Fish And Chips Recipe

Prep potatoes

Cut potatoes into 1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then transfer to a bowl of cold water and chill for at least 20 minutes (or up to 2 hours) to firm the fries.

First fry (blanch)

Drain and pat potatoes very dry with clean kitchen towels. Heat 3 cups of vegetable oil in a heavy, deep pot or Dutch oven to 325°F (163°C). Fry potatoes in batches without crowding for 3–4 minutes until softened and pale; remove with a slotted spoon to a wire rack or paper towels to drain. Repeat with remaining potatoes. Let fries rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden and crisp, about 2–3 minutes. Drain on rack or paper towels and immediately season with 1 tsp salt. Keep warm in a single layer in a low oven (200°F/95°C) while frying and battering fish.

In a small bowl combine 1/2 cup mayonnaise, chopped pickles, minced shallot, chopped capers, lemon juice, Dijon, and chopped herbs. Season with 1/4 tsp black pepper (and a pinch of salt if desired). Stir until smooth, taste and adjust lemon or pickles. Chill while preparing fish to let flavors meld.

Whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper in a bowl. In a separate bowl lightly beat 1 egg, then whisk in 1 cup very cold beer or sparkling water. Pour liquid into dry ingredients and whisk until just combined; batter should be thick but still pourable and have light bubbles. Keep batter cold (set bowl over ice if your kitchen is warm).

Pat cod fillets dry and cut into portions if needed (about 6–8 oz each). Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Place 1/2 cup flour for dusting in a shallow plate. Dredge each fillet in flour, shaking off excess — this helps the batter adhere.

Heat remaining 3 cups of oil (or bring total oil in pot to about 3–4 inches depth) to 350°F (175°C). The oil should be hot but not smoking. Working in batches, hold a floured fillet by one end, dip into the cold batter to coat thoroughly, letting excess drip off, then gently lower into the hot oil. Fry 4–6 minutes until batter is deep golden and fish registers 140–145°F (60–63°C) and flakes easily. Turn once during frying for even color if needed.

Using a slotted spoon, transfer cooked fish to a wire rack or paper towels to drain. Serve immediately with fries and tartar sauce. Squeeze lemon over fish and offer malt vinegar on the side.

Plate fries and fish while hot. Spoon tartar sauce into small bowls or dollop onto plate. Serve with lemon wedges and malt vinegar. For best texture, eat immediately so batter stays crisp and fries retain crunch.