Fish N’ Chips Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/2-inch to 3/4-inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for 30 minutes (or up to 2 hours) to further remove starch, which helps achieve crispiness.

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry to avoid dangerous oil spatter.

First fry (blanch)

Heat 1.5 to 2 cups of oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a cube of bread browns slowly after about 90 seconds. Fry potatoes in batches (do not overcrowd) for 4–5 minutes until they look soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Rest and finish fry

Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the blanched potatoes again in batches for 2–3 minutes or until golden brown and crisp. Remove and immediately season with 1 tsp salt. Keep warm in a single layer in a low oven (200°F / 95°C) while you fry the fish.

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 3–4 inch pieces if needed for even frying. Season both sides lightly with a pinch of salt and a little black pepper.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. If using egg, beat it lightly and whisk into the dry mixture. Gradually whisk in 1 cup cold sparkling water or cold beer until the batter is smooth and thick enough to coat the back of a spoon. Keep batter cold (place bowl over another bowl with ice or refrigerate briefly) — cold batter makes a crisp coating.

Place 1 cup flour for dusting in a shallow dish. Dredge each fish piece lightly in the flour, shaking off excess. This helps the batter adhere.

Heat oil

In a deep skillet or fryer heat 1.5 cups vegetable or peanut oil to 350–360°F (175–180°C). Maintain steady temperature; too low will make the batter greasy, too high will burn it.

Fry fish

Working in batches, dip each floured fish piece into the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry for 4–6 minutes, turning gently once if needed, until batter is golden brown and fish registers 140–145°F internally or flakes easily. Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in the oven alongside the chips if desired.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbsp chopped fresh parsley, 1 tsp mustard, zest and juice of half a lemon, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Stir until well combined and refrigerate until serving.

Taste and adjust seasoning of the sauce with more lemon, salt, or mustard if desired.

Plate the fish and chips: arrange a portion of chips on each plate, add 2–3 pieces of battered fish on top, spoon tartar sauce or serve in a small ramekin, and garnish with lemon wedges.

Serve immediately while fish and chips are hot and crisp.