Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into hand-cut chips about 1/2 to 3/4 inch thick. Rinse cut potatoes under cold water to remove surface starch until water runs mostly clear.

Soak

Place rinsed potatoes in a bowl of cold water with 1–2 tablespoons white vinegar (optional) and refrigerate for at least 30 minutes or up to 2 hours to draw out starch and help crisping.

First fry (blanch)

Drain and pat potatoes very dry with kitchen towels. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Fry potatoes in batches, not overcrowding, for 4–6 minutes until softened and pale. Remove with a slotted spoon to a wire rack lined with paper towels to drain. Let cool for 10–15 minutes; optionally refrigerate for 15–30 minutes to speed crisping.

Final fry

Increase oil temperature to 375°F (190°C). Fry chips in batches until golden brown and crisp, 2–4 minutes. Remove to a rack or paper towels, immediately season with sea salt. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Prepare dry mix

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper in a chilled bowl.

Make batter

Slowly whisk in 1 cup very cold beer until just combined; it's okay if small lumps remain. Stir in 1/4 cup cold sparkling water to lighten the batter. Place the bowl over another bowl with ice or add a few ice cubes around the batter bowl to keep it cold; a cold batter yields a crisper crust. If batter seems too thick to coat, add up to 2 tablespoons cold water. Batter should coat the back of a spoon and be slightly thick but pourable.

Rest

Let batter rest in the refrigerator (or over ice) for 10 minutes while you prepare the fish and heat oil. Do not overmix; handle minimally to keep batter airy.

Portion and season

Pat cod fillets dry with paper towels. Cut into portions roughly 150–200 g (5–7 oz) each if not already portioned. Season both sides lightly with 1.5 tsp sea salt and 1 tsp freshly ground black pepper.

Dust

Lightly dust each fillet with 2–3 tablespoons of additional flour (from the batter flour or separate 2–3 tbs all-purpose flour) and shake off excess. This helps the batter adhere.

Fry

Heat frying oil to 350–360°F (175–180°C). Working in batches to avoid overcrowding, dip each floured fillet into the cold beer batter, letting excess drip off, then carefully lower into the hot oil. Fry for 5–7 minutes depending on thickness, turning once if needed, until batter is deep golden and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Maintain oil temperature between batches by allowing it to recover and adjusting heat as needed.

Drain and keep warm

Remove fried fish with a slotted spoon or spider to a wire rack set over a baking sheet to drain. Keep in a low oven (200°F / 95°C) while finishing remaining fish and chips to keep crisp.

Combine 1/2 cup mayonnaise, 1 tablespoon chopped capers, 1 tablespoon finely chopped cornichons or dill pickle, 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley in a small bowl. Season with 1/4 tsp salt and a pinch of pepper. Refrigerate until ready to serve.

Arrange chips and beer-battered cod on plates or a platter. Garnish with chopped parsley and serve lemon wedges and tartare sauce on the side. Serve immediately while hot and crispy.