Fish & Chips Recipe

Prep and par-cook

Peel the potatoes and cut into even 1/2-inch to 3/4-inch batons. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Place in a large bowl of cold water and refrigerate for 20–30 minutes (or at least 10 minutes) to firm up.

Drain the potatoes and pat very dry with clean kitchen towels or paper towels. Dryness helps get them crispy and prevents oil splatter.

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until they are cooked through but pale and soft — not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you prepare batter and fish.

Increase oil temperature to 375°F (190°C) for the final fry. When ready to serve, return par-cooked chips in batches to the hot oil and fry 2–4 minutes until golden and crisp. Drain on paper towels, season immediately with salt, and keep warm in a low oven (200°F / 95°C) while you fry the fish.

In a medium bowl, whisk together 1 cup flour, baking powder, cornstarch, 3 tsp salt, and 1 tsp black pepper until combined.

In a separate small bowl, beat the egg lightly, then add the cold sparkling water (or cold beer). Pour the wet mixture into the dry ingredients and whisk briefly until just combined. The batter should be slightly lumpy and thick but still pourable—adjust with a tablespoon of extra cold water if too thick. Chill batter in fridge for 10 minutes while you heat oil and pat dry the fish.

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Lightly dredge each fillet in 1 cup flour (from the fish section ingredient) and shake off excess. This helps the batter adhere.

Test oil temperature with a small drop of batter — it should sizzle and rise to the surface immediately. Hold the oil at 375°F (190°C) for frying fish.

Working one or two fillets at a time (depending on pot size), dip each floured fillet into the chilled batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 5–7 minutes, turning once if necessary, until the batter is deep golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Avoid overcrowding the oil — maintain temperature between batches.

Remove fillets with a slotted spatula or spoon and drain on a rack or paper towels for a minute. Keep in the warm oven with the fries until serving.

Squeeze lemon over fish before serving.

While potatoes rest or during frying, combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers (if using), 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1/2 tsp black pepper, and 1/4 tsp salt in a small bowl. Stir until smooth and taste; adjust salt, pepper, or lemon as desired. Chill until serving.