Fish N Chips Recipe

Potatoes

Peel (optional) and cut potatoes into evenly sized chips about 1/2-inch thick. Rinse under cold water to remove surface starch, then soak in a bowl of cold water for 20–30 minutes while you prepare other components.

Fish

Pat fish fillets dry with paper towels. If large, cut into 3–4 equal portions. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set on a plate and keep chilled until ready to batter.

In a small bowl combine 1/2 cup mayonnaise, chopped pickles (2 tbsp), chopped capers (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. Mix well, taste and adjust acidity or seasoning. Cover and refrigerate until serving.

Bring a small pot of water to a boil. Add frozen peas and cook for 2–3 minutes until bright green and just tender. Drain and return to pot. Add 1 tbsp butter, 1 tsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Mash roughly with a fork or use a potato masher to a coarse puree. Keep warm.

Heat 2 cups oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Drain soaked potatoes and pat very dry with kitchen towels. Fry potatoes in batches for 4–6 minutes until softened but not colored. Remove to a wire rack or paper towels and let rest 10 minutes.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Remove to paper towels, immediately season with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp paprika. Toss with chopped parsley if using. Keep warm in a low oven (200°F/95°C).

While chips are resting before the second fry, make the batter. In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp pepper and 1/4 tsp garlic powder. If using egg, beat it lightly and whisk into the dry mix. Slowly whisk in 1 cup cold beer or sparkling water until a smooth, thick batter forms. If batter is too thick, add up to 2 tbsp cold water — it should coat the back of a spoon and be airy.

Heat 1.5 cups oil in a separate deep fryer or heavy pot (use thermometer) to 350–360°F (175–180°C). Lightly dust each fish piece with the 1/2 cup extra flour (this helps batter adhere). Dip fish into batter, letting excess drip off, and carefully lower into hot oil. Fry 4–6 minutes depending on thickness, turning once, until batter is deep golden and fish registers 145°F (63°C) or flakes easily.

Transfer fried fish to a wire rack over a baking sheet to drain for a minute. Season immediately with a small pinch of salt. Fry remaining pieces in batches, keeping cooked fish in warm oven (200°F/95°C) while finishing.

Divide seasoned chips among plates. Place a piece of battered fish on top. Add a scoop of mashed peas and a dollop of tartare sauce. Garnish with lemon wedges and offer malt vinegar at the table. Serve immediately while hot and crisp.