Jul 14 2026
Restaurants›Parley Room›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by Parley Room
Time1h
Serves4

Crispy battered fish served with fries and tartar sauce.

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Ingredients

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For the Fish

For the Fries

For the Tartar Sauce

Method

Preparing the Fish

  1. 1

    Make the Batter

    In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer or sparkling water until smooth. The batter should be thick enough to coat the back of a spoon.

  2. 2

    Heat the Oil

    In a deep frying pan or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  3. 3

    Batter the Fish

    Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil.

  4. 4

    Fry the Fish

    Fry the fish for about 4-5 minutes on each side or until golden brown and crispy. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.

Preparing the Fries

  1. 5

    Cut the Potatoes

    Peel the russet potatoes and cut them into thick strips (about 1/4 inch wide).

  2. 6

    Soak the Potatoes

    Soak the potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.

  3. 7

    Fry the Potatoes

    In the same oil used for the fish (or fresh oil if preferred), fry the potato strips in batches for about 5-7 minutes until golden and crispy. Remove and place onto paper towels to drain. Season with salt to taste.

Making the Tartar Sauce

  1. 8

    Combine Ingredients

    In a small bowl, mix together the mayonnaise, dill pickles, capers, lemon juice, and salt. If desired, stir in fresh dill for added flavor.

  2. 9

    Chill

    Refrigerate the tartar sauce for at least 15 minutes before serving to allow the flavors to meld.

Serving

  1. 10

    Plate the Dish

    Serve the crispy fish alongside the fries, with a generous dollop of tartar sauce on the side.

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