Fish & Chips Recipe

Potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator. Drain and pat completely dry with clean kitchen towels or paper towels before frying.

Fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. If choosing the citrus butter method, set fillets on a tray and bring butter sauce ingredients together. If choosing beer-battered, place fillets on a plate for dredging.

Tartar Sauce

In a small bowl combine mayonnaise, chopped dill pickle or relish, chopped capers, Dijon mustard, lemon juice, chopped dill/parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Mix, taste, and adjust seasoning. Cover and refrigerate until service (at least 15 minutes for flavors to meld).

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Dry the soaked and drained potatoes thoroughly. Working in batches, fry the potatoes 3–4 minutes per batch until they are softened and barely colored—do not let them brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray and let rest 8–10 minutes.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again until golden brown and crisp, about 2–3 minutes. Drain on paper towels or a wire rack, immediately season with kosher salt and a little freshly ground black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing fish.

Make the batter: In a bowl whisk together 1 cup flour, 1/4 cup cornmeal (if using), 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper. In a separate small bowl whisk the egg with the cold beer (or sparkling water). Pour wet into dry and whisk briefly until just combined—small lumps are fine. Keep batter cold; place bowl over an ice bath if necessary.

Heat oil for frying to 350–360°F (175–182°C). Lightly dust each seasoned haddock fillet with a spoonful of flour (this helps batter adhere). Holding fillet by one end (or using tongs), dip into the batter to coat completely, let excess drip off, then gently lower into hot oil. Fry 4–6 minutes depending on thickness, turning if necessary, until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove to a rack or paper towels to drain. Keep warm in oven if needed.

Preheat oven to 425°F (220°C). In a small saucepan or microwave-safe bowl melt 4 tbs unsalted butter. Stir in 2 tbs lemon juice, 1 tbs orange juice, 1 tsp minced garlic, and 2 tbs chopped parsley; add a pinch of salt and pepper. Place seasoned haddock fillets on a parchment-lined baking sheet or in a shallow baking dish. Brush or spoon the citrus butter over each fillet, reserving a little for finishing.

Bake in the preheated oven 10–14 minutes, depending on thickness, until fish is opaque and flakes easily with a fork and reaches 145°F (63°C). For a lightly browned top, switch to broil for 1–2 minutes at the end, watching closely. Remove from oven and spoon any pan juices over the fish.

Slice the lemons in half crosswise. Heat a grill pan or outdoor grill to medium-high. Grill lemon halves cut-side down until lightly charred and caramelized, about 2–3 minutes. This mellows and intensifies the lemon flavor. Keep warm until serving.

If using citrus butter method, finish each fillet with a sprinkle of the reserved chopped parsley and a small pinch of sea salt. If beer-battered, sprinkle a little sea salt over the hot battered fillets. Place two fillets per plate (or as desired), add a generous portion of hot french fries, a small bowl or dollop of house-made tartar sauce, and a grilled lemon half on the side.

Serve immediately while fish is hot and fries are crisp. Offer extra lemon wedges and tartar sauce to taste.