Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Fries
Method
Prepare the Fries
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries (about 1/4 to 1/2 inch thick).
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes (First Fry)
Drain the soaked fries and pat them dry with a towel. Fry them in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
- 5
Fry the Potatoes (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for an additional 3-4 minutes until they are golden brown and crispy. Remove and season with salt to taste.
Prepare the Fish
- 6
Make the Batter
In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water until the batter is smooth and thick.
- 7
Heat the Oil
In a separate large pot or deep fryer, heat the vegetable oil to 350°F (175°C) for frying the fish.
- 8
Batter the Fish
Dip each fish fillet into the batter, ensuring it is fully coated.
- 9
Fry the Fish
Carefully place the battered fish fillets into the hot oil. Fry in batches for about 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
Serve
- 10
Plate the Dish
Serve the fried fish alongside the crispy fries. Optionally, serve with tartar sauce, lemon wedges, and malt vinegar.