Fish and Chips

Nutrition · per serving

Steps

1. 1

   Heat the oil in a deep, heavy pot to 160°C. While it heats, rinse the cut potatoes under cold water, then dry them very well with a clean towel; dry potatoes fry more crisply and splatter less.

   500 g russet potatoes, peeled and cut into thick chips1.2 L neutral oil, for frying
2. 2

   Fry the potatoes at 160°C for 5 to 6 minutes until softened and pale, not browned. Lift them out and let them drain briefly; this first fry cooks the interior so the second fry can crisp them fast.

   500 g russet potatoes, peeled and cut into thick chips1.2 L neutral oil, for frying
3. 3

   Meanwhile, stir together the tartar sauce until combined. Taste and adjust with a little more lemon if you like a brighter sauce, then set aside.

   80 g mayonnaise25 g finely chopped dill pickles10 g capers, drained and finely chopped10 ml lemon juice5 g Dijon mustard1 g black pepper
4. 4

   Pat the cod dry and cut into 2 equal pieces if needed. In a bowl, whisk the flour, cornstarch, baking powder, salt, and pepper. Add the cold beer and egg and whisk just until smooth; a few tiny lumps are fine and help keep the batter light.

   300 g cod fillets, skinless and boneless100 g plain flour30 g cornstarch4 g baking powder4 g fine salt1 g black pepper160 ml cold lager or pale beer1 large egg
5. 5

   Increase the oil temperature to 190°C. Toss the cod lightly in the flour for dusting, shaking off excess; this helps the batter cling evenly.

   1.2 L neutral oil, for frying300 g cod fillets, skinless and boneless20 g plain flour, for dusting
6. 6

   Dip each piece of cod into the batter, let excess drip off, then carefully lower into the hot oil. Fry for 5 to 6 minutes, turning once if needed, until the coating is deep golden and the fish flakes easily in the center.

   300 g cod fillets, skinless and boneless100 g plain flour30 g cornstarch4 g baking powder4 g fine salt1 g black pepper160 ml cold lager or pale beer1 large egg1.2 L neutral oil, for frying
7. 7

   Return the blanched chips to the 190°C oil and fry for 2 to 3 minutes until golden and crisp. Drain and season immediately with the salt while hot.

   500 g russet potatoes, peeled and cut into thick chips1.2 L neutral oil, for frying4 g fine salt
8. 8

   Serve the fish and chips immediately with tartar sauce and lemon wedges. For the best texture, plate as soon as the fish comes out of the oil.

   300 g cod fillets, skinless and boneless500 g russet potatoes, peeled and cut into thick chips80 g mayonnaise25 g finely chopped dill pickles10 g capers, drained and finely chopped10 ml lemon juice5 g Dijon mustard1 g black pepper1 whole lemon lemon, cut into wedges

Origin & History

Fish and chips became deeply rooted in North America through British influence and grew into a popular diner, pub, and seaside favorite. American versions often feature beer batter and tartar sauce, giving the dish a crisp, hearty style that remains especially popular in casual seafood restaurants.