Fish 'n Chips Recipe

Prepare fish

Pat the fish fillets dry with paper towels and trim into serving portions (about 1 to 1½ inches thick). Season both sides lightly with ½ tsp salt and ¼ tsp black pepper. Place in the refrigerator while you make batter and heat oil.

Make batter

In a bowl whisk together 1 cup all-purpose flour, ¼ cup cornstarch, and 1 tsp baking powder. In a separate chilled bowl, lightly beat the egg (if using) then add 1 cup ice-cold beer and ¼ cup ice water. Pour wet into dry and whisk briefly until just combined — it should be slightly lumpy and thick but pourable. Keep the batter cold by placing the bowl in an ice bath if available.

Heat oil

Pour 2 cups (or enough) vegetable oil into a deep skillet or pot to reach 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float, browning in about 1–2 minutes.

Dredge & fry fish

Place the 1 cup dredging flour in a shallow dish. One fillet at a time, lightly coat in flour, shaking off excess. Dip into the cold beer batter to fully coat, letting excess drip back into the bowl. Carefully lower into hot oil and fry in batches (do not overcrowd) for 4–6 minutes, turning once if needed, until batter is crisp and golden and fish registers 140–145°F (60–63°C) or flakes easily. Transfer to a wire rack over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fish.

Finish

When all pieces are fried, if desired, return them briefly (30–60 seconds) to the oil at 375°F (190°C) for extra crispness, then drain. Season immediately with a light sprinkle of salt.

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/2-inch to 3/4-inch thick fries. Place cut potatoes in a large bowl and cover with cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess starch, which yields crisper fries.

Par-cook (blanch) fries

Drain the soaking water and pat the fries very dry with kitchen towels. Toss fries with 2 tbs cornstarch until evenly coated. In a heavy pot, heat vegetable oil to 325°F (160°C). Fry fries in batches for 3–4 minutes until just tender but not colored. Remove with a slotted spoon and drain on paper towels or a wire rack.

Crisp fries

Increase oil temperature to 375°F (190°C). Fry the blanched fries a second time in batches for 2–3 minutes until golden brown and crisp. Remove and drain briefly on paper towels.

Season with furikake

While still hot, immediately sprinkle the fries with 1 tsp salt and 3 tbs furikake seasoning; toss gently to coat. Finish with the chopped chives/green onions.

Make yuzu tartar

In a small bowl combine 1/2 cup mayonnaise, 1.5 tbs yuzu juice (or 3/4 tbs lemon + 3/4 tbs lime if substituting), 1 tsp Dijon mustard, 3 tbs finely chopped cornichons/pickles, 1 tbs chopped capers, 1 tbs minced shallot, and 1 tbs chopped dill or parsley. Stir to combine. Taste and add 1/2 tsp honey or sugar if the mixture is too sharp. Season with 1/4 tsp salt and 1/8 tsp black pepper. Chill at least 15 minutes to let flavors meld.

Plate

Arrange a portion of furikake fries on each plate, place a hot battered fish fillet alongside, add a generous spoonful of yuzu tartar sauce, and garnish with lemon wedges. Serve immediately so fish and fries remain crisp.