English Fish & Chips Recipe

Pat fish fillets dry with paper towels and cut into portions about 4–5 oz each if not already portioned. Keep chilled in the refrigerator until ready to batter.

Peel potatoes if desired (skin-on is traditional). Cut into thick chips about 1/2–3/4 inch wide. Rinse cut potatoes under cold water until water runs clear to remove excess starch.

Place rinsed potatoes in a large bowl of cold water and chill for at least 10 minutes. Meanwhile, set up a wire rack lined baking sheet for finished fries and another for cooked fish.

In a small bowl combine mayonnaise, chopped pickles, chopped capers, lemon juice, Dijon mustard, chopped parsley, salt and black pepper. Stir until smooth and refrigerate until serving.

First fry (blanch)

Heat oil in a deep fryer or heavy deep pot to 300°F (150°C). Drain and thoroughly dry the potato chips on clean towels. Fry potatoes in batches for 5–7 minutes until softened and just starting to take color but not brown. Remove with a slotted spoon and drain on paper towels or a wire rack. Keep warm or refrigerate briefly while you finish all batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the partially cooked chips in batches for 2–4 minutes until golden and crisp. Remove to a wire rack or paper towels and immediately season with salt. Keep warm while you batter and fry the fish.

Combine 1 cup all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 1/4 tsp black pepper in a bowl and whisk to blend.

Slowly whisk in cold sparkling water or cold beer until batter is smooth and thick enough to coat the back of a spoon. Keep batter chilled — place bowl over another bowl with ice if your kitchen is warm.

Season the extra 1/4 cup flour with a pinch of salt and pepper in a shallow dish. Lightly dust each piece of fish with this flour, shaking off excess. This helps the batter adhere.

Heat oil for frying to 350–360°F (175–180°C). Working in batches, dip each floured fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Do not overcrowd the fryer.

Fry each fillet 4–6 minutes (depending on thickness) until batter is deep golden brown and fish is cooked through (internal temperature around 145°F / 63°C). Turn once if needed for even browning.

Remove fish with a slotted spatula or spoon and drain on a wire rack set over a baking sheet. Keep in a warm oven (200°F / 95°C) if needed while finishing remaining fillets.

Arrange a portion of chips on each plate, place a battered fish fillet on top or beside the chips. Add a generous dollop of tartar sauce and a lemon wedge. Serve malt vinegar on the side for splashing over the chips if desired.

Serve immediately while fish is hot and batter is crisp.