Fish N Chips Recipe

Prep potatoes

Peel the potatoes (optional) and cut into thick chips about 1/2 to 3/4 inch wide. Place cut potatoes into a large bowl of cold water and rinse until water runs clearer to remove excess starch. Soak the potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove more starch—this helps make them crisp.

First fry (blanch)

Drain the soaked potatoes and pat thoroughly dry with a clean kitchen towel or paper towels. Pour 4 cups vegetable oil into a heavy pot or deep fryer and heat to 300°F (150°C). Fry the dried chips in batches without overcrowding for 4–5 minutes until softened but not browned. Remove with a slotted spoon to a wire rack or paper towels and let cool. Keep oil at low simmer between batches.

Final fry

When ready to serve (after fish is nearly done), raise oil temperature for chips to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack and immediately season with salt and optional black pepper. Keep warm in a low oven (200°F / 95°C) if needed while finishing fish.

While potatoes soak, make the tartar sauce by combining mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, chopped capers (if using), and chopped parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Refrigerate until serving. Cut lemon into wedges for garnish.

Prepare fish

Pat the fish fillets dry with paper towels. Cut into portions about 4–6 ounces each if not already portioned. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper (from the batter salt/pepper quantities). Dust each fillet lightly with the 1/2 cup of extra all-purpose flour and shake off excess—this helps batter adhere.

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp freshly ground black pepper. Add the zest of half a lemon if using. Pour in 1 cup very cold sparkling water or cold beer and drop in the ice cubes to keep the batter cold. Gently whisk just until combined; small lumps are fine—do not overmix. The batter should be thick enough to coat the back of a spoon but still pourable. Keep bowl chilled over an ice bath if available.

Heat oil for fish

In a separate heavy pot or deep fryer, pour 6 cups of vegetable or sunflower oil and heat to 350–360°F (175–180°C). Use a thermometer to maintain correct temperature. Line a tray with paper towels or set a wire rack for draining fried fish.

Fry the fish

Working in batches (do not overcrowd), remove the ice cubes from the batter and dip each floured fillet into the batter, letting excess drip off. Carefully lower the battered fillet into the hot oil. Fry for 4–6 minutes (depending on thickness) until batter is golden brown and the fish is cooked through (internal temperature ~145°F / 63°C). Turn once if necessary for even browning. Remove with a slotted spoon or spider to the rack to drain. Keep fish warm in a low oven (200°F / 95°C) if frying in multiple batches.

Serve

Arrange hot fish and chips on plates or a platter. Serve with tartar sauce, lemon wedges, and additional salt on the side. Optionally sprinkle chopped parsley over fish for garnish.