Fish & Chips Recipe

Prepare potatoes

Peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/2 to 3/4-inch thick sticks for classic chips. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Optional soak: place the cut potatoes in a bowl of cold water with 1 tablespoon white vinegar or plain cold water. Refrigerate and soak for 30 minutes to 2 hours to remove more starch and improve crispness. If short on time, 15–30 minutes helps.

First fry (blanch)

Heat oil in a deep pot or deep-fryer to 300°F (150°C). Drain and thoroughly pat the potatoes dry with clean kitchen towels. Fry the potatoes in batches for 4–6 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–4 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 teaspoon salt while hot.

Prep fish

Pat the 3 fish fillets dry with paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside on a plate.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, and 1 teaspoon baking powder. In a separate small bowl, beat 1 large egg with the cold beer or sparkling water. Pour the wet into the dry and whisk until just combined; the batter should be thick enough to coat but still pourable. If too thick, add up to 2 tablespoons cold water. Keep the batter cold (set the bowl over a larger bowl filled with ice or place in fridge briefly) — cold batter yields a lighter, crispier crust.

Dredge & batter

Place 3/4 cup flour for dredging on a plate. Lightly dredge each seasoned fillet in the flour, shaking off excess. Dip each floured fillet into the cold batter, coating completely and letting excess drip off.

Fry fish

Heat oil in a deep pot or deep-fryer to 350–360°F (175–180°C). Fry the battered fillets one or two at a time (depending on pot size) for about 4–6 minutes until the batter is deep golden and the fish registers 140–145°F (60–63°C) or flakes easily. Avoid overcrowding; maintain oil temperature between batches. Remove fish to a wire rack or paper towels to drain for a minute.

Arrange 3 pieces of battered fish and a generous portion of hot chips on each plate (this recipe yields 3 pieces of fish; adjust chips for servings). Sprinkle chopped parsley over the fries if using. Serve immediately with lemon wedges and malt vinegar or tartar sauce on the side. For classic presentation, squeeze lemon over fish and optionally splash malt vinegar over chips.

Safety and tips: keep oil at correct temperatures (300°F for blanching chips, 375°F for crisping chips, and 350–360°F for frying fish). Use a thermometer for accuracy. Do not reuse batter that has been in contact with raw fish. Reheat oil between batches if temperature drops; allow oil to come back up to temperature before adding more food.