Lightly Battered Fish & Chips Recipe

Prepare Potatoes

Peel (optional) and cut russet potatoes into 1/2–3/4 inch thick fries. Rinse under cold water until water runs clear to remove surface starch. Soak in a large bowl of cold water for 30 minutes (or up to 2 hours) to remove more starch and improve crispness.

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil to splatter and reduce crispness.

First Fry (Blanch)

Heat 1 liter oil in a deep pot or fryer to 300°F (150°C). Fry potatoes in small batches for 4–5 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a rack, immediately season with 2 tsp salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.

Prep Fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and a pinch of black pepper. Dust each fillet lightly with 1 cup flour (from dusting portion) to help batter adhere; shake off excess.

Make Batter

In a bowl combine 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk briefly to combine. Add 1/2 cup cold beer (or use cold sparkling water) and 1/2–3/4 cup cold sparkling water, stirring gently to make a lumpy, cold batter — do not overmix; consistency should coat the back of a spoon and be slightly thick but airy. Keep batter cold by placing bowl over a larger bowl with ice if possible.

Heat Oil

Pour about 2 liters vegetable oil into a deep pot or fryer. Heat to 350°F (175°C) for frying fish. Use a thermometer to maintain temperature; drop will occur when fish is added.

Fry Fish

Working in batches to avoid overcrowding, dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 4–6 minutes until batter is deep golden and internal fish temperature reaches 145°F (63°C) or flesh flakes easily. Adjust heat to keep oil at 350°F. Remove to a wire rack set over a baking sheet to drain. Season immediately with a light sprinkle of salt.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp chopped fresh dill (or parsley), 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and 1/4 tsp black pepper. Stir until evenly mixed. Taste and adjust salt or lemon as needed. Chill at least 15 minutes to let flavors meld.

In a salad bowl combine 4 cups mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with 2 tsp olive oil and 1 tsp red wine vinegar or lemon juice. Season with 1/4 tsp salt and a pinch of black pepper. Toss gently to combine and keep chilled until serving.

Arrange a portion of hot chips on each plate. Place one battered fish fillet alongside. Add a scoop (about 2 tbsp) of tartare sauce or a small ramekin. Add a small portion of mixed greens. Garnish with lemon wedge and sprinkle chopped parsley over fish and chips.

Serve immediately while fish and chips are hot and crisp.