Fish Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak the rinsed potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to draw out more starch for crispier fries. Drain and pat completely dry with clean kitchen towels or paper towels before frying.

First fry (blanch)

Pour about 3 to 4 cups oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches, fry the dried potato sticks for 4–6 minutes until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Rest and finish fry

Increase oil temperature to 375°F (190°C). When all batches are blanched, fry the potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack, immediately season with 1 tsp salt (or to taste) and black pepper if using. Keep warm in a low oven (200°F/95°C) while frying fish.

Prepare fish

Pat fish fillets dry with paper towels, then cut into portions about 4–5 ounces each, if not already portioned. Lightly season both sides with a pinch of salt and the 1/2 tsp black pepper.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. If using an egg, beat it lightly and stir into the dry mix, then gradually whisk in 1 cup cold beer or sparkling water until a smooth, fairly thick batter forms. Chill the batter in the fridge for 10 minutes—cold batter helps create a crispy coating.

Dredge and fry

Lightly dust each fillet with the 1/2 cup flour for dredging, shaking off excess. Dip into the cold batter, letting excess drip off. Carefully lower into oil heated to 375°F (190°C). Fry in batches for 4–6 minutes (depending on thickness) until the batter is golden brown and fish is cooked through (internal temperature 145°F / 63°C). Remove to a wire rack to drain. If needed, return oil to 375°F between batches.

Keep cooked fish warm in a low oven (200°F/95°C) on a wire rack while finishing remaining fries and serving.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers (if using), 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and pepper to taste. Chill until serving.

Serve

Plate warm chips and place battered fish on top or alongside. Sprinkle a little additional finishing salt (about 1/2 tsp divided) over fish and chips and serve with lemon wedges and 2 tbsp malt or white vinegar on the side. Add a dollop of tartar sauce.