Fish N' Fries Recipe

In a small bowl combine mayonnaise, chopped pickles, chopped capers, lemon juice, Dijon mustard and chopped parsley. Stir until uniform. Season with salt and black pepper to taste (about 1/4 tsp each). Cover and chill while you prepare fish and fries so flavors meld.

Prep potatoes

Cut potatoes into 1/3–1/2 inch sticks. Soak in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean towels.

Light coat

Toss dried potato sticks with 1 tablespoon cornstarch until lightly dusted. This helps create a crisp exterior.

Fry — first fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain on a wire rack or paper towels.

Fry — second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towel-lined sheet. Immediately toss with Cajun seasoning, smoked paprika, salt and pepper so the seasoning sticks to hot fries.

Prepare fish

Pat each fillet dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper (divide the listed salt/pepper between fish and batter as preferred). Set on a plate while you make the batter.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1/2 tsp paprika, 1/4 tsp garlic powder and remaining 1/2 tsp salt. Whisk in the egg. Gradually pour in 1 cup ice-cold sparkling water or beer while whisking until a smooth, moderately thick batter forms (like heavy cream). Keep batter cold — place bowl over a larger bowl with ice if your kitchen is warm.

Heat oil

Pour 1.5 cups vegetable oil into a deep-sided skillet or pot (enough for 1–1.5" oil depth). Heat oil to 350–360°F (175–180°C). Use a thermometer for accurate oil temperature.

Dredge and batter

Lightly dredge each seasoned fillet in 3 tbs flour (shake off excess), then dip into the cold batter to fully coat. Allow excess batter to drip off briefly.

Fry fish

Carefully lower fillets into hot oil in batches (do not overcrowd). Fry 3–4 minutes per side, turning once as needed, until batter is golden brown and fish reaches an internal temperature of 145°F (or flakes easily). Maintain oil temperature between 340–360°F. Remove fish and drain on a wire rack.

Keep warm

If needed, keep cooked fish warm in a 200°F (95°C) oven on a rack while finishing remaining batches so batter stays crisp.

Arrange 5 pieces of battered fish on a platter or individual plates with a generous portion of Cajun fries. Serve tartar sauce in a small ramekin alongside, with lemon wedges and optional chopped parsley sprinkled over fries and fish. Enjoy immediately while hot and crispy.