Name: Fish and Chips
Total time: 80 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 lb russet potatoes; 1.5 lb cod fillets; 1 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1 cup lager beer; 8 cup vegetable oil; 2 tsp kosher salt; to taste black pepper; 4 tbsp malt vinegar; 1/2 cup mayonnaise; 2 tbsp dill pickles; 1 tbsp capers; 1 whole lemon

← Recipes · Deep Fried · Fish and Chips

820 cal38g protein84g carbs35g fat1050mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch80 min activeShortcut45 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Fish and Chips

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Deep Fried80 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

russet potatoesscrubbed and cut into chips about 3/4 inch thick2 lb

cod filletscut into 4-inch lengths, patted very dry1.5 lb

all-purpose flourdivided, 1/2 cup for dredging1 3/4 cups

cornstarch1/4 cups

baking powder1 tsp

lager beerice cold1 cup

vegetable oilfor frying8 cups

kosher saltplus more for finishing2 tsp

black pepperto taste

malt vinegarfor sprinkling4 tbsp

mayonnaise1/2 cups

dill picklesfinely chopped2 tbsp

capersdrained and chopped1 tbsp

lemonhalf juiced, half cut into wedges1 whole

Cook it to

Fish145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Soak the cut chips in a big bowl of cold water for 30 minutes to pull out surface starch. Drain, then dry them thoroughly on clean kitchen towels; wet chips spit in hot oil.

2Stir the mayonnaise, pickles, capers and the juice of half the lemon together with a pinch of pepper. Chill the tartar sauce until serving.

3Pour the vegetable oil into a dutch oven so it comes no more than halfway up the sides. Heat to 300°F. Heat the oven to 200°F and set a wire rack over a baking sheet.

4Fry the chips in 2 or 3 batches for 8 to 10 minutes, until soft and just starting to color. Lift them out with a spider and lay them on a rack to rest, at least 15 minutes.

5Whisk 1 1/4 cups flour, the cornstarch, baking powder, 2 tsp salt and some pepper in a bowl. Pour in the cold beer and whisk just until smooth; a few small lumps are fine.

6Raise the oil to 375°F. Season the cod with salt, dredge in the remaining 1/2 cup flour and shake off the excess. Dip each piece in the batter, let the extra drip off, and lower it into the oil away from you.

7Fry the fish in 2 batches for 5 to 6 minutes, turning once, until deep golden and crisp. Move to a clean rack set over a baking sheet in the warm oven. Let the oil come back to 375°F between batches.

8Return the rested chips to the 375°F oil in batches for 2 to 3 minutes, until deep golden and crunchy. Drain on paper towels and salt right away.

9Serve the fish and chips together, sprinkled with malt vinegar, with lemon wedges and the tartar sauce.

10Turn off the heat and let the oil cool completely in the pot, which takes a few hours. Strain it through a fine sieve into a jar. If it looks clean you can reuse it for frying; the batter leaves flour behind, so if it is dark, cloudy or smells off, seal it in the jar and throw it away with the trash. Never pour it down the drain, where it hardens in the pipe.