Fish & Chips Recipe

Peel (optional) and cut potatoes into thick 1/2–3/4 inch sticks. Rinse in cold water to remove surface starch. Place in a large bowl of cold water with 1 tablespoon white vinegar and soak 20–30 minutes (or at least 10 minutes) to improve texture.

Drain potatoes and dry thoroughly with a clean kitchen towel or paper towels. Moisture will cause oil to splatter and prevent crisping.

Heat 1.5–2 cups vegetable oil in a heavy skillet or pot to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Fry potatoes in batches for 4–6 minutes until softened but not browned (this is a blanch). Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). When hot, fry blanched potatoes in batches 2–4 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon sea salt.

Pat cod fillets dry with paper towels and cut into 3–4 long pieces if necessary so pieces are similar thickness for even cooking. Season lightly with a pinch of salt and a little black pepper.

Place 1/2 cup flour for dusting in a shallow dish. Dredge each piece of fish lightly in the flour, shaking off excess. This helps the batter adhere.

Make the batter: in a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Zest half a lemon into the dry mix (optional).

Beat the cold egg lightly, then add to the dry mix with 1/2 cup cold lager (if using) and 1/2–1 cup cold sparkling water. Whisk briefly until just combined. Batter should be thick enough to coat the back of a spoon but still runny; add more sparkling water a tablespoon at a time if too thick. Keep batter cold—place bowl over another bowl filled with ice if available.

Heat remaining 1.5 cups vegetable oil in a deep pot or deep fryer to 350–360°F (175–180°C). Use enough oil so fish pieces can float freely while frying (about 2–3 inches deep).

Dust a piece of floured cod into the batter to fully coat, letting excess drip off. Carefully lower into hot oil. Fry 4–6 minutes per piece depending on thickness, turning once if needed, until batter is golden brown and fish registers 140–145°F (60–63°C) and flakes easily.

Remove fish to a wire rack or paper towel–lined tray to drain. Keep warm in an oven set to 200°F (95°C) while you finish remaining pieces.

While chips are frying or fish rests, make tartar sauce: in a small bowl combine 1/2 cup mayonnaise, 1 tablespoon finely diced dill pickle, 1 teaspoon chopped capers, 1 teaspoon minced shallot, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until combined and taste; adjust lemon or salt as desired.

Plate: arrange a portion of chips on each plate or a communal board. Place battered cod pieces on top. Garnish with chopped parsley and serve lemon wedges alongside. Offer tartar sauce for dipping.

Serve immediately while fish is hot and chips are crisp.