3 Piece Fish & Chips Recipe
Make 3 Piece Fish & Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Batter
Fries
Tartar Sauce & Garnish
Method
Fries
- 1
Prep and soak
Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch fries. Put cut fries into a large bowl of cold water and soak for at least 20 minutes (up to 2 hours) to remove excess starch.
- 2
- 3
Final fry
Raise oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine sea salt. Keep warm in a low oven (200°F / 95°C) while frying fish.
Batter
- 4
Make batter
In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. Add cold sparkling water (or cold beer) in a steady stream while whisking until just combined; batter should be smooth and slightly thick — like heavy cream. If batter is too thick, whisk in up to 2 tablespoons cold water. Keep the batter cold by placing bowl over an ice bath or in refrigerator until ready to use (cold batter gives a lighter crisp).
Fish
- 5
Prepare fish
Pat fish fillets dry with paper towels. Cut into three even pieces (if using a 1 lb fillet, portion into three similar-size pieces). Season lightly with sea salt and 1/2 teaspoon black pepper, and a squeeze of lemon juice. Set aside while oil finishes heating.
- 6
Fry fish
Heat oil in a deep pan or fryer to 350–360°F (175–180°C). Working in one or two pieces at a time (do not overcrowd), dust each piece lightly with a tablespoon of flour to help batter adhere, dip into cold batter letting excess drip off, then carefully lower into hot oil. Fry fish for 4–6 minutes, turning if needed, until batter is puffed and deep golden brown and internal fish temperature reaches 145°F (63°C). Remove to a wire rack or paper towels to drain.
- 7
Finish
If fish or fries need reheating to serve together, keep fried items in a 200°F (95°C) oven for a few minutes until all portions are ready. Serve immediately with lemon wedges.
Tartar Sauce & Serve
- 8
Make tartar sauce
In a small bowl combine mayonnaise, finely chopped dill pickle, chopped capers (if using), lemon juice, chopped parsley, salt, and black pepper. Stir until smooth and taste-adjust seasoning.
- 9