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Wash and peel the potatoes. Cut them into 1/4-inch thick matchsticks using a mandoline or a sharp knife.

Place the cut potato matchsticks into a large bowl and cover with cold water. Rinse them a few times, changing the water until it runs clear. This removes excess starch.

Drain the potatoes thoroughly and spread them out on a clean kitchen towel. Pat them very dry, ensuring no moisture remains. This is crucial for crispy fries.

In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 300°F. Use a deep-fry thermometer to monitor the temperature.

Working in batches to avoid overcrowding, carefully add the potato matchsticks to the hot oil. Blanch fry them for 2 minutes, stirring occasionally to prevent sticking. This step cooks them from the inside.

Remove the blanched fries from the oil with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain and cool. At this stage, the fries can be prepped several hours ahead and left at room temperature.

While the fries are cooling, prepare the fish batter. In a large bowl, combine the all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, paprika, and 1 teaspoon of kosher salt. Whisk these dry ingredients together thoroughly.

Pour in the 1 1/2 cups of cold sparkling water into the dry ingredients. Whisk the mixture until it forms a smooth batter with the consistency of a thin pancake batter. Set aside to rest.

Pat the cod fillets very dry with paper towels. Cut the fillets into desired portion sizes, typically 2-3 pieces per fillet. Season both sides of the fish pieces generously with kosher salt.

Increase the heat of the oil to 375°F. Maintain this temperature throughout the final frying process.

Dip each seasoned fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the battered fish into the hot 375°F oil, frying in batches to avoid overcrowding the pot. Fry until the fish is golden brown and cooked through, about 4-6 minutes per batch, flipping halfway if needed.

Immediately remove the fried fish from the oil and place it on a clean wire rack set over a baking sheet. While still hot, immediately sprinkle with additional kosher salt to taste.

Once the fish is fried, add the blanched fries to the 375°F hot oil. Fry them until golden brown and crispy, which should take 2 to 3 minutes. Do not overcrowd the pot.

Remove the golden fries from the oil and place them on a clean wire rack. Immediately season them generously with kosher salt.

Serve the hot fish and chips immediately, traditionally in a paper cone. Garnish with fresh chopped parsley and lemon wedges. Serve with tartar sauce on the side.


Wash and peel the potatoes. Cut them into 1/4-inch thick matchsticks using a mandoline or a sharp knife.

Place the cut potato matchsticks into a large bowl and cover with cold water. Rinse them a few times, changing the water until it runs clear. This removes excess starch.

Drain the potatoes thoroughly and spread them out on a clean kitchen towel. Pat them very dry, ensuring no moisture remains. This is crucial for crispy fries.

In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 300°F. Use a deep-fry thermometer to monitor the temperature.

Working in batches to avoid overcrowding, carefully add the potato matchsticks to the hot oil. Blanch fry them for 2 minutes, stirring occasionally to prevent sticking. This step cooks them from the inside.

Remove the blanched fries from the oil with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain and cool. At this stage, the fries can be prepped several hours ahead and left at room temperature.

While the fries are cooling, prepare the fish batter. In a large bowl, combine the all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, paprika, and 1 teaspoon of kosher salt. Whisk these dry ingredients together thoroughly.

Pour in the 1 1/2 cups of cold sparkling water into the dry ingredients. Whisk the mixture until it forms a smooth batter with the consistency of a thin pancake batter. Set aside to rest.

Pat the cod fillets very dry with paper towels. Cut the fillets into desired portion sizes, typically 2-3 pieces per fillet. Season both sides of the fish pieces generously with kosher salt.

Increase the heat of the oil to 375°F. Maintain this temperature throughout the final frying process.

Dip each seasoned fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the battered fish into the hot 375°F oil, frying in batches to avoid overcrowding the pot. Fry until the fish is golden brown and cooked through, about 4-6 minutes per batch, flipping halfway if needed.

Immediately remove the fried fish from the oil and place it on a clean wire rack set over a baking sheet. While still hot, immediately sprinkle with additional kosher salt to taste.

Once the fish is fried, add the blanched fries to the 375°F hot oil. Fry them until golden brown and crispy, which should take 2 to 3 minutes. Do not overcrowd the pot.

Remove the golden fries from the oil and place them on a clean wire rack. Immediately season them generously with kosher salt.

Serve the hot fish and chips immediately, traditionally in a paper cone. Garnish with fresh chopped parsley and lemon wedges. Serve with tartar sauce on the side.
