Fish & Chips Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/2-inch (1.2 cm) thick sticks. Rinse in cold water until water runs clear to remove surface starch. Soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to remove more starch and keep crisp.

Dry and blanch (first fry)

Drain the potatoes and pat completely dry with kitchen towels. Heat 2 cups of vegetable oil in a heavy pot or deep-fryer to 300°F (150°C). Fry the potato sticks in batches — do not overcrowd — for 4–6 minutes until just tender but not browned. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare the fish and batter.

Finish fries (second fry)

When the fish is nearly ready, reheat oil (or increase heat) to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp sea salt.

Season fish

Pat the cod fillets dry with paper towels. Cut into portions if needed. Season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Squeeze a little lemon over the fillets and set aside.

Make the batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Stir in 1/2 tsp sea salt and 1/4 tsp black pepper. Add the beaten egg, then slowly whisk in 1 cup very cold sparkling water or cold beer until just combined — batter should be thick enough to coat but still light (a few small lumps are fine). Keep batter cold by placing the bowl over another bowl with ice if available.

Heat oil for frying fish

Heat remaining oil in a deep pot to 350–360°F (175–180°C). Use a thermometer to maintain temperature; too cool and batter will be greasy, too hot and it will burn.

Coat and fry fish

Lightly dust each seasoned fillet with a tablespoon of flour (from the batter flour) to help batter adhere. Dip fillets into the cold batter, letting excess drip off, then gently lower into hot oil. Fry in batches for 4–6 minutes, turning if needed, until batter is puffed and golden brown and the fish flakes easily with a fork. Do not overcrowd the pot; maintain oil temperature between batches.

Drain and rest

Use a slotted spoon to transfer fried fish to a wire rack set over a sheet tray or to paper towels to drain briefly. Keep in a warm oven (200°F / 95°C) if necessary to serve everything hot together.

While potatoes soak or fish rests, mix 1/2 cup mayonnaise, 1 finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Plate 2–3 pieces of fried fish with a generous handful of fries. Serve immediately with lemon wedges and tartar sauce on the side. Optional: sprinkle a little extra sea salt over fish and fries to taste.