Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/3–1/2 inch thick sticks. Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this helps achieve crisp fries.

Par-fry (first fry)

Drain and thoroughly dry the potato sticks with a clean kitchen towel or paper towels. Heat oil in a heavy-duty pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 4–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt. Keep warm in a low oven (200°F / 95°C) while you cook the fish.

Make the batter shortly before frying so it stays cold and aerated. In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.

Gradually whisk in 1 cup of cold beer or sparkling water until the batter is smooth and thick enough to coat the back of a spoon. If the batter is too thick, add a tablespoon or two of cold water. Do not overmix — a few small lumps are fine. Keep the batter in the refrigerator until ready to use.

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Squeeze the lemon over the fillets or cut into wedges to serve alongside.

Preheat oil

Ensure the frying oil (used for chips) is at 350–375°F (175–190°C) for batter-frying. Use a thermometer for accuracy. If using the same oil from chips, allow it to come back up to temperature between batches.

Coat and fry fish

Dust each fillet lightly with a tablespoon of flour (from batter ingredients) or a small amount of cornstarch to help the batter adhere. Holding the fillet by one end, dip it into the chilled batter to fully coat, letting excess drip off. Carefully lower into hot oil and fry for 4–6 minutes depending on thickness, turning once if needed, until the batter is crisp and deep golden and the fish reaches an internal temperature of 145°F (63°C). Do not overcrowd the pot—fry in batches.

Drain fish

Remove fish with a slotted spoon or spider to a wire rack or paper towels to drain. Keep warm in the oven (200°F / 95°C) while remaining batches cook.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers (if using), 1 teaspoon fresh lemon juice, 1 tablespoon chopped fresh parsley, 1/4 teaspoon black pepper and 1/4 teaspoon salt in a small bowl. Stir until smooth, taste and adjust seasoning. Chill until serving.

Plate 1 fish fillet per serving with a generous portion of fries. Serve immediately with lemon wedges and tartar sauce on the side. Enjoy while hot and crisp.