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Fish & Chips

homemade fish and chips on a parchment covered rimmed baking sheet served with tartar sauce and lemon wedges
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

  • 3 large russet potatoes (about 3 pounds), scrubbed and cut into ⅓-inch-thick sticks (see Note)
  • 12 ounces pale ale (or other light beer)
  • 2 ¼ cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 4 teaspoons sea salt, plus more to taste
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • Vegetable oil or refined peanut oil, for frying
  • 1 -1 ¼ pounds fresh cod, cut into 2” x 5” inch-thick pieces
  • Freshly cracked black pepper
  • Malt vinegar, for serving (optional)
  • Tartar sauce, for serving (optional)

Method

  1. Fill a large bowl with ice and water. Add the potatoes to the bowl and soak for 15 minutes.

  2. Meanwhile, in a medium bowl whisk together the beer, 1¼ cups flour, baking powder, and 1½ teaspoons salt until smooth. The consistency should be a little runnier than pancake batter.

  3. In a shallow bowl, combine the remaining 1 cup flour, 2 teaspoons of the salt, cayenne, and garlic powder.

  4. Heat a 3-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Attach a deep-fry thermometer to the side of the pot. Drain the potatoes and pat completely dry. When the oil reaches 300°F, working in batches, carefully add the potatoes to the hot oil, and cook until beginning to soften, 3-4 minutes. Using a slotted metal spoon, transfer the potatoes to a paper-towel-lined sheet pan.

  5. Increase the heat to high until the oil temperature once again reaches 350°F.

  6. Season the fish all over with remaining ½ teaspoon salt. Dip each piece of fish into the flour mixture, then dip into the batter, allowing any excess batter to drip off. Carefully add 2-3 pieces of fish into the hot oil. Cook, flipping halfway through, until golden brown, 6-7 minutes. Using a slotted metal spoon, transfer the fish to a paper towel lined plate.

  7. Working in batches, return the potatoes to the oil and cook until golden brown and crispy, about 5 minutes. Transfer the potatoes to the paper-towel-lined sheet pan.

  8. Season the fish and chips with salt and pepper to taste. Serve with malt vinegar and tartar sauce on the side.


Note: Instead of cutting into sticks, you can use a mandolin slicer that has a ⅜ -inch setting.