Fish Fry Recipe

Prepare potatoes

Cut potatoes into 1/3-inch fries, transfer to a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove starch. Keep refrigerated if soaking longer than 30 minutes.

Pat fish dry

Pat cod fillets dry with paper towels. If fillets are large, portion into 4 similar-size pieces. Lightly season both sides with 1 tsp sea salt and 1/2 tsp black pepper.

Set up breading station

Place the 1/2 cup flour (dredge) mixed with 1/2 tsp sea salt and 1/4 tsp black pepper in a shallow dish. In a second bowl combine 1.25 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder and 1/2 tsp paprika for the batter. Whisk in the egg and then slowly add 1 cup cold sparkling water, whisking until a smooth batter (thicker than heavy cream) forms. In a third shallow dish mix breadcrumbs and cornmeal (if using) for an optional final coat.

Combine mayonnaise, chopped pickles, capers, minced shallot, lemon juice, chopped parsley, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Taste and adjust seasoning. Refrigerate until service. (This can be made while fries soak.)

Drain soaked potatoes and pat dry thoroughly with clean kitchen towels or paper towels. Heat oil for frying in a heavy pot or fryer to 325°F (160°C). Fry potatoes in batches for 3–5 minutes until softened but not browned. Remove with a slotted spoon to a wire rack and let drain. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper or wire rack and immediately season with 2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Keep warm in a low oven (200°F/95°C) while frying fish.

While fries finish, heat oil for fish to 350–360°F (175–180°C). Dredge each seasoned fillet first in the 1/2 cup flour, shaking off excess, then dip into the batter to coat completely. For extra crispness, lift from batter and press into breadcrumbs/panko-cornmeal mixture, tapping off excess.

Carefully lower battered fillets into hot oil (do not overcrowd). Fry for 4–6 minutes, turning once if necessary, until batter is deep golden brown and an instant-read thermometer in the thickest part of the fish reads 135–140°F (57–60°C) or fish flakes easily. Remove to paper towels or a wire rack to drain for a minute or two.

If cooking in multiple batches, keep cooked fish in a low oven (200°F/95°C) on a wire rack so crust remains crisp while remaining batches cook.

Divide fries among 4 plates. Place one battered cod fillet on each plate. Serve with lemon wedges and tartar sauce on the side. Serve immediately while hot and crispy.