Tempura Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick sticks. Place cut fries in a large bowl of cold water with 1 tsp white vinegar. Refrigerate or let soak for 30 minutes to 1 hour to remove excess starch.

Par-cook (first fry)

Drain and rinse the soaked potatoes. Pat dry thoroughly with kitchen towels. Heat 3 cups of vegetable oil in a deep pot to 320°F (160°C). Fry the potatoes in batches for 4–5 minutes until just starting to soften but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you prepare batter and fish.

Final fry

Just before serving, heat remaining oil to 375°F (190°C). Fry the par-cooked chips in batches for 2–3 minutes until golden-brown and crisp. Remove and immediately season with 1 tsp salt. Keep warm in a single layer in a low oven (200°F / 95°C) while frying fish.

Prepare fish

Pat fish fillets dry with paper towels. Cut into portions about 3–4 ounces each if large. Lightly season both sides with a pinch of sea salt and black pepper. Dust each fillet lightly with 1 tbs all-purpose flour to help batter adhere; shake off excess.

Make tempura batter

In a medium bowl combine 1 cup rice flour, 1 cup all-purpose flour, 2 tbs cornstarch and 1 tsp baking powder. Add 1 beaten egg, then slowly pour 1 cup ice-cold sparkling water while stirring just until combined. Toss in 3–4 ice cubes to keep batter very cold. Batter should be slightly lumpy and thin enough to coat but not run off immediately; if too thick add up to 2 tbs more sparkling water. Do not overmix – small lumps are fine.

Heat oil for fish

Heat vegetable oil in a deep pot or fryer to 350–360°F (175–180°C). Use a thermometer to maintain temperature. Too cool and batter will absorb oil; too hot and it will burn before fish cooks.

Batter and fry fish

Set up a dredging station: bowl with 1 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, the batter bowl, and a tray lined with paper towels. Lightly dredge each floured fish piece, shaking off excess flour. Dip into the cold batter, letting excess drip away, then gently lower into hot oil. Fry 3–5 minutes for thin pieces and 5–7 minutes for thicker pieces, turning if needed, until batter is crisp and pale golden and internal fish temperature reaches 145°F (63°C). Do not overcrowd the fryer. Remove to a wire rack or paper towels to drain. Keep warm in oven if needed.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbs lemon juice, 1 tbs chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined and chill until ready to serve.

Serve

Arrange hot tempura fish and fries on plates, garnish with lemon wedges and chopped parsley. Serve tartar sauce on the side. Optional: sprinkle extra flaky sea salt over fish immediately after frying and add malt vinegar or ketchup for the fries.