Fish And Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick chips. Place cut potatoes in a large bowl of cold water. Add 1 tbsp white vinegar if using; this helps keep color. Soak for 20–30 minutes to remove excess starch.

Par-fry the chips

Drain and rinse the soaked potatoes, then dry thoroughly with a clean kitchen towel. Heat frying oil for chips in a heavy pot or deep fryer to 320°F (160°C). Fry potatoes in batches (do not overcrowd) for 4–5 minutes until soft but not colored. Remove and drain on a wire rack or paper towels. Let rest while you prepare fish batter (you can refrigerate briefly).

Final fry

After fish is cooked, increase oil temperature for chips to 375°F (190°C). Fry the par-fried chips in batches for 2–4 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm.

Place 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and 1/2 tsp salt in a bowl and whisk to combine. Pour in 1 cup very cold beer (or sparkling water) and 2 tbsp cold water, whisking just until combined — a few small lumps are fine. Batter should be thick enough to coat the back of a spoon but fluid; refrigerate for 10 minutes if too warm.

Season fillets

Pat the fillets dry with paper towels. Sprinkle both sides with 1.5 tsp salt and 1 tsp black pepper. Squeeze the juice of half the lemon over the fillets and let sit 5 minutes while oil heats.

Dredge and batter

Set up a dredging station with 1/2 cup flour in a shallow dish and the chilled batter in a bowl. Dust each seasoned fillet lightly in flour, shaking off excess, then dip into the batter to fully coat. Allow excess batter to drip back into the bowl.

Fry the fish

Heat oil for fish in a deep pan or fryer to 350°F (175°C). Use enough oil for an 2–3 inch deep bath (about 1.25–1.5 cups in a medium pan). Fry fillets in batches without overcrowding for 4–6 minutes, turning once if needed, until batter is deep golden brown and fish reaches opaque flakes (internal temp ~145°F/63°C). Remove to a wire rack or paper towels to drain. Keep in a warm oven (200°F/95°C) while finishing remaining fish and chips.

Finish & serve

Plate chips and top with fried fish. Squeeze remaining lemon over the fish. Serve immediately with tartar sauce if desired.

Combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers (if using), 1 tsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Mix well and refrigerate until serving. Taste and adjust seasoning.

Use the 1/2 cup flour for dredging the fish as directed above and heat the frying oil to the temperatures specified: 350°F (175°C) for fish, 320°F (160°C) for par-frying chips, and 375°F (190°C) for final crisping. Strain and cool oil properly after use.