Drunken Fish & Chips Recipe

Prep

Peel the russet potatoes if you prefer (skins left on add texture). Cut potatoes into 1/2"–3/4" thick sticks for chunky chips. Place cut potatoes in a large bowl of cold water. Add the tablespoon of white vinegar and let soak 20–30 minutes to remove excess starch (or refrigerate up to 2 hours).

Rinse & Dry

Drain the potatoes and rinse under cold running water until water runs clear. Spread the potatoes on a clean kitchen towel or paper towels and pat completely dry. Any surface moisture will cause oil splatter and reduce crispness.

First Fry (Blanch)

Heat 1–1.5 cups vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry potatoes in batches—do not overcrowd—for 5–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let rest 10 minutes (you can refrigerate at this point for a crisper final fry).

Final Fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, about 3–4 minutes per batch. Drain on a rack or paper towels, immediately season with 1 tsp kosher salt (divide across batches) and a pinch (optional) of 1/4 tsp sugar to enhance browning and crispness. Keep warm in a low oven (200°F / 90°C) while frying remaining batches.

Season Fish & Prep Dredge

Pat fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place 1/2 cup flour for dredging on a plate. If using the optional egg, beat it lightly in a shallow bowl.

Make Batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 ice cubes to a measuring cup and pour 12 fl oz cold lager or pale ale over them (this keeps batter very cold). Stir the beer into dry ingredients until a slightly lumpy, thick pancake-like batter forms. Do not overmix; a few lumps are fine. Keep batter chilled—place bowl in an ice bath if your kitchen is warm.

Heat Oil

In a deep pot or fryer, heat remaining vegetable oil (enough to submerge fish, about 2–3 inches depth) to 350–360°F (175–180°C). Use a thermometer to maintain temperature; batter needs hot oil to crisp and cook quickly.

Dredge & Batter

Lightly dredge each seasoned fillet in the 1/2 cup flour, shaking off excess. (If using egg, dip lightly in beaten egg after dredging to help batter adhere.) Holding fillet over the batter bowl, coat thoroughly in the cold beer batter, letting excess drip off gently.

Fry Fish

Carefully lower battered fillets into hot oil (work in batches to avoid crowding). Fry until batter is deep golden brown and fish registers 140–145°F internally and flakes easily, about 4–6 minutes depending on thickness. Maintain oil temp between 350–360°F. Remove to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle a light pinch of coarse sea salt while hot.

Make Sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp malt vinegar, and 1 tsp Dijon mustard until smooth. Stir in 2 tbsp thinly sliced scallions and 1 tbsp chopped fresh parsley. Taste and season with a pinch of coarse sea salt and 1/4 tsp freshly ground black pepper. If you want a stronger 'drunken' note, add 1 tsp of the beer used in the batter and whisk again.

Serve

Arrange hot fries on a platter and place fried fish on top or alongside. Garnish with lemon wedges and sprinkle the fish and fries with the remaining 1/2 tsp coarse sea salt and a grind of black pepper. Serve the drunken mayo-vinegar sauce on the side for dipping. Scatter additional chopped parsley and scallions over the dish for freshness.