Fish Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels and cut into 3–4 equal pieces (about 4–5 oz each). Season lightly with 1/4 tsp salt and a pinch of black pepper. Chill in refrigerator while preparing batter and fries.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup masa harina, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. If using egg, beat it in a small bowl then whisk into dry mix. Slowly whisk in 1 cup cold sparkling water (or half sparkling water and half very cold beer) until smooth — batter should be thick enough to coat a spoon but still fluid (~similar to pancake batter). Keep batter cold: set bowl over another bowl with ice or place in refrigerator for 10 minutes.

Heat oil

In a deep heavy pot or deep fryer, heat vegetable oil to 350–375°F (175–190°C). Use enough oil to submerge fillets (about 1–2 inches deep in a skillet or 4–5 inches in a pot). Maintain temperature with thermometer; adjust heat as needed.

Dust and batter fish

Place 1/2 cup extra flour in a shallow dish. Lightly dredge each chilled cod piece in flour, shaking off excess. Dip each floured piece into the cold masa batter, letting excess drip off. Work in batches to avoid crowding.

Fry fish

Carefully lower battered fillets into hot oil. Fry 4–6 minutes per batch (depending on thickness), turning once gently, until batter is golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Remove to a wire rack set over a baking sheet (not paper towel) to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed while finishing remaining fillets.

Prep potatoes

Peel (optional) and cut potatoes into 1/2-inch to 3/4-inch strips for classic chips. Place cut fries in a large bowl of cold water and soak for 30 minutes to 2 hours (or at least 30 minutes) to remove excess starch; this improves crispness.

Par-fry (first fry)

Drain and thoroughly dry potato strips with clean kitchen towels. Heat oil in a heavy pot to 300°F (150°C). Working in batches, fry potatoes 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels.

Season

While par-fried fries rest, mix kosher salt, smoked paprika, garlic powder, onion powder, black pepper and dried parsley in a small bowl. Toss par-fried fries lightly with half the seasoning now if you like immediate flavor; reserve remaining seasoning for after final fry.

Final fry

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches 2–3 minutes until golden and crisp. Remove to wire rack and immediately toss with remaining house seasoning to coat evenly. Serve hot.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped parsley, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Stir until combined and chill at least 15 minutes to let flavors meld. Taste and adjust salt/lemon as desired.

Plate and garnish

Arrange house seasoned fries and masa-battered cod on plates. Add a generous dollop (about 2–3 tbsp) of white tartar sauce per serving and a lemon wedge. Optionally sprinkle a little extra chopped parsley over fries and fish for color. Serve immediately while hot and crispy.