Golden Fish & Chips Recipe

Make the sauce first

In a small bowl combine 1/2 cup mayonnaise, finely chopped dill pickle (or 2 tbsp relish), 1 tbsp chopped capers, 1 finely minced shallot, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust lemon or salt if needed. Cover and refrigerate while you prepare fish and chips (minimum 15 minutes to let flavors meld).

Prepare potatoes

Peel (optional) and cut 4 russet potatoes into 1/2-inch to 3/4-inch sticks for classic chips. Rinse thoroughly in cold water to remove surface starch until water runs clear.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove more starch and help them crisp. Drain and pat completely dry with kitchen towels or paper towels before frying.

Heat oil in a deep fryer or a heavy pot to 320°F (160°C) for the first blanch fry. If you don't have a thermometer, heat oil until a small piece of bread browns slowly in about 60–90 seconds.

Blanch fry the potatoes in batches for 4–5 minutes until they are cooked through but pale and pliable. Remove to a wire rack or paper towels to drain and cool. Increase oil temperature to 375°F (190°C) for the final fry.

When oil reaches 375°F (190°C), fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with about 1 tsp salt (adjust to taste) and a little black pepper if desired. Keep warm in a low oven (200°F/95°C) while you fry the fish.

Prepare fillets and set up breading station

Pat 4 fish fillets dry with paper towels. Season both sides lightly with 1 tsp sea salt (reserve remaining salt for seasoning batter) and 1/2 tsp black pepper. Set up three shallow dishes: (1) flour + cornstarch mixture (combine 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp paprika, 1/2 tsp sea salt), (2) beaten eggs, and (3) breadcrumbs (optional) — if you want a hand-breaded/crisp exterior, use the breadcrumbs as a final coating. Keep the floured fillets ready.

Make the batter: in a bowl whisk together 1 cup cold sparkling water (or 1/2 cup sparkling water + 1/2 cup cold beer), 2 beaten eggs, and a pinch more salt if needed. Add a few tablespoons of the flour mixture (about 1/4 cup) and whisk until smooth to create a thin, tempura-like batter. Batter should be cold and slightly runny; keep it chilled on ice if possible (this helps it puff and stay light).

Heat oil to 350°F (175°C) for frying the fish. Use enough oil to allow pieces to float and fry evenly (about 3–4 inches depth).

Dredge each seasoned fillet first in the dry flour/cornstarch mix, shaking off excess. Dip into the cold batter to coat completely. For an extra-crisp hand-breaded finish, immediately press the battered fillet into breadcrumbs to lightly coat (this is optional; classic battered fish skips breadcrumbs).

Carefully lower the battered fillets into the hot 350°F oil in batches (do not overcrowd). Fry for 4–6 minutes depending on thickness, turning once if needed, until the batter is deep golden and the fish reaches an internal temperature of 145°F (63°C) and flakes easily.

Remove fish to a wire rack over a baking sheet to drain and stay crisp. Keep in a low oven (200°F/95°C) if needed to serve everything hot.

Arrange golden fish and chips on plates or a serving platter. Add a generous spoonful of chilled tartar sauce and a lemon wedge for each portion. Sprinkle optional chopped parsley over the fish for color.

Serve immediately while fish is hot and batter is crisp. Enjoy with extra tartar sauce and malt vinegar if desired.