Recipe: Fish & Chips
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
6 servings
Ingredients
  • ¾ cup mayonnaise
  • 2 tablespoons minced parsley
  • 2 tablespoons minced cornichons
  • 2 tablespoons minced capers
  • 1 tablespoon malt vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground pepper, to taste
  • Vegetable oil, for frying
  • 4 medium (3 pounds) russet potatoes, cut into ½-inch batons and rinsed
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1½ cups dark beer
  • 2 pounds cod fillets, cut into 5-by-1-inch strips
  • Tartar sauce, for serving
  • Lemon wedges, for serving
  • Malt vinegar, for serving
Directions
  1. Make the tartar sauce: In a small bowl, stir all the tartar sauce ingredients until smooth, then set aside.
  2. Make the fish and chips: Preheat the oven to 250º. In a 6-quart Dutch oven, heat 2 inches of vegetable oil to 275º and line 3 baking sheets with paper towels. Working in 2 batches, blanch the potatoes in the oil until tender, but still pale in color, 6 minutes. Using a slotted spoon, transfer the potatoes to one of the prepared baking sheets to drain. Let cool completely in a single layer, allowing the fries to formed a tacky skin.
  3. Increase the oil temperature to 375º. Working in 2 batches, fry the blanched potatoes until golden brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the potatoes to the second prepared baking sheet to drain. Keep warm in the oven until ready to serve.
  4. In a medium bowl, whisk together the flour, baking powder and salt until incorporated. Whisk in the beer until a smooth batter forms. Season the fish with salt, then, working in batches, dip the fish pieces into the batter and slowly drop into the fryer. Fry until golden brown and cooked through, 2 to 3 minutes, then transfer to the third prepared baking sheet to drain. Season immediately with salt.
  5. Divide the fish and chips between plates and serve with tartar sauce, lemon wedges and malt vinegar.