Fish and Chips

A recipe for Fish and Chips with a prep time of 25 minutes and a cook time of 20 minutes, serving 4 hungry portions. The intensity level is intermediate, requiring careful oil temperature management.

Ingredients

• 4 large Russet or Maris Piper potatoes, peeled and cut into 1/2-inch thick batons
• 2 tablespoons white vinegar (for boiling)
• 1 tablespoon kosher salt (for boiling water)
• Neutral frying oil (canola, peanut, or vegetable oil), for deep frying
• 4 firm white fish fillets (cod, haddock, or pollock), about 6 to 8 ounces each
• 1 cup all-purpose flour, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper (for dredge)
• 1 1/2 cups all-purpose flour (for batter)
• 2 tablespoons cornstarch (for batter)
• 1 teaspoon baking powder (for batter)
• 1 teaspoon salt (for batter)
• 1/2 teaspoon garlic powder (for batter)
• 1 1/4 to 1 1/2 cups ice-cold sparkling water or light beer (for batter)
• Flaky sea salt and malt vinegar (for serving)
• Homemade tartar sauce (for serving)
• Fresh lemon wedges (for serving)

Instructions

1. Cut the Potatoes: Peel the Russet potatoes and cut them evenly into 1/2-inch thick sticks. Uniformity ensures even cooking.
2. Rinse: Place the cut chips in a large bowl of cold water for at least 30 minutes to remove excess surface starch. Drain thoroughly and pat completely dry with paper towels.
3. Boil: Place the dried potatoes into a large pot of boiling water seasoned with 1 tablespoon of kosher salt and 2 tablespoons of white vinegar. The vinegar helps the potatoes hold their shape.
4. Simmer: Cook for about 4 to 5 minutes until the edges are slightly tender, but the centers remain firm.
5. Dry: Drain the potatoes gently through a colander and spread them out on a wire cooling rack. Allow them to cool and dry completely for 15 minutes.
6. Heat the Oil: Fill a deep, heavy-bottomed Dutch oven or an electric deep fryer halfway with neutral frying oil. Heat the oil to 325°F (165°C) for the first fry of the chips.
7. Whisk Batter: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, cornstarch, baking powder, salt, and garlic powder.
8. Add Carbonation: Slowly pour in the ice-cold sparkling water (or beer), whisking continuously until a smooth, pancake-batter-like consistency is formed. Keep the batter bowl resting over a larger bowl filled with ice cubes to keep it ice-cold.
9. First Fry (Blanching): Carefully add the dry par-boiled potatoes to the 325°F oil in small batches. Fry for 5 to 6 minutes until cooked through and pale blonde (do not let them brown yet). Remove with a slotted spoon and drain on paper towels or a wire rack.
10. Increase Oil Temp: Turn up the oil heat to 375°F (190°C).
11. Second Fry: Return the blanched chips to the hot oil for a second fry for 2 to 3 minutes, until golden brown and exceptionally crispy. Remove, shake off excess oil, season immediately with sea salt, and keep warm in a low oven.
12. Dredge: Pat the fish fillets completely dry with paper towels. Lightly dust each fillet in the seasoned flour dredge, shaking off any excess. This helps the wet batter adhere smoothly.
13. Coat: Hold the floured fish by the tail end and dip it completely into the ice-cold batter, letting any thick drips fall away.
14. Drop and Fry: Carefully lower the battered fish into the 375°F oil, holding it partially submerged for 5 seconds before releasing it so it doesn’t stick to the bottom of the pan. Cook for 5 to 7 minutes, turning once halfway through, until the batter is deeply golden, crisp, and the fish flakes easily with a fork (internal temperature reaches 145°F).
15. Drain: Transfer the fried fish to a wire rack set over a baking sheet to maintain crispness.

Notes

Estimated nutrition per serving (1 fillet + 1 portion of chips): 680 kcal, 28g Total Fat, 3.5g Saturated Fat, 70mg Cholesterol, 740mg Sodium, 78g Total Carbohydrates, 6g Dietary Fiber, 2g Sugars, 32g Protein.