Fish 'n' Chips Recipe

Prep potatoes

Cut peeled russet potatoes into 1/2-inch thick sticks. Place the cut potatoes in a large bowl and cover with cold water; add 1/2 tsp salt. Soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat 2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the dried potato sticks until tender but not colored, about 4–5 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 2–3 minutes. Transfer to a tray, immediately season with remaining 1 tsp salt, and keep warm in a low oven (200°F / 95°C) while you fry the fish.

Prep fish

Pat the wild Alaskan cod fillets dry with paper towels. Cut into portions about 4–5 ounces each. Lightly season both sides with 1/4 tsp salt and a pinch of black pepper.

Make beer batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt (for batter), and 1/2 tsp black pepper. If using, whisk the egg separately and then whisk into the dry mix. Gradually pour in 1 cup cold beer while whisking gently until a smooth batter forms; add 2 tbs ice water if needed to adjust consistency. Batter should coat the back of a spoon and be slightly thick but pourable. Place batter in the refrigerator for 10 minutes minimum while oil heats.

Heat oil

Pour 1.5 cups vegetable oil into a deep, heavy pan (enough to give a 2–3 inch fry depth) and heat to 350–360°F (175–182°C). If using a thermometer, maintain steady temperature; adjust heat as necessary.

Dust and batter fish

Lightly dust each seasoned cod piece in 1/2 cup additional flour, shaking off excess. Dip each floured piece into the chilled batter, allowing excess to drip off.

Fry fish

Carefully lower battered cod into the hot oil in batches to avoid crowding. Fry until batter is golden-brown and fish registers 140–145°F (60–63°C) internal temperature, about 4–6 minutes depending on piece size. Turn once if needed for even browning. Remove to a wire rack set over a sheet tray to drain. Keep warm in the oven (200°F / 95°C) alongside the fries if necessary.

Finish

Taste and adjust seasoning of fish with a light sprinkle of salt if desired. Serve immediately while hot and crisp.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickles, 1 tbs chopped capers, 1 tbs minced shallot, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, and 1/4 tsp black pepper. Stir until combined and refrigerate for at least 15 minutes to allow flavors to meld. Taste and adjust salt or lemon as needed.

Plate and garnish

On each plate pile a portion of fries, place a battered cod portion beside them, spoon tartar sauce in a ramekin or dollop on the plate, and add lemon wedges. Garnish with extra chopped parsley if desired. Serve immediately.