Fish & Chips Recipe

Prepare potatoes

Wash and peel the potatoes (peel optional). Cut into hand-cut fries about 1/2 inch (1.2 cm) thick. Rinse cut fries under cold water until water runs clear to remove surface starch.

Optional soak: place the cut fries in a large bowl of cold water with 1 tablespoon white vinegar and chill for at least 30 minutes or up to 2 hours. This firms the potato and helps crispness. If not soaking, proceed after rinsing.

Dry thoroughly: drain the fries and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause oil splatter and reduce crispness.

First fry (blanch): heat oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Fry the potatoes in batches, without browning, for 4–5 minutes until soft but still pale. Remove and drain on wire rack or paper towels. Let cool (can refrigerate briefly) while you prepare fish.

Second fry (crisp): increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–4 minutes. Drain on paper towels or wire rack, immediately season with 2 teaspoons salt, toss gently to coat.

Make tartar sauce: In a small bowl combine 1/2 cup mayonnaise, finely minced dill pickle (or 3 tablespoons relish) or the equivalent, 1 teaspoon chopped capers, 1 finely minced shallot, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until homogeneous. Taste and adjust acidity or salt. Chill until serving.

Prepare lemon wedges and chop extra parsley for garnish.

Pat dry: pat each cod fillet dry with paper towels. Season both sides lightly with salt and 1/4 teaspoon black pepper.

Set up dredge and batter: place 1/2 cup flour for dredging in a shallow dish. In a mixing bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

Add wet ingredients: in a separate small bowl whisk 1 large egg with 1/4 cup very cold water, then whisk egg mixture into the dry mix. Slowly pour in 1 cup very cold beer while whisking to form a lump-free batter. If batter seems too thick to coat, add up to 2 tablespoons extra cold water. Batter should be slightly thick but flowable. Keep batter cold (place bowl over another bowl with ice or chill briefly) until frying.

Heat oil: in a deep heavy pot or fryer heat vegetable oil to 350°F (175°C). Use enough oil so fillets can float and not touch the bottom (about 1.5 liters). Maintain 350°F during frying.

Dredge and batter: lightly dust each seasoned fillet with the 1/2 cup flour for dredging, shaking off excess. Holding the fillet over the batter bowl, dip and fully coat with beer batter, letting excess drip back into bowl.

Fry fish: carefully lower battered fillets into hot oil (work in 1–2 pieces at a time to avoid temperature drop). Fry for 4–6 minutes, turning once if needed, until batter is deep golden-brown and fish registers 140–145°F (60–63°C) or flakes easily. Remove to wire rack or paper towels to drain. If the oil temperature drops, wait for it to return to 350°F before next batch.

Keep warm: place finished fillets in a 200°F (95°C) oven on a baking sheet to keep warm and crisp while finishing remaining fish and fries.

Finish and plate: when all components are ready, arrange 1–2 fillets and a portion of fries on each plate. Spoon tartar sauce into small rameon or dollop beside fish, add a lemon wedge and sprinkle chopped parsley if desired. Serve immediately with malt vinegar available at table.

Safety and tips: monitor oil temperature closely, do not overcrowd the fryer, and allow oil to return to temperature between batches. Use a thermometer for best results. Leftover fries lose crispness quickly; reheat in a hot oven or air fryer for best texture.