Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2 inch (1.3 cm) sticks for fries. Place cut potatoes in a large bowl of cold water; add 1 tsp white vinegar if using. Soak at least 30 minutes or up to 2 hours to remove excess starch. Drain and rinse under cold water before frying. Pat thoroughly dry with clean kitchen towels or paper towels just before blanching/frying.

Prep cod

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp of the salt and half the pepper. If fillets are thick (over 1 inch), you can butterfly or cut into 1-inch-thick portions for even cooking. Keep chilled until ready to batter.

Heat 2 to 3 inches of vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). If you don't have a thermometer, heat until a piece of potato sizzles gently when added. Working in batches, blanch the dried potato sticks in the 325°F oil until tender but not colored, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let blanched fries cool while you prepare batter and fish (can be held at room temperature for 10–15 minutes).

Increase oil temperature to 375°F (190°C). When ready to serve, fry the blanched fries in batches until golden and crisp, 2–4 minutes. Remove, drain briefly on paper towels, then immediately toss with 1 tbs fine sea salt. Keep warm in a low oven (200°F / 95°C) on a wire rack while frying fish.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, remaining 1 tsp salt and remaining 1/2 tsp pepper. Whisk in the lightly beaten egg. Pour in 1 cup cold beer and whisk until mostly smooth; small lumps are fine. If batter seems too thick to coat (should be pasty but runny), whisk in up to 1/4 cup cold sparkling water to loosen. Keep batter cold — set bowl over ice if your kitchen is warm.

Heat oil for fish to 350–375°F (175–190°C). Use a thermometer for accuracy. If using same oil as fries, make sure temperature returns to 350–375°F before frying fish. Place 1 cup flour (dredge flour) on a plate for dusting.

Working in batches of 1–2 fillets depending on pot size, dust each fillet lightly in the dredge flour, shaking off excess. Dip the floured fillet into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry until batter is deep golden and the cod is opaque and flakes easily, about 4–6 minutes depending on thickness. Turn once if necessary for even color. Do not overcrowd the pot—maintain oil temperature between batches.

Remove fried fish to a wire rack set over a sheet pan or to paper towels to drain. Season immediately with a light sprinkle of salt. Keep in a warm oven (200°F / 95°C) while finishing remaining batches and fries.

Bring fries back together if necessary and give a final crisp toss (optional: sprinkle chopped parsley). Plate 1 fillet and a generous portion of house-cut fries per serving. Serve with lemon wedge, tartar sauce, and malt vinegar on the side.

Safety and timing note: Fry in small batches to maintain oil temperature. Cook fish to an internal temperature of 145°F (63°C) if checking with a thermometer. Dispose or strain oil properly after cooling.