Sea Bass Fish And Chips Recipe

Wash and cut potatoes into chunky fries about 1/2–3/4 inch thick. Keep sizes uniform for even cooking.

Place cut potatoes into a large bowl and cover with the 6 cups cold water. Soak for at least 30 minutes and up to 2 hours to remove excess starch. This yields crisper fries.

Drain potatoes and pat completely dry with kitchen towels. Toss with 1 tablespoon salt, 1/2 tsp black pepper, and 2 tablespoons olive oil so they are lightly coated.

Preheat oven to 220°C (425°F) if roasting, or heat 2–3 inches of oil in a deep fryer or heavy pot to 175°C (350°F) if frying. For the crispiest texture, use two-stage frying (see next step).

Two-stage frying (recommended)

If deep frying: Fry potatoes in batches at 325°F (160°C) until just tender and barely colored, about 4–6 minutes. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain and season immediately with a pinch of salt and chopped parsley.

Oven method

If roasting: Spread potatoes in a single layer on a baking sheet lined with parchment. Roast at 425°F (220°C) for 20–30 minutes, turning halfway, until golden and crisp. Finish with a sprinkle of salt and chopped parsley.

In a small bowl combine 3/4 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 minced shallot, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill or parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Mix thoroughly, taste and adjust seasoning or lemon to preference. Chill in refrigerator while preparing fish and fries so flavors meld.

Pat sea bass fillets dry with paper towels. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper (portion the measured salt and pepper from the Sea Bass ingredient list).

Set up a breading station: bowl 1 — 1 cup flour mixed with 2 tsp cornstarch (from finishing section) and a pinch of salt; bowl 2 — beaten eggs mixed with 1/4 cup cold water to make an egg wash; bowl 3 — panko breadcrumbs mixed with 1/4 cup grated Parmesan (optional).

Dredge each fillet first in the flour mixture, shaking off excess; then dip into the egg wash; finally press into the panko mixture so fillets are evenly coated. Let the coated fillets rest on a rack for 5–10 minutes to help coating adhere.

Heat 1.5–2 cups neutral frying oil in a wide skillet (or deep fryer) to 350°F (175°C). If using a skillet, you want about 1/2 inch oil for shallow-frying; for deep frying use enough oil to submerge fillets.

Fry fillets in batches without overcrowding. For panko-coated sea bass: shallow fry 3–4 minutes per side until golden and internal temperature reaches 60°C (140°F) and flesh flakes easily; or deep fry 3–5 minutes until crisp and cooked through. Adjust time for thickness.

Transfer cooked fillets to a wire rack set over a baking sheet to drain briefly. Keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

While the fish is finishing, reheat fries briefly if needed so both components are hot — a quick 3–5 minute blast at 425°F (220°C) or a few minutes back in hot oil/fryer will crisp them up.

Plate 1 sea bass fillet per serving with a generous portion of chunky fries. Add a dollop (about 2 tablespoons) of tartare sauce per plate and a lemon wedge.

Serve immediately with malt vinegar or extra lemon on the side. Suggestion: sprinkle additional flaky sea salt over fish and fries just before serving.