Fish & Chips Recipe
Make Fish & Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Chips (Fries)
Tartar Sauce & Condiments
Method
Fish
- 1
Prepare the fish
Pat the cod fillets dry with paper towels. Season both sides lightly with 1 tsp of the sea salt and the 1/2 tsp black pepper. If pieces are very thick, you can halve them horizontally for even cooking.
- 2
Dredge
Place 1 cup flour for dredging on a plate and season it lightly with a pinch of salt. Lightly coat each seasoned fillet with the flour and shake off excess — this helps the batter adhere.
- 3
Make the batter
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Stir in 1 tsp of the remaining sea salt. Crack in the optional egg and whisk until just combined. Gradually pour in 1 cup cold beer while whisking until a smooth, thick-but-flowing batter forms. If batter seems too thick, whisk in up to 1/4 cup cold sparkling water to loosen. Batter should coat the back of a spoon and flow slowly. Keep the batter cold (place bowl over an ice bath briefly if needed).
- 4
Heat the oil
In a deep heavy pot or a deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and rise steadily without burning.
- 5
Fry the fish
Working in batches (do not overcrowd), dip each floured fillet into the batter to fully coat, letting excess drip off. Carefully lower into the hot oil. Fry for 4–6 minutes, depending on thickness, until batter is golden brown and the fish registers 140–145°F (60–63°C) near the center. Turn once if needed for even color. Remove to a wire rack set over a sheet pan and lightly season with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.
Chips (Fries)
- 6
Prep potatoes
Peel (optional) and cut the russet potatoes into 1/2" to 3/4" thick sticks for classic chips. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Place potatoes in a large bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to firm them and remove more starch.
- 7
First fry (blanch)
Drain and thoroughly pat the potatoes dry with clean kitchen towels or paper towels. Heat oil in a deep pot to about 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper or a wire rack. Let rest for several minutes — you can refrigerate for 10–20 minutes to aid crisping during the second fry.
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season with about 1 tsp fine sea salt (or to taste).
Tartar Sauce & Serving
- 9
Make tartar sauce
In a small bowl combine 1/2 cup mayonnaise, the finely chopped dill pickle (or 2 tbsp relish) and 1 tsp chopped capers (if using). Add the finely minced shallot, 1 tbsp chopped parsley, 1 tbsp lemon juice, 1/2 tsp Dijon mustard (optional), and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or lemon as desired. Chill until ready to serve.
- 10
Plate and serve
On each plate arrange a portion of chips and top with a hot battered fillet. Serve with a lemon wedge, a small bowl of tartar sauce, and malt vinegar on the side. Recommend serving immediately so fish remains crisp. Estimated serving: 4 portions.