Railroad Fish & Chips Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3-1/2 inch thick sticks for classic chips. Place cut potatoes in a large bowl of cold water; add 1 tbs white vinegar if using to help keep them from discolouring and to improve texture. Soak for at least 30 minutes, or up to 2 hours.

Par-cook (first fry)

Drain the soaked potatoes and rinse under cold water. Pat completely dry with clean kitchen towels or paper towels. Heat 2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes 3-4 minutes until they are softened but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool 10 minutes.

Finish fries (second fry)

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches 2-3 minutes until golden and crisp. Remove and season immediately with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) on a tray while you fry the fish.

While potatoes are soaking, make tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 1 tbs finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbs lemon juice, 1 tbs chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and adjust seasoning to taste. Refrigerate until serving.

Cut remaining lemon half into wedges for serving.

Make batter just before frying. In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder, 3/4 tsp salt and 1/4 tsp black pepper. Gradually pour in 1 cup cold beer (or club soda) while whisking until a smooth, slightly thick batter forms. If batter is too thick, add a splash of cold sparkling water or more beer to reach a consistency that coats the back of a spoon but easily drips.

Place batter in a tall container for easier dipping. Keep chilled over an ice bath if your kitchen is warm — cold batter yields a crisper crust.

Pat the cod fillets dry with paper towels. Cut into serving pieces if necessary (about 4-6 oz per portion). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper and a squeeze of lemon.

Heat remaining oil to 350°F–375°F (175°C–190°C). Use enough oil for deep frying (about 3-4 cups in a medium pot) and maintain temperature with a thermometer. Test heat by dropping a small spoonful of batter — it should sizzle and float immediately.

Working in batches, dust the seasoned fillets lightly with a tablespoon of flour (optional) to help batter adhere. Dip each fillet into the chilled batter, allowing excess to drip off, then gently lower into hot oil. Fry 4–6 minutes, turning once if needed, until the batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 135°F–145°F (57°C–63°C).

Remove fried fish with a slotted spoon to a wire rack set over a baking sheet to drain. Sprinkle lightly with additional salt if desired.

Plate 2-3 pieces of fish per serving with a generous portion of chips. Add a ramekin of tartar sauce, lemon wedges, and a sprinkling of chopped parsley. Serve immediately while hot and crisp.