Fish And Chips (no Veg.) Atlantic Filet Recipe

Cut and soak potatoes

Peel the russet potatoes and cut into thick chips (about 1/2 to 3/4 inch thick). Place cut potatoes in a large bowl of cold water with the tablespoon of white vinegar and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry potatoes

After soaking, drain and rinse the potatoes. Spread them on a clean towel or paper towels and pat very dry. Excess moisture will cause oil splatter and prevent proper crisping.

Prepare dredge

In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper. This will be used to lightly coat the fish before battering.

Mix dry batter ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Stir in 1 tsp salt and 1/4 tsp black pepper so seasonings are evenly distributed.

Whisk wet ingredients

In a separate small bowl, lightly beat the egg. Combine the cold sparkling water and optional cold beer (if using) and then stir in the beaten egg.

Combine batter

Make a well in the dry ingredients and pour in the cold liquid mixture. Whisk gently until just combined; small lumps are fine. Do not overmix. The batter should be thick enough to coat the back of a spoon but still fluid—if it seems too thick add up to 1-2 tablespoons cold sparkling water.

Prepare fish

Pat the Atlantic cod fillets dry with paper towels and cut into portions if necessary (2–4 pieces depending on fillet size). Lightly season the fillets with a pinch of salt and pepper. Dredge each fillet in the 1/2 cup flour mixture, shaking off excess. This helps the batter adhere.

Heat oil for frying

In a deep heavy pot or deep fryer, pour enough vegetable oil to give at least 3 inches depth (about 4–6 cups depending on vessel). Heat oil to 325°F (160°C) for the first fry of the potatoes. Use a thermometer for accuracy.

First fry potatoes (blanch)

Working in batches, fry the dried potato chips at 325°F (160°C) for 4–6 minutes until just tender and pale golden but not crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat until all potatoes are blanched. Increase oil temperature to 375°F (190°C) after all batches are done and rested.

Final fry potatoes

When oil reaches 375°F (190°C), fry the blanched chips in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) while frying fish.

Heat oil for fish

Maintain oil at 375°F (190°C) for frying the battered fish. A steady temperature is important to achieve a light, crisp batter.

Batter and fry fish

Just before frying, give the batter a gentle stir. Holding each dredged fillet by the end, dip it into the batter, allowing excess to drip back into the bowl. Carefully lower the battered fillet into the hot oil. Do not overcrowd — fry 1–2 pieces at a time depending on pot size. Fry for 5–7 minutes until batter is deep golden brown and the fish inside flakes easily with a fork. Turn gently once if necessary for even color. Use a slotted spatula to remove and drain on a wire rack or paper towels.

Keep crisp

If preparing multiple batches, keep cooked fish and chips on a wire rack in a low oven (200°F / 95°C) so they remain crisp until serving. Re-check oil temperature between batches and allow it to come back to 375°F before adding more battered fish.

Make tartar

While the potatoes are soaking or during frying, make a quick tartar: finely mince the dill pickle and combine with 1/4 cup mayonnaise, 1 tsp chopped capers, 1 tsp fresh lemon juice (from the lemon), and 1 tablespoon chopped parsley (optional). Season to taste with salt and pepper.

Plate and serve

Arrange a portion of hot chips on each plate, place a golden battered fish fillet alongside, add a lemon wedge and a dollop of tartar sauce. Garnish with extra parsley if desired. Serve immediately so batter remains crisp.