Fish & Chips Recipe

Prep fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper. Cut fillets into serving portions if not already portioned.

Set up dredge and batter

Place 1 cup all-purpose flour in a shallow dish for dredging. In a separate bowl, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and the lightly beaten egg. Slowly whisk in 1 cup cold beer or sparkling water until smooth and slightly thick—batter should coat the back of a spoon but still be pourable. Keep batter cold in the refrigerator until ready to use.

Heat oil

In a deep-sided pot or deep fryer heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature. Have a wire rack over a sheet pan ready to drain and keep warm in a low oven (around 200°F/95°C).

Dredge and batter fish

Lightly dredge each seasoned fillet in the shallow dish of flour, shaking off excess. Dip the floured fillet into the cold batter, letting excess drip off. Do not overcrowd—fry in batches.

Fry fish

Carefully lower battered fillets into the hot oil. Fry about 4–5 minutes per batch, turning once if needed, until batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 135–140°F (57–60°C). Remove to wire rack to drain. Keep warm in oven if frying multiple batches. Adjust oil temperature back to 350°F between batches.

Finish

Serve each portion with a lemon wedge and a dollop of remoulade on the side.

Combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbs chopped capers, 2 tbs chopped cornichons or dill pickles, 1 tbs minced shallot, 1 tbs chopped fresh parsley, and 1 tsp lemon juice in a small bowl. Add 3 drops hot sauce if using. Season with salt and freshly ground black pepper to taste. Mix until smooth and refrigerate for at least 15 minutes to let flavors meld. Stir again before serving.

Cut and soak

Cut peeled russet potatoes into 1/2-inch thick sticks. Place cut fries in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with towels.

Optional toss

If using, toss the dried potato sticks with 1 tsp cornstarch to help crispness, shaking off any excess.

Fry fries (two-stage method)

Heat oil for fries to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are softened but not colored. Remove to a paper- or towel-lined tray to drain. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack, immediately season with 1 tsp salt and 1/2 tsp freshly ground black pepper while hot.

Serve

Serve fries hot alongside battered fish and remoulade.