Fish-n-chips Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/2-inch to 3/4-inch sticks. Place cut potatoes in a large bowl and cover with cold water. Add 1 tbs salt and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse the potatoes after soaking, then pat completely dry with kitchen towels.

Par-fry (first fry)

Heat 2 to 3 cups of frying oil in a deep heavy pot or Dutch oven to 325°F (160°C). Fry the dried potato sticks in batches (do not overcrowd) for 4–6 minutes until they are pale, soft, and just beginning to set but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare the fish and batter.

Final fry

When ready to serve, heat oil to 375°F (190°C). Fry the par-cooked chips in batches for 2–4 minutes until golden brown and crisp. Transfer to a paper-lined tray and immediately season with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Prep fish

Pat the fish fillets dry with paper towels. If fillets are large, cut into serving-sized pieces about 4–5 ounces each. Lightly season both sides with a pinch of salt and black pepper.

Make batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne or paprika (if using). Whisk in the egg. Gradually whisk in 1 cup very cold beer or club soda until the batter is smooth and has the consistency of heavy cream. Keep batter cold (sit the bowl in an ice bath if your kitchen is warm) — the cold batter makes a crisper crust.

Dredge fish

Place 1/2 cup flour for dredging on a plate. Lightly coat each seasoned fillet in the flour, shaking off excess. This helps the batter adhere.

Fry fish

Heat oil in a deep pot or fryer to 350–360°F (175–180°C). Work in batches so oil temperature recovers quickly. Dip a dredged fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry 4–6 minutes per batch (depending on thickness) until batter is golden brown and internal fish temperature reaches 145°F (63°C). Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Finish and serve

Serve the battered fish immediately with hot chips, lemon wedges, and tartar sauce. Optionally sprinkle a little flaky sea salt over the fish for extra flavor.

While chips soak or during frying, mix 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped fresh parsley, 1 tbs fresh lemon juice, 1 tsp chopped capers (if using), 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Taste and adjust acidity or seasoning. Chill until ready to serve.