Fish & Chips Recipe

In a small bowl combine 1/2 cup mayonnaise, minced dill pickles (3 tbsp), chopped capers (1 tsp), finely minced shallot (1 tbsp), 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until evenly combined. Taste and adjust lemon, salt or mustard as desired. Refrigerate while preparing the rest of the dish to let flavors meld.

Prep and Soak

Peel (optional) and cut 3 russet potatoes into 1/2-inch to 3/4-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch. Drain and rinse; pat completely dry with clean towels.

First Fry (Blanch)

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 300°F (approx. low to medium). Fry potatoes in small batches for 4–5 minutes until soft but not browned. Remove to a paper towel–lined tray and let cool. This step cooks the interior without crisping the exterior.

Final Fry

When ready to serve, heat the oil to 375°F (hot). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 2 tsp salt and 1/2 tsp black pepper. Keep fries warm in a low oven (200°F/95°C) on a wire rack while frying remaining batches. Serve with malt vinegar if desired.

Prepare Fish

Pat 4 flounder fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Set a shallow plate with 1 cup flour (mixed with 1/4 cup cornmeal if using) for dredging.

Make Beer Batter

In a bowl whisk together 1 cup cold lager beer, 1 large beaten egg, 1/4 cup ice water, 1 tsp baking powder and a pinch (1/4 tsp) salt. Gradually whisk in 1/2 to 3/4 cup of the 1 cup flour (reserve remainder) until you have a smooth, slightly thick batter that coats the back of a spoon. Batter should be cold and airy — keep it chilled until ready to fry.

Heat Oil

In a heavy pot or deep fryer pour 6 cups vegetable oil and heat to 350–360°F (175–182°C). Use a thermometer for accuracy; maintaining temperature is important for even cooking and crispness.

Dredge and Fry

Lightly dredge each seasoned fillet in the reserved flour/cornmeal mix, shaking off excess. Hold the fillet by one end and dip into the cold beer batter, coating completely. Carefully lower battered fillet into the hot oil (do not overcrowd; fry 1–2 pieces at a time depending on pot size). Fry for 4–5 minutes until batter is deep golden and fish flakes easily with a fork. Adjust heat to keep oil between 350–360°F. Remove to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining fillets.

Finish

Taste a small piece to confirm fish is cooked through (opaque, flakes easily). Finish by sprinkling with a little extra salt if desired and serve immediately with lemon wedges.

Place a generous portion of hot fries on the plate, add a battered flounder fillet, spoon a few tablespoons of tartar sauce on the side, and garnish with lemon wedges and chopped parsley. Serve immediately while hot and crispy.