Sea Bass Fish And Chips Recipe

Prep fillets

Pat the sea bass fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Zest the lemon and reserve the zest; cut the lemon into wedges for serving.

Set up breading station

Place the flour in a shallow dish and stir in 1/2 tsp salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow bowl, combine panko breadcrumbs, cornmeal, garlic powder and the reserved lemon zest.

Bread the fillets

Dredge each seasoned fillet first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, and finally press into the panko-cornmeal mix to coat thoroughly. Place breaded fillets on a wire rack and let rest 10 minutes to help coating adhere.

Fry the fillets

Heat 1 cup vegetable oil in a large heavy skillet over medium-high heat to 350°F (175°C) — if you don't have a thermometer, heat until oil shimmers and a pinch of breadcrumbs sizzles immediately. Fry fillets in batches (do not overcrowd), 3–4 minutes per side, until golden-brown and internal temperature reaches 145°F (63°C) or flesh flakes easily. Transfer to a paper towel-lined rack and keep warm in a low oven (200°F/95°C) while frying remaining fillets.

Prep potatoes

Peel (optional) and cut russet potatoes into chunky fries about 1/2–3/4 inch thick. Place cut fries in a bowl of cold water and soak 30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat fries

Toss the dried fries with 2 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper until evenly coated. The cornstarch helps make the exterior crisp.

Fry the potatoes

Heat 3 cups vegetable oil in a deep heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until pale and just tender but not browned. Remove with a slotted spoon to a wire rack. Increase oil temperature to 375°F (190°C) and fry batches again for 2–3 minutes until crisp and golden. Drain on paper towels and immediately season with a pinch more salt. Toss with chopped parsley if using.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, the minced shallot, 1 tbsp lemon juice, 1 tbsp chopped fresh dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly and taste; adjust lemon, salt or mustard to preference. Chill at least 10 minutes to marry flavors.

Plate two sea bass fillets per serving alongside a generous portion of chunky fries. Add a dollop of tartare sauce and a lemon wedge. Offer malt vinegar on the side. Serve immediately so the fish is crisp and fries are hot.