Entrée: United Kingdom – Fish and Chips

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 20 min

Total 1 hr 15 min

Ingredients

4 skinless cod or haddock fillets (about 6 oz / 170 g each), patted dry
1 1 / 2 cups (180 g) all-purpose flour, divided (1 cup for batter, 1 / 2 cup for dredging)
1 / 3 cup (45 g) cornstarch
1 tsp baking powder
1 tsp kosher salt, plus more to taste
1 tsp sugar (optional)
1 / 2 tsp paprika or a pinch of cayenne (optional)
1 cup (240 ml) very cold lager beer or sparkling water, plus a splash more if needed
2–3 large russet potatoes (about 2 lb / 900 g)
Neutral high-heat oil for frying (about 8 cups / 1.9 L), such as canola, peanut, or sunflower
Malt vinegar, to serve
Lemon wedges, to serve
Tartar sauce, to serve (optional)
Chopped parsley, for garnish (optional)

Instructions

Prep the potatoes: Peel (optional) and cut into thick chips/fries about 1/2 inch (1.25 cm) wide. Rinse and soak in cold water 20–30 minutes to remove excess starch. Drain and pat completely dry.
Heat the oil for the first fry: In a deep, heavy pot (at least 5 qt/4.7 L) or a deep fryer, heat oil to 275°F (135°C). Line a sheet pan with a wire rack or paper towels.
First fry (blanch) the chips: Fry the potatoes in batches 5–7 minutes until pale and just tender with no color. Do not brown. Drain on the rack and let cool at least 10 minutes (or chill 20–30 minutes) to firm up.
Make the batter: In a large bowl, whisk 1 cup (120 g) flour, cornstarch, baking powder, 1 teaspoon salt, sugar, and paprika/cayenne (if using). Pour in the very cold lager or sparkling water and whisk just until combined; a few small lumps are fine. Keep the batter cold.
Preheat for final fries: Increase oil temperature to 375°F (190°C).
Season and dredge the fish: Lightly season fillets with salt. Place the remaining 1/2 cup (60 g) flour in a shallow dish and dredge the fillets, shaking off excess. This helps the batter adhere.
Batter and fry the fish: Working one or two at a time, dip dredged fillets into the cold batter, let excess drip, then carefully lower into the 375°F (190°C) oil. Fry 4–6 minutes, turning once, until deep golden and crisp and the fish flakes easily (internal temp about 145°F/63°C). Transfer to the rack and keep warm in a 200°F (95°C) oven while you finish the chips.
Second fry the chips: Return the blanched chips to the 375°F (190°C) oil in batches and fry 2–3 minutes until golden and crisp. Drain and immediately season with salt.
Serve: Plate the hot chips with the fried fish. Splash with malt vinegar, add lemon wedges, and serve with tartar sauce. Garnish with chopped parsley if desired.