Fish And Chips Recipe

Prep potatoes

Peel the russet potatoes (optional — leave skin on if you prefer). Cut into even 1/2-inch to 3/4-inch thick batons. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. This yields crisper fries.

Par-fry (first fry)

Drain and rinse the soaked potatoes, then pat completely dry with clean kitchen towels or paper towels. Heat 2 to 2 1/2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a rack or paper towels to drain. Repeat with remaining batches.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes, until golden and crisp. Remove to a rack or paper towels, immediately sprinkle with sea salt (about 1 tsp total) and toss gently. Keep warm in a low oven (200°F / 95°C) while you fry the fish.

Make batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, and 1 tsp baking powder. Season with 1 tsp sea salt and 1 tsp black pepper. In a separate small bowl, lightly beat 1 cold egg. Add the cold egg to the dry ingredients and pour in 3 tbsp cold sparkling water (or beer). Whisk briefly — do not overmix; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon. If too thick, add up to 2 tbsp cold water a tablespoon at a time to reach a consistency that flows slowly but clings to the fish. Keep batter chilled until ready to use (place bowl over another bowl with ice if your kitchen is warm).

Prep fish

Pat the fish fillets dry with paper towels. Cut into portions about 4–5 ounces each if not already portioned. Season both sides lightly with 1 tsp sea salt and 1 tsp black pepper.

Heat oil

If you used oil previously for par-frying chips, confirm oil temperature is 350–375°F (175–190°C) for frying fish. Use a thermometer to maintain temperature; adjust heat as needed. You want oil hot enough that batter sizzles and browns quickly without absorbing excess oil.

Batter and fry

Working one piece at a time, dust the fish lightly with a tablespoon of flour (optional; helps batter adhere). Dip fish into chilled batter, allowing excess to drip off. Carefully lower the battered fillet into hot oil. Fry in batches without overcrowding for 4–6 minutes, turning once halfway if needed, until batter is golden brown and fish registers 140–145°F (60–63°C) internal or flakes easily. Remove to a wire rack or paper towels to drain. Keep in a low oven to stay warm if needed.

Make tartar sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tsp fresh lemon juice, 1 tbsp finely chopped fresh parsley, 1/4 tsp black pepper and 1/4 tsp sea salt. Stir until blended and taste; adjust lemon, salt, or pickle to preference. Chill until serving.

Plate hot chips and place battered fish on top or alongside. Serve with lemon wedges and tartar sauce. For best texture, serve immediately while fish is crisp and chips are hot. Leftovers will lose crispness; reheat in a hot oven (425°F / 220°C) for 8–10 minutes.