Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Allow to rest at room temperature while you prepare batter and chips (10–15 minutes).

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder and optional 1/4 tsp cayenne. If using beer: slowly whisk in 1 cup cold beer until a smooth, thick but pourable batter forms. If using sparkling water: whisk in 1 cup cold sparkling water (or 3/4 cup sparkling water + 1/4 cup cold water) to achieve similar consistency. Let batter rest 5 minutes; it should be airy and slightly thick.

Pre-dredge

Place 1 cup flour for dredging in a shallow dish. Lightly coat each seasoned fillet in flour, shaking off excess. This helps the batter adhere.

Heat oil

Add vegetable oil to a deep heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a cube of bread browns in about 60 seconds. Use about 1.5 cups oil for shallow deep-frying per batch (ensure oil depth covers at least half the thickness of fillets).

Fry fish

Working in batches (do not overcrowd), dip each floured fillet into the batter to coat completely and gently lower into hot oil. Fry until golden brown and crisp, about 4–6 minutes depending on thickness, turning once if necessary. The internal temperature should reach 145°F (63°C) and flesh should flake easily. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Prep potatoes

Peel potatoes if desired (you can leave skin on for a more rustic chip). Cut into thick chips about 1/2–3/4 inch (1.2–2 cm) wide. Place cut chips in a large bowl of cold water and rinse to remove surface starch. Optionally add 1 tbsp white vinegar to the soak to help keep them from falling apart. Soak at least 30 minutes, or up to 2 hours.

First fry (blanch)

Drain and thoroughly dry potato strips on clean kitchen towels or paper towels. Heat 4 cups vegetable oil in a heavy pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Allow to cool for a few minutes or refrigerate briefly while you heat oil hotter for crisping.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched chips in batches for 3–5 minutes until golden and crisp. Remove to a wire rack or paper towels and immediately season with 2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Keep warm in the oven (200°F / 95°C) with the fish if serving together.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Stir until combined and chill briefly (10–15 minutes) to let flavors meld. Taste and adjust lemon, salt, or pickle to preference.

Plate two chips per person (or more, depending on appetite) with a fried fillet on top or beside the chips. Add a lemon wedge to each plate and a small dish of tartar sauce. Serve immediately while fish and chips are hot and crisp.

Leftover tips: Re-crisp chips and fish in a 400°F (200°C) oven for 6–8 minutes (watch closely) rather than microwaving to preserve texture.