Fish & Chips Recipe

Prep potatoes

Cut the scrubbed russet potatoes into 1/3- to 1/2-inch fries. Soak cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat very dry with clean kitchen towels or paper towels.

Par-cook (optional double-fry method)

Heat 2 cups of oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until tender but not browned. Remove to a wire rack or paper towels. Increase oil temperature to 375°F (190°C) before final fry.

Final fry & season

When oil reaches 375°F (190°C), fry par-cooked potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately sprinkle with 1 tsp salt, and keep warm in a low oven while you fry the fish.

Make batter

In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl lightly beat the egg, then whisk into the dry mix. Gradually add 1 cup cold beer (or club soda) while whisking until smooth and thick but still pourable. Keep the batter cold by placing the bowl over ice if possible.

Dust fish

Pat flounder fillets dry. Season both sides with 3/4 tsp salt and 1/4 tsp black pepper, and squeeze a little lemon juice over them. Lightly dredge each fillet in the 1/2 cup additional flour, shaking off excess — this helps the batter adhere.

Heat oil

In a deep heavy pot or deep fryer, pour remaining oil so it gives at least 3 inches depth (about 3–4 cups depending on vessel). Heat oil to 350–360°F (175–180°C) for fish frying.

Working in batches, hold each floured fillet by one end, dip into the cold batter to fully coat, letting excess drip back into the bowl. Carefully lower fillet into hot oil. Fry 3–4 minutes per side (or 5–7 minutes total depending on thickness) until batter is deep golden and fish registers 140–145°F (60–63°C) internally and flakes easily. Avoid overcrowding; maintain oil temperature between batches (adjust heat as necessary).

Use a slotted spatula or spider to transfer fried fillets to a wire rack set over a sheet pan to drain and keep crisp. If needed, keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing remaining batches.

Combine 1/2 cup mayonnaise, minced dill pickle, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until serving.

Plate 1 fillet per serving with a generous portion of fries. Serve with lemon wedges and a ramekin of tartar sauce on the side. Offer malt vinegar or ketchup as desired.