Fish & Chips Recipe

Prep fish

Pat fish fillets dry with paper towels. Lightly season both sides with 1/2 teaspoon of salt and a pinch of black pepper. Keep refrigerated until ready to batter.

Make dredge

Place 1 cup all-purpose flour (for dredging) on a shallow plate or bowl. This will help the batter stick to the fish.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 1/4 cup fine cornmeal, 1 teaspoon baking powder, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. If using egg, beat it lightly and whisk into the dry mix. Gradually whisk in 1 cup very cold sparkling water or cold lager until a smooth, slightly thick but runny batter forms. Keep batter cold (place bowl over ice if necessary).

Heat oil

Pour 1.5 liters vegetable oil into a deep heavy pot or deep fryer, leaving at least 5 cm headroom. Heat oil to 350°F–360°F (175°C–180°C). Use a thermometer for accuracy. If you don’t have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise steadily to the surface.

Batter and fry fish

Working in batches (do not overcrowd), lightly dredge each seasoned fillet in the plate of flour, shaking off excess. Dip fillet into the cold batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry 4–6 minutes per piece (depending on thickness) until batter is golden brown and the fish flakes easily with a fork. Turn once if needed. Maintain oil temperature between batches. Transfer fried fish to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches if desired.

Prep potatoes

Peel potatoes if preferred (leaving skin on is fine). Cut into even 1/2-inch to 3/4-inch thick batons. Place cut potatoes in a large bowl of cold water. Add 1 teaspoon white vinegar and soak 20–30 minutes to remove excess starch; this helps them crisp. Rinse under cold water until water runs clear, then drain and pat completely dry with towels.

First fry (blanch)

Heat 1 liter vegetable oil in a deep pot to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels. Let cool for 10–15 minutes (or refrigerate briefly) — this step creates a fluffy interior.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches until golden and crisp, about 3–4 minutes. Remove, drain on paper towels or a wire rack, and immediately season with 1 tablespoon salt (or to taste). Keep warm in a low oven while finishing other batches.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers (optional), 1 teaspoon fresh lemon juice and 1 tablespoon chopped fresh parsley. Season with salt and pepper to taste. Stir until combined and chill briefly if time allows to let flavors marry.

Arrange hot chips and battered fish on plates, garnish with lemon wedges and a small bowl of tartar sauce. Serve immediately while hot and crisp. Optional: provide malt vinegar, extra lemon, or mushy peas on the side.