Fish N' Chips Recipe
Delicate, flaky flounder fillet lightly breaded, finished to a golden perfection and served with fresh hand-cut fries and homemade sauce.
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Ingredients
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Fish
Fries
Sauce
Finishing & Garnish
Method
Fries
Prep potatoes
Peel (optional) and cut russet potatoes into 1/2-inch sticks. Place cut fries into a large bowl and cover with 4 cups cold water. Soak at least 30 minutes, up to 2 hours, to remove excess starch.
Dry and toss
Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with 1 tablespoon cornstarch and 1 teaspoon fine salt until evenly coated.
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately sprinkle with remaining 1 teaspoon salt.
Sauce
While potatoes soak, whisk together 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped capers, 1 tablespoon chopped fresh dill, 2 tablespoons lemon juice, 1 teaspoon hot sauce and 1 teaspoon black pepper in a small bowl. Taste and adjust seasoning; refrigerate until serving.
Fish
Season fillets
Pat flounder fillets dry with paper towels. Lightly season both sides with 1 teaspoon fine salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
Set up breading station
Place 3 tablespoons all-purpose flour in a shallow dish. In a second bowl whisk 1 large egg with 1 cup cold sparkling water to make a loose batter. Place 1 cup panko breadcrumbs in a third shallow dish.
Bread the fish
Dust each fillet lightly with flour, shaking off excess. Dip into the cold sparkling-water batter, letting excess drip off, then press gently into panko to coat both sides. Set on a plate and repeat with remaining fillets.
Fry fillets
Heat 1 cup vegetable oil for the fish in a large skillet over medium-high heat until shimmering (about 350–360°F / 175–180°C). Fry fillets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp ~ 145°F or fish flakes easily). Transfer to a wire rack or paper towels to drain.