Fish & Chips Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/2-inch to 3/4-inch thick fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (if deep-frying)

Heat 2 to 3 inches of vegetable oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry potatoes in batches again until golden and crispy, about 2–3 minutes. Remove and drain. While still hot, toss fries with sea salt, ground black pepper, paprika, and garlic powder. Keep warm in a low oven (200°F/95°C) while you cook the fish. (If oven-finish or oven-baked method preferred: toss fries in oil and roast at 425°F/220°C for 30–40 minutes, flipping once, seasoning after roasting.)

Prepare fish

Pat fish fillets dry with paper towels. Cut into serving portions (~4-6 oz each). Lightly season both sides with 1/2 tsp salt and a pinch of black pepper. Dust each fillet lightly in the 1/2 cup all-purpose flour, shaking off excess—this helps the batter adhere.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 1 tsp black pepper. In a separate small bowl whisk the cold beer and the egg until combined. Pour wet ingredients into dry and whisk gently until just combined—the batter should be slightly lumpy. Keep batter chilled in refrigerator up to 15–20 minutes before frying.

Heat oil

Pour enough vegetable oil into a deep pot or fryer to reach about 3 inches deep (about 4–6 cups depending on your pot). Heat the oil to 350–375°F (175–190°C). A thermometer is recommended for stable temperature.

Batter and fry

Working in batches, dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 4–6 minutes per batch, turning if needed, until batter is deep golden-brown and the fish registers 145°F (63°C) or flakes easily. Do not overcrowd the pot; maintain oil temperature between batches. Transfer fried fish to a wire rack or paper towels to drain. Sprinkle a light pinch of finishing salt on each piece immediately after frying if desired.

Rest and serve

Allow fish to rest 1–2 minutes. Serve alongside seasoned fries, coleslaw, lemon wedges, and tartar sauce.

Assemble slaw

In a large bowl combine shredded cabbage and grated carrot. In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Toss and chill

Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Chill in refrigerator at least 15 minutes to let flavors meld before serving. Give a final toss just before plating.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers (optional), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon finely chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly mixed.

Chill

Cover and refrigerate for at least 10–15 minutes to allow flavors to combine. Serve chilled alongside fish and fries.