Fish & Chips Recipe

1. Prep potatoes

Peel (optional) and cut potatoes into 3/8–1/2-inch thick fries. Rinse cut fries under cold water until water runs clear to remove surface starch.

2. Place rinsed fries in a large bowl, cover with cold water, add 1 tablespoon white vinegar and 1 teaspoon sea salt. Soak for 20–30 minutes (or up to 2 hours refrigerated) to improve texture and flavor.

3. Drain fries and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

4. Heat oil in a deep pot or heavy-bottomed Dutch oven to 300°F (150°C) for the first blanch fry. Use a thermometer for accuracy. Fry in batches (don’t overcrowd) for 4–5 minutes until potatoes are softened but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels.

5. Increase oil temperature to 375–380°F (190–193°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with a little sea salt while hot.

6. While fries are soaking or during the first fry, make tartar sauce: combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 teaspoon black pepper. Taste and adjust salt or lemon if desired. Refrigerate until ready to serve.

7. Cut lemon into wedges to serve alongside fish; reserve for squeezing over fried fish.

8. Pat cod fillets dry with paper towels and cut into serving-sized pieces (about 4–6 oz each). Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

9. Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon granulated sugar. In a separate small bowl lightly beat 1 large egg with the cold beer. Pour the beer-egg mixture into the dry ingredients and whisk just until combined; a few small lumps are okay. If you want an even lighter batter, stir in up to 1/4 cup cold sparkling water. Add 3 ice cubes to keep the batter cold and rest for 5 minutes. Batter should be thick enough to coat the back of a spoon but still fluid.

10. Heat oil in a deep pot to 350–360°F (175–182°C) for frying fish. Use a deep thermometer and maintain temperature between batches. If using the same oil as fries, ensure oil is at proper fish-frying temp after fries are done.

11. Lightly dredge each seasoned cod piece in additional all-purpose flour (about 1/4 cup set aside for dredging), shaking off excess. This helps batter adhere.

12. Using tongs or a fork, dip each dredged fillet into the cold beer batter, letting excess drip off briefly, then carefully lower into hot oil. Fry in batches without overcrowding for 4–6 minutes, turning gently once if needed, until batter is golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part of the fish.

13. Remove fried fish to a wire rack set over a baking sheet to drain and keep crisp while finishing remaining pieces. Keep in a warm oven (200°F / 95°C) if holding short term.

14. Serve fish hot with fries, tartar sauce, and lemon wedges. Optionally sprinkle a little extra salt over fish and fries to taste.