Pub Style Recipe

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 Tbsp finely minced dill pickle, 1 Tbsp chopped capers, 1 Tbsp finely chopped parsley, 1 Tbsp lemon juice and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth, cover and refrigerate to let flavors meld while you cook.

Pat fish fillets dry with paper towels and cut into portions about 4–5 oz each if needed. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper and 1/2 tsp garlic powder. Set on a plate and chill briefly while preparing batter and chips.

Scrub potatoes and cut into thick chips: about 1/2–3/4 inch (1.2–2 cm) thick sticks. Place cut potatoes in cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and dry thoroughly with clean towel or paper towels before frying.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Stir in 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder to season the dry mix.

In a separate bowl whisk 1 large egg. Add 3/4 cup very cold beer and 1/4 cup cold sparkling water; whisk to combine. Pour the wet mixture into the dry ingredients and whisk gently until just combined — small lumps are fine. Batter should be thick enough to coat but still runny; if too thick, add a tablespoon of cold sparkling water at a time.

Heat a heavy-bottomed pot or deep skillet with 3 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, oil is ready when a small piece of bread sizzles and browns in about 45–60 seconds. Keep oil at consistent temperature while frying.

Working in batches, dredge each seasoned fish fillet lightly in a little flour (reserve extra flour if needed), shaking off excess. Dip fillets into the beer batter, letting excess drip back into the bowl, and carefully lower into hot oil. Fry 3–5 minutes depending on thickness until batter is golden brown and fish registers 135–145°F (57–63°C) and flakes easily. Don't overcrowd the pot — 2 fillets at a time is typical. Transfer to a wire rack set over a baking sheet to keep crisp; keep warm in a 200°F (95°C) oven if needed.

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 300°F (150°C) for the first blanch. Working in batches, carefully add dried potato chips to the oil and cook 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Let rest while you finish the fish and bring oil temperature up.

Raise oil temperature to 375°F (190°C). Return blanched chips to hot oil in batches and fry 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack, immediately season with 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper. Keep warm in the oven with the fish if needed.

If desired, serve chips with a small dish of malt vinegar for splashing over fries.

Place 2 fried fish fillets on each plate with a generous portion of thick-cut chips. Spoon 2–3 Tbsp tartar sauce alongside. Garnish with lemon wedges and scatter a little chopped parsley over the chips for color if desired.

Serve immediately while fish and chips are hot and crisp.