatoes to the hot oil in batches and fry until golden and crisp, about 2–4 minutes. Remove and place on a rack or paper towels; immediately season with 1 tsp salt evenly across all fries.

While potatoes soak, combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir to combine, taste and adjust seasoning. Refrigerate until serving.

About 10 minutes before frying the fish, combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl and whisk to combine.

Gradually whisk in 1 cup very cold sparkling water or beer until a smooth, slightly thick batter forms. Batter should be loose enough to coat but thick enough to cling to the fish. Keep the batter cold — place the bowl over another bowl filled with ice if your kitchen is warm.

Pat the fish fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper. Squeeze half a lemon over the fillets if desired and set aside for 5 minutes.

Heat oil to 375°F (190°C) in the same deep pot used for frying fries (or in a separate deep pan). Maintain temperature with a thermometer; adjust heat as needed. Use at least 2–3 inches (5–8 cm) of oil in the pot.

Dust each seasoned fillet lightly with a tablespoon of flour (use from the batter flour) to help the batter adhere. Hold the fillet by one end and dip into the cold batter, coating evenly and letting excess drip off.

Carefully lower battered fillets into the hot oil, 1–2 at a time depending on pot size. Fry for 4–6 minutes, turning once if necessary, until the batter is deep golden brown and the fish registers 145°F (63°C) or flakes easily.

Use a slotted spoon or spider to transfer the fish to a wire rack or paper-towel-lined tray to drain. Do not stack pieces. If serving multiple batches, keep finished fish warm in a 200°F (95°C) oven on a baking sheet while you finish frying.

Serve fish immediately with fries and tartar sauce; provide lemon wedges for squeezing over the fish.