Entree: Gibraltar – Gibraltar-style Fish and Chips (Battered and fried Mediterranean white fish served with hand-cut fried potatoes and traditional condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each, skin removed (sea bass, cod, or hake)
- 1 1/2 cups (190 g) all-purpose flour, divided
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) kosher salt, plus extra for seasoning
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) cold beer or sparkling water
- 2 lb (900 g) russet potatoes, peeled and cut into 3/4-inch (2 cm) chips
- 4 cups (960 ml) vegetable oil or other neutral frying oil
- 4 tbsp (60 ml) malt vinegar, or to taste
- 1/2 cup (120 ml) tartar sauce, for serving
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Rinse cut potatoes and soak in cold water for 30 minutes to remove excess starch, then drain and pat completely dry.
2. Heat oil in a deep pan or fryer to 300°F (150°C). Blanch the chips in batches for 4–5 minutes until just softened but not colored; remove and drain on paper towels.
3. Increase oil temperature to 375°F (190°C). Fry the blanched chips a second time in batches for 3–4 minutes until golden and crisp. Drain on paper towels and season with salt.
4. Meanwhile, prepare the batter: in a bowl whisk together 1 cup (125 g) flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold beer or sparkling water until a smooth, slightly thick batter forms. Keep cold.
5. Lightly dredge each fish fillet in the remaining 1/2 cup (65 g) flour, shaking off excess, then dip into the batter to coat completely.
6. Fry battered fillets in the hot 375°F (190°C) oil 2 at a time for 4–6 minutes until golden brown and cooked through (internal temperature about 145°F / 63°C). Drain on a rack or paper towels.
7. Serve the fish immediately with hand-cut chips, lemon wedges, malt vinegar, and tartar sauce. Garnish with chopped parsley if desired.