Fish Shrimp & Fries Recipe

Wash and peel the russet potatoes. Cut into 1/4–1/2-inch matchstick fries. Place cut fries in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch.

After soaking, drain and rinse fries, then pat completely dry with a clean kitchen towel or paper towels.

Heat oil in a deep skillet or pot to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread turns golden in about 45–60 seconds. Fry the potatoes in batches for 3–4 minutes until soft but not brown. Remove to a paper towel–lined tray.

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

While potatoes are soaking, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or relish, 1 tsp chopped capers (if using), 1 tbsp lemon juice, 1 tsp dried dill or parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until serving.

Pat the fish fillets dry with paper towels, then cut into serving-size pieces (~3–4 oz each). Pat the shrimp dry and, if large, butterfly slightly so they cook evenly.

Season the fish and shrimp lightly with 1 tsp salt and 1 tsp black pepper divided between them (use small pinch for shrimp). Squeeze half the lemon over the seafood and set aside for a few minutes.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp black pepper. Gradually whisk in 1 cup cold beer or sparkling water until smooth; batter should be thick but pourable. Keep in the fridge for 10 minutes to stay cold.

Set up a dredging station: bowl with 1 cup flour (for dredging) and a tray for battered seafood. Heat oil in a deep pot or fryer to 350–360°F (175–180°C) for fish. If using the same oil from fries, let it return to temperature.

Dredge each piece of fish lightly in the dredging flour, shaking off excess, then dip into the cold batter, allowing excess to drip off. Carefully lower into hot oil and fry in batches for 4–6 minutes depending on thickness, until golden and cooked through (internal temperature of fish ~145°F / 63°C). Remove to paper towels to drain.

For shrimp: dredge lightly in flour, dip in batter and fry for 1.5–2.5 minutes until batter is golden and shrimp are opaque and cooked through. Drain on paper towels.

Keep fried seafood warm on a rack set over a baking sheet in a 200°F (95°C) oven while remaining batches are cooked to preserve crispness.

Plate fries with the fried fish and shrimp. Sprinkle chopped parsley over the fish and fries and arrange lemon wedges on the side. Serve tartar sauce in a small ramekin alongside.

Optional: season with extra salt to taste and serve immediately while hot and crispy.