Fish & Chips Recipe

Prepare and soak potatoes

Peel the potatoes (optional) and cut into 1/2 to 3/4-inch thick batons for classic chips. Place cut potatoes in a large bowl of cold water. Add the white vinegar if using. Soak at least 30 minutes or up to 2 hours to remove excess starch (this improves crispness).

Blanch/fry first pass

Drain the potatoes and dry thoroughly with clean kitchen towels or paper towels — moisture will cause oil to splatter. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the chips for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil at 300°F between batches.

Final fry to crisp

When ready to serve, raise oil temperature to 375°F (190°C). Fry blanched chips in batches 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately season with salt. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Prepare fish

Pat fish fillets dry with paper towels. Season lightly with a pinch of salt and pepper. Dust each fillet in the 1/2 cup flour for dusting, shaking off excess — this helps batter adhere.

Make the batter

In a 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. If using the egg, beat it lightly and stir into the dry mix. Gradually whisk in 1 cup cold beer (or sparkling water) until smooth and thick enough to coat the back of a spoon. If batter seems too thick, add up to 2 tablespoons cold water; it should be the consistency of heavy cream. Keep the batter cold — place the bowl over another bowl with ice or refrigerate briefly.

Heat oil for frying fish

Using the same or a second pot, heat oil to 350–360°F (175–182°C). Use enough oil so fillets can float and not touch the bottom. A deep-fry thermometer is recommended for accuracy.

Fry the fish

Working in batches, dip each dusted fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry 5–7 minutes per batch, turning if needed, until batter is deep golden brown and fish registers 140–145°F (60–63°C) and flakes easily. Do not overcrowd the pot. Remove to a rack or paper towels to drain for a minute; finish on a warm oven if necessary so chips and fish can be served together.

Finish

Squeeze fresh lemon over the fish and sprinkle chopped parsley. Adjust salt to taste.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, finely chopped dill pickle, chopped capers (if using), 1 tsp lemon juice, 1 tbsp chopped parsley, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt. Stir until combined. Taste and adjust lemon, salt or mustard to preference. Refrigerate until serving.

Plate and serve

Divide chips between four plates. Place one piece of beer-battered fish on each plate (or slice fillets if desired). Add a generous spoonful of tartar sauce, lemon wedges or malt vinegar on the side, and a sprinkle of chopped parsley. Serve immediately while hot and crisp.