English Style Fish & Chips Recipe

Prep Potatoes

Cut peeled russets into uniform 1/2"–3/4" chips. Place in cold water with 1 tbsp white vinegar and a pinch of salt. Soak 20–30 minutes to remove excess starch, then drain and pat completely dry with kitchen towels.

First Fry (Blanch)

Heat oil for frying to 300°F (150°C). Fry potato chips in batches for 4–6 minutes until cooked through but not colored. Remove and drain on a wire rack or paper towels. Allow to cool while you prepare fish or up to several hours refrigerated.

Final Fry

When ready to serve, heat oil to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until golden and crispy. Drain on a rack, immediately season with 1 tsp salt (or to taste) and keep warm in a low oven (200°F/95°C).

Prepare Fish

Pat cod fillets dry with paper towels. Cut into portions (~4–6 oz each). Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Make Batter

In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and optional 1/4 tsp cayenne. Gradually whisk in 1 cup cold beer and 2 tbsp club soda (or ice water) until a smooth, slightly thick batter forms. Chill 10 minutes — batter should be cold and bubbly for best texture.

Dredge & Fry

Heat frying oil to 350–360°F (175–180°C). Put 1/2 cup flour for dredging in a shallow dish. Lightly dust each fish piece with flour, shaking off excess, then dip into the cold batter, letting excess drip off. Carefully lower fish into hot oil in batches; do not overcrowd. Fry 5–7 minutes until deep golden brown and cooked through (internal temp about 145°F / 63°C). Remove to a wire rack over a sheet pan to drain. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1 tsp lemon juice and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until homogenous. Taste and adjust acidity or salt. Chill until serving to let flavors meld.

When fish and chips are nearly ready, heat a heavy skillet over high heat. Brush lemon halves with a little melted butter if desired. Place cut side down and sear until deeply charred (1–2 minutes) — this intensifies lemon flavor and mellows acidity. Remove from pan.

Plate 2–3 pieces of beer-battered cod with a generous portion of chips. Spoon a dollop of house-made tartar sauce on the side, sprinkle chopped parsley over chips and fish, finish with a pinch of flaky sea salt, and serve with a burnt lemon half and optional malt vinegar or extra lemon juice.