Crispy Fish & Chips Recipe

Pat fish fillets dry with paper towels and cut into 4 even pieces (about 4 oz each). Season lightly with 1/2 tsp salt and a pinch of black pepper.

Peel potatoes and cut into 1/3–1/2 inch thick fries. Place cut fries in cold water and soak for 20–30 minutes to remove excess starch; drain and dry thoroughly on clean towels.

Combine shredded cabbage, carrot, scallions, and crushed peanuts in a medium bowl; set aside for dressing.

Measure out batter ingredients and chill the sparkling water so it stays very cold.

Tartar Sauce

In a small bowl combine 1/2 cup mayonnaise, minced dill pickle, chopped capers, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/8 tsp pepper. Stir until smooth, taste and adjust lemon or salt if needed. Refrigerate until serving.

Coleslaw Dressing & Toss

In a small bowl whisk together 1/4 cup mayonnaise, 2 tbsp yogurt, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and 1/8 tsp pepper. Pour dressing over cabbage mixture and toss to combine. Adjust seasoning. Chill while you cook fish and fries so flavors meld.

Heat 2 cups vegetable oil in a heavy skillet or fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

Blanch fries in batches for 3–4 minutes until just tender but not browned. Remove with a slotted spoon to a paper towel-lined tray and let cool. Increase oil temperature to 375°F (190°C).

Return fries to hot oil in batches and fry for 2–3 minutes more until golden and crisp. Drain on fresh paper towels and immediately season with 1 tsp salt (divide across batches). Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

Whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/4 tsp black pepper in a bowl (reserve a small tablespoon of flour mixture for dredging).

In a chilled bowl, lightly beat 1 large egg then whisk in 1 cup ice-cold sparkling water. Add the wet mix to the dry ingredients and stir very briefly — lumps are fine. Keep batter cold; place bowl in a larger bowl with ice if your kitchen is warm.

Dust each fish piece lightly with the reserved tablespoon of flour mixture (this helps batter adhere). Hold fish by one end, dip into tempura batter allowing excess to drip off, then carefully lower into oil heated to 350–360°F (175–180°C).

Fry fish in batches 3–4 minutes until batter is crisp and lightly golden and fish flakes easily with a fork (internal temperature ~145°F / 63°C). Avoid overcrowding. Remove to a wire rack or paper towel-lined tray to drain. If necessary, keep warm in the low oven along with fries.

Portion fries, place 2 pieces of battered fish per serving on top or beside fries. Add a generous portion (about 3/4 cup) of peanut coleslaw to the plate.

Spoon 2–3 tbsp tartar sauce into a small ramekin or on the plate. Garnish with lemon wedges and chopped parsley if using. Serve immediately while fish and fries are hot and crisp.