(1) Fried Fish Filets W/fries Recipe

Pat and season fish

Pat the 4 skinless white fish filets dry with paper towels. Lightly season both sides of each filet with a pinch of the fine salt (for batter) and a little ground black pepper.

Make the batter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp fine salt (for batter), 1 tsp ground black pepper and 1 tsp smoked paprika until uniform. In a separate small bowl, lightly beat the 2 large eggs. Add the beaten eggs to the dry mix and slowly whisk in 1 cup of cold sparkling water (or cold beer) until you have a smooth, slightly thick batter that will coat the back of a spoon but still drip—do not overmix; it should be lumpy and cold.

Dust and batter the filets

Lightly dust each fish filet with a little extra all-purpose flour (use about 2–3 tbs from the batter flour) to help the batter adhere. Holding a filet by one end, dip it into the batter, allowing excess to drip off, so each filet is evenly coated. Place battered filets on a wire rack while you heat the oil.

Prep the potatoes

Peel (optional) and cut the 4 medium russet potatoes into 1/3–1/2 inch (8–12 mm) thick sticks. Rinse the cut potatoes in cold water to remove surface starch, then soak them in a bowl of cold water for at least 20 minutes (or up to 1 hour) to help them crisp.

Heat oil and blanch fries (first fry)

Pour 6 cups vegetable oil into a large heavy pot or deep fryer and heat to 160°C (320°F). Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. Working in batches, fry the potato sticks at 160°C (320°F) for 4–5 minutes until they are soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Finish fries (second fry)

Increase oil temperature to 190°C (375°F). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack, immediately season with 1 tsp fine salt (for fries) while hot, and keep warm in a low oven (about 100°C / 210°F) if needed.

Heat oil for fish

After or while finishing the fries, ensure oil for frying fish is at 180°C (350°F). If you used the same oil, let it drop slightly after finishing fries; target 175–180°C for the battered fish.

Fry the battered filets

Working in 1–2 batches (do not overcrowd), carefully lower each battered fish filet into the 180°C oil. Fry for 3–5 minutes, turning once if necessary, until the batter is deep golden brown and the fish reaches an opaque, flaky texture (internal temperature ~60°C / 140°F). Use a thermometer or flake with a fork to test. Remove to a wire rack or plate lined with paper towels to drain briefly.

Final seasoning

Taste and, if desired, sprinkle a tiny pinch of fine salt or chopped parsley (from garnish) over the hot fried filets for brightness.

Make the sauce

In a small bowl combine 0.5 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs fresh lemon juice, 1 tsp chopped capers, and 1 tsp Dijon mustard. Stir until smooth and season with salt & ground black pepper to taste. Refrigerate until serving so flavors meld.

Plate and finish

Divide fries among 4 plates. Place one fried fish filet on each plate. Add a dollop (about 2 tbs) of tartar sauce per serving or serve in a small ramekin. Cut the 1 fresh lemon into wedges and place 1 wedge per plate. Sprinkle 2 tbs chopped fresh parsley evenly across the plates for color and aroma.

Serve immediately while the fish and fries are hot and crisp. Recommend pairing with cold tartar sauce and an extra lemon wedge for squeezing.