3 Pieces Fish With French Fries Recipe

Prepare fish

Pat fish fillets dry with paper towels. Trim any bones or thin edges so pieces are similar thickness for even cooking. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.

Make breading stations

In a shallow bowl or plate, combine the all-purpose flour, cornmeal (if using), remaining 1 tsp salt, remaining 1/2 tsp black pepper, garlic powder and paprika. In another shallow bowl, whisk the eggs with the milk (or water) until smooth.

Dredge fish

Working one fillet at a time, dredge fish in the flour mixture, shake off excess, dip into the egg wash, then return to the flour mixture for a final coating. Press gently so coating adheres. Place on a wire rack while you heat oil.

Heat oil

In a large skillet or frying pan, add about 1/2 to 3/4 cup of vegetable oil (enough to come 1/4–1/2 inch up the sides) and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact.

Fry fish

Carefully place the coated fillets in hot oil without overcrowding (cook in 2 batches if needed). Fry 3–4 minutes per side, until golden brown and the fish flakes easily with a fork (internal temp ~145°F/63°C). Adjust heat as needed to prevent burning. Transfer cooked fillets to a plate lined with paper towels to drain.

Keep warm

If making fries fresh (see below), keep cooked fish in a warm oven (200°F / 95°C) on a baking sheet while finishing fries so everything is hot when served.

Serve

Serve fish with lemon wedges. Offer tartar sauce on the side if using.

Prepare potatoes

Peel potatoes if desired (skin can be left on). Cut into evenly sized sticks about 1/3–1/2 inch thick. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with clean kitchen towels or paper towels. Excess moisture will cause oil to spit.

Initial (blanch) fry

Pour 1 to 1 1/2 cups vegetable oil into a heavy pot or deep fryer and heat to 300°F (150°C). Fry potatoes in small batches for 3–4 minutes until soft but not colored. They should be cooked through but pale. Remove with a slotted spoon and drain on paper towels. Let rest for 5–10 minutes.

Final fry

Increase oil heat to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/2 tsp black pepper and optional paprika or seasoned salt. Toss gently to coat.

Alternate one-step method

If you prefer a single fry, heat oil to 350°F (175°C) and fry raw cut fries for 4–6 minutes until golden and crisp, but note texture won't be as fluffy inside as the two-step method.

Serve

Serve fries alongside the fish while hot.

In a small bowl, combine mayonnaise, finely chopped dill pickle (or relish), lemon juice, chopped capers if using, and salt and pepper. Stir until smooth. Taste and adjust seasoning. Chill until serving.