Fish & Chips Recipe

Prep and first fry

Wash and peel (optional) the potatoes. Cut into 1/2-inch to 3/4-inch thick sticks for classic chips. Rinse the cut potatoes in cold water to remove excess starch, then place in a bowl of cold water and soak 20–30 minutes (or up to 2 hours) in the refrigerator to firm them and remove more starch.

After soaking, drain and pat the fries completely dry with kitchen towels. Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, blanch/fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool while you prepare the fish and batter (or chill in the refrigerator for 15–20 minutes).

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched chips a second time in batches for 2–3 minutes until golden and crisp. Remove, drain on paper towels, and immediately season with 1 tsp salt. Keep warm in a single layer on a rack in a low oven (200°F / 95°C) while you fry the fish.

Place the flour, cornstarch, baking powder and 1/2 tsp salt in a bowl and whisk to combine. The cornstarch keeps the batter light and crisp; baking powder gives extra lift.

In a separate chilled bowl, lightly beat the cold egg. Add the cold sparkling water and optional beer (if using) to the egg and stir gently. Keep the liquid very cold—use an ice bath under the bowl if your kitchen is warm.

Make a well in the dry ingredients and pour in the cold liquid. Using a whisk or fork, stir just until combined; leave some small lumps. Do not overmix — a slightly lumpy batter gives a lighter crust. Transfer the batter to the refrigerator while you heat the oil for frying the fish (or keep it on ice).

Pat the fish fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Cut into serving portions if needed. Squeeze a little lemon over the fillets if desired and pat dry again.

Heat oil in a deep pot or fryer to 350–360°F (175–180°C) for frying battered fish. Have a wire rack or paper towels ready for draining.

When oil is ready, dredge each fillet lightly in a small amount of flour (about 2–3 tbsp flour per batch) to help the batter adhere; shake off excess flour. Dip the fillet into the chilled batter, coating completely. Carefully lower the fillet into the hot oil; fry 4–6 minutes depending on thickness, turning once, until batter is golden brown and fish flakes easily with a fork. Cook in batches to avoid crowding and temperature drop.

Remove fish with a slotted spatula or spoon and place on a wire rack over a sheet pan to drain. Keep in a warm oven (200°F / 95°C) if needed to stay crisp while remaining batches finish.

While the fish fries (or ahead of time), make the tartar sauce: combine 1/2 cup mayonnaise, the finely chopped dill pickle, chopped capers, lemon juice, chopped parsley, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning with a pinch of salt or extra lemon if desired.

Plate: place a serving of chips on each plate, top with a battered fish fillet, and serve with a dollop of tartar sauce and lemon wedges. Optional: sprinkle a little flaky sea salt over the fish and a grind of black pepper.