Fish & Chips Recipe
Crispy battered fish fillets with golden fries, accompanied by creamy coleslaw, tartar sauce, and a lemon wedge.
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Ingredients
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Fish & Batter
Chips (Fries)
Coleslaw
Tartar Sauce
Method
Chips (Fries)
Prepare potatoes
Wash and peel the potatoes (peeling optional). Cut into 1/2-inch to 3/4-inch thick sticks. Rinse cut fries under cold water until water runs clear to remove excess starch.
Soak the cut fries in a large bowl of cold water for 30 minutes (or up to 2 hours) to draw out starch. Drain and pat completely dry with kitchen towels.
Optional: Toss dried fries with 1 teaspoon cornstarch for extra-crisp coating—shake off any excess.
Heat oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt and 1/4 teaspoon pepper.
Fish & Batter
Prep fish
Pat fish fillets dry with paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Dust each fillet lightly in 1 cup of all-purpose flour (shake off excess).
Make batter
In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder with 1/2 teaspoon salt. In a separate small bowl, beat 1 large egg. Pour the egg and 1 cup cold beer (or sparkling water) into the dry mix and whisk briefly until just combined—batter should be thick but pourable with some lumps. Keep batter cold by placing bowl over an ice bath if possible.
Heat oil in deep fryer or pot to 350–360°F (175–180°C). Use enough oil so fillets can float without touching bottom.
Working in batches, dip a floured fillet into the batter to coat completely, allowing excess to drip back into the bowl. Carefully lower into hot oil. Fry for 4–6 minutes, turning if needed, until batter is deep golden brown and fish registers 140–145°F (60–63°C) internal or flakes easily. Remove to a wire rack or paper towels to drain. Repeat with remaining fillets.
If oil temperature drops, wait for it to return to 350–360°F before frying the next batch. Keep finished fillets warm in a low oven (200°F / 95°C) on a rack while finishing others.
Cut the lemon into wedges and serve alongside the fish for squeezing.
Coleslaw
In a mixing bowl combine 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.
Tartar Sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon minced shallot (or red onion), 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well and refrigerate for 15–30 minutes to develop flavors.