Fish & Chips Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Trim to even thickness if needed and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep skin on.

Make dredge mix

In a shallow bowl combine 1/2 cup all-purpose flour and 2 tbsp fine cornmeal (if using). This will be used to lightly coat the fish before battering.

Mix batter

In a medium bowl whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir in the beaten egg. Gradually whisk in 1 cup cold beer until a smooth, slightly thick batter forms. If batter seems too thick, add up to 1/4 cup cold sparkling water until it reaches a thick but pourable consistency. Chill batter in refrigerator for 10–15 minutes while you heat oil.

Heat oil

Pour at least 3" (about 4–6 cups depending on pot) of vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; oil will drop slightly when batter-coated fish is added.

Dredge and batter fish

Lightly dust each seasoned salmon fillet with the dredge flour/cornmeal mixture, shaking off excess. Holding the fillet by the thicker end, dip into the chilled batter, allowing excess to drip off, and carefully lower into the hot oil. Do not overcrowd the fryer—fry in batches so oil temperature returns to 350°F quickly.

Fry fish

Fry each fillet 4–6 minutes, turning once if needed, until batter is golden brown and internal salmon temperature reaches 125–130°F for medium; adjust time slightly for thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while remaining batches fry.

Prepare potatoes

Cut scrubbed russet potatoes into 1/4"–3/8" sticks (classic fry size). Rinse under cold water until water runs clear to remove excess starch. Place in a bowl of cold water and refrigerate for at least 20 minutes (or up to 2 hours) to remove more starch for crispier fries.

Dry and par-cook (optional double-fry method)

Drain fries and dry thoroughly with kitchen towels. For best crispness: heat oil (same oil used for fish) to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove to a wire rack and let cool. Increase oil temp to 375°F (190°C) for final fry.

Final fry and season

When oil is at 375°F, fry potatoes in batches 2–4 minutes until golden and crisp. Drain on paper towels or a wire rack. While still hot, toss fries with 2 tbsp olive oil (or drizzle), 1 tsp truffle oil, 1 tsp sea salt (adjust to taste), 1/2 tsp black pepper, chopped parsley, and 2 tbsp grated Parmesan. If using truffle oil, add sparingly and toss immediately so flavor distributes evenly.

Blend aioli

Remove stem and seeds from jalapeño if you prefer milder heat. Roughly chop jalapeño and garlic. In a food processor or blender combine 3/4 cup mayonnaise, chopped jalapeño, 1 clove garlic, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth. If mixture is too thick, blend in up to 1 tsp olive oil or 1 tsp water to loosen. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Season and rest

Taste fries and fish for seasoning; sprinkle additional salt as desired. Squeeze fresh lemon over fried salmon just before serving.

Plate

On each plate place a generous portion of truffle fries, a beer-battered salmon fillet, a dollop or small bowl of jalapeño aioli, and a lemon wedge. Garnish fries and fish with chopped parsley or chives and an optional dusting of Parmesan. Serve immediately so batter and fries remain crisp.