Fish & Chips Recipe

Prepare fish

Pat the tuna fillets dry with paper towels. Cut into 1"–1.5" wide strips or 4–6 portions depending on thickness. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Squeeze half the lemon over the pieces and set aside while preparing batter.

Make batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl beat the egg, then whisk into the dry mix along with 1 cup very cold beer or sparkling water until a smooth, slightly thick batter forms. Batter should coat but not be too heavy — adjust with a tablespoon of water or flour to reach a thick but pourable consistency. Keep batter chilled until ready to fry.

Set up dredge station: place 1/2 cup flour in a shallow dish for dredging the seasoned tuna strips just before battering. This helps the batter adhere.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3"–1/2" thick fries. Rinse fries under cold water until water runs clear to remove starch. Pat dry thoroughly with paper towels or a clean kitchen towel.

Par-fry

Heat 2 cups of the vegetable oil in a deep skillet or pot to 325°F (163°C). Working in batches, fry the potatoes 3–4 minutes until soft but not colored. Remove to a tray lined with paper towels and let cool. Increase oil heat later to finish crisping.

Combine honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp jerk seasoning, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp olive oil and the finely minced 1/4 scotch bonnet (or to taste) in a small bowl. Whisk until smooth. Taste and adjust seasoning — add a pinch of salt if needed or more lime for brightness. Refrigerate until service; bring to room temperature before serving.

Heat oil for fish and finishing fries

Heat the remaining 4–6 cups of vegetable oil in a deep pot or fryer to 350–375°F (177–190°C). Use a thermometer to maintain temperature. If using a home stovetop, keep heat steady to avoid large temperature drops when adding food.

Finish fries

Increase oil temperature to 375°F (190°C) if it was lowered. Fry the par-cooked potatoes in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with 1 tsp salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while frying fish.

Fry the tuna

Lightly dredge each seasoned tuna piece in the 1/2 cup flour, shaking off excess. Dip into the chilled batter to fully coat, letting excess drip back into the bowl. Carefully lower battered pieces into the 350–375°F oil — do not overcrowd. Fry 3–5 minutes, turning if necessary, until batter is deep golden and cooked through (tuna should be opaque and flaky inside; time depends on piece thickness). Remove with a slotted spoon to paper towels to drain.

Plate: arrange fries and battered tuna on serving plates. Serve with honey jerk dipping sauce in a small ramekin and lemon wedges from remaining half lemon. Offer additional salt and pepper at the table.