Fish N ' Chips ' Recipe

Prep and soak

Wash and peel potatoes (optional to leave skin on). Cut into 1/2-inch thick fries. Place cut potatoes in a large bowl and cover with cold water. Soak at least 30 minutes or up to 2 hours to remove excess starch. Drain and rinse, then pat completely dry with kitchen towels.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the dried potatoes for 4–5 minutes until they are softened but not colored. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool while you prepare fish and sauce.

Seasoning mix

In a small bowl combine 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 1 tbsp chopped parsley. Toss cooled fries with half this seasoning now if you like a base layer of flavor; reserve remaining seasoning to dust after final fry.

Final fry

Raise oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels. Immediately toss with remaining seasoning mixture (if any) and adjust salt to taste. Keep warm in a single layer in a low oven (200°F/95°C) while frying fish.

Combine 1/2 cup mayonnaise, 2 tbsp finely diced dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tsp minced shallot, 1/2 tsp dijon mustard and 1 tbsp chopped fresh dill (or parsley) in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acidity or salt. Refrigerate at least 15 minutes for flavors to marry.

Prepare fish

Pat cod fillets dry and cut into 4 equal portions if not already. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper total distributed across fillets.

Make masa batter

In a bowl whisk together 1 cup masa harina, 1 tsp baking powder, 1 cup cold sparkling water, 1/2 cup cold beer (optional), and 1 large egg until just combined — batter should be thick but pourable. If batter is too thick, add a tablespoon of cold water at a time. Keep batter chilled until ready to use.

Dredge and fry

Heat 1.5–2 inches of oil in a wide pot to 350°F (175°C). Place 1 cup all-purpose flour in a shallow dish and lightly coat each fillet in flour, shaking off excess (this helps batter adhere). Dip floured fillets into batter, allowing excess to drip off, then gently lower into hot oil. Fry in batches, 4–5 minutes per side depending on thickness, until batter is golden and fish reaches an internal temperature of 145°F (63°C). Avoid overcrowding. Transfer to a wire rack to drain and rest for a minute.

Crisp finishing (optional)

If oil temperature dropped during frying, return fillets briefly to hot oil (10–20 seconds) or place under a hot broiler 1–2 minutes to re-crisp batter before serving.

On each plate place a portion of house seasoned fries, top with a piece of masa-battered cod. Add a generous spoonful of white tartar sauce on the side and a lemon wedge. Sprinkle a pinch of flaky sea salt over fish and fries and garnish with a little chopped parsley if desired. Serve immediately.