Fish & Chips Recipe

Peel (optional) and cut russet potatoes into 1/3–1/2-inch (8–12 mm) thick sticks. Rinse in cold water until water runs clear to remove starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) in the refrigerator.

Drain and pat the potato sticks thoroughly dry with clean kitchen towels or paper towels — moisture causes oil splatter and prevents crisping.

Heat 2–3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

Blanch the fries in batches (do not crowd) for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a rack or paper towel-lined sheet pan. Let cool 10–15 minutes while you prepare the fish and bring oil to higher temperature.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain on paper towels or a rack, and immediately season with 2 tsp fine salt and 1/2 tsp black pepper while hot.

Pat the haddock fillets dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.

Set up a dredging station: a shallow bowl with 1 cup flour (for dredging), and a second bowl for the batter.

Make the batter: In a bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder, the remaining 1 tsp salt and 1/2 tsp black pepper. Whisk in the beaten egg, then slowly whisk in 1 cup cold beer until smooth and slightly thick but still pourable. If desired, add 1 tsp hot sauce. Keep batter cold (place bowl in an ice bath briefly) — cold batter meets hot oil for extra crispness.

Heat 1.5 cups vegetable oil in a deep skillet or pot to 350–360°F (175–180°C). Use enough oil so fillets can float without touching the bottom; maintain temperature between 350–375°F while frying.

Dredge each seasoned fillet lightly in the 1 cup flour, shaking off excess. Dip into the cold beer batter, coating completely and allowing excess to drip back into the bowl.

Carefully lower battered fillets into the hot oil in batches (do not overcrowd). Fry for 4–6 minutes, turning once if needed, until batter is deep golden brown and fish registers 140–145°F (60–63°C) and flakes easily. Adjust time for thickness.

Remove cooked fillets to a wire rack set over a sheet pan to drain and keep crisp. Rest briefly while finishing remaining fillets and fries.

Tartar sauce: In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers (optional), 1 tbsp lemon juice, 1 tbsp chopped fresh dill or parsley, and salt and pepper to taste. Stir until combined and chill until serving.

Cocktail sauce: In a separate small bowl mix 1/4 cup ketchup with 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, and hot sauce to taste. Taste and adjust acidity with a few drops of lemon juice if desired. Chill briefly.

Arrange two fries portions and one battered haddock fillet per serving (adjust quantity if serving differently). Garnish fries with chopped parsley and place lemon wedges on the plate.

Serve immediately with a choice of tartar sauce or cocktail sauce, and malt vinegar on the side if desired.