Fish & Chips Recipe

Prepare fish

Pat the cod fillets dry with paper towels and place on a clean surface.

Season both sides of each fillet with 0.5 tsp salt and 0.25 tsp black pepper.

Drizzle 2 tbsp lemon juice over the fillets and let sit for 10 minutes to brighten the flavor.

Whisk dry ingredients

In a large bowl, whisk together 1.5 cups flour, 0.5 cups cornstarch, 2 tsp baking powder, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp paprika until well combined.

Mix wet ingredients

In a separate bowl, whisk 1 egg with 1 cup cold beer until smooth.

Combine and rest

Pour the wet mixture into the dry ingredients and whisk until you have a thick, but pourable batter. Adjust with a splash more beer if needed. Let rest 15–30 minutes.

Prepare potatoes

Rinse and peel (if desired) the russet potatoes. Cut into 1/2-inch thick fries.

Soak and dry

Soak the cut potatoes in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry.

Heat oil

Heat vegetable oil in a heavy pot or Dutch oven to 170–180°C (340–360°F).

Blanch fries

Fry potatoes in batches for 3–4 minutes until pale. Remove and drain on a rack.

Final fry and season

Increase oil temperature to 190°C (375°F) and fry until golden and crisp, 2–3 minutes. Drain and season with 1 tsp salt and 0.5 tsp paprika if using.

Cook fish

Pat batter-coated cod fillets dry from any excess batter, then lower into hot oil and fry until deep golden and crisp, about 3–4 minutes per side.

Drain and plate

Remove fish from oil, drain on a rack or paper towels.

Serve

Plate the fish and fries together. Serve immediately with lemon wedges or a tartar sauce if desired.