Fish and Chips
Fish and Chips
Ingredients
For the Chips
- 4 russet potatoes, medium
- as needed water, for soaking
- 6 cups vegetable oil, or enough for deep frying
- as needed kosher salt
For the Fish Batter
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 1/2 cups sparkling water, cold
For the Fish
- 1 1/2 pounds cod fillets, skinless, boneless, about 1-inch thick
- as needed kosher salt
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
- as needed tartar sauce, for serving
Instructions
- 1
Wash and peel the potatoes. Cut them into 1/4-inch thick matchsticks using a mandoline or a sharp knife.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min•🌡️ 300
- 5
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.
⏱️ 6 min•🌡️ 300
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 5 min
- 10
Increase the heat of the oil to 375°F. Maintain this temperature throughout the final frying process.
⏱️ 2 min•🌡️ 375
- 11
Dip each seasoned fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 2 min
- 12
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.
⏱️ 12 min•🌡️ 375
- 13
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.
⏱️ 1 min
- 14
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.
⏱️ 3 min•🌡️ 375
- 15
Remove the golden fries from the oil and place them on a clean wire rack. Immediately season them generously with kosher salt.
⏱️ 1 min
- 16
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fish and Chips
For the Chips
- 4 russet potatoes, medium
- as needed water, for soaking
- 6 cups vegetable oil, or enough for deep frying
- as needed kosher salt
For the Fish Batter
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 1/2 cups sparkling water, cold
For the Fish
- 1 1/2 pounds cod fillets, skinless, boneless, about 1-inch thick
- as needed kosher salt
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
- as needed tartar sauce, for serving
Instructions
- 1
Wash and peel the potatoes. Cut them into 1/4-inch thick matchsticks using a mandoline or a sharp knife.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min•🌡️ 300 - 5
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.
⏱️ 6 min•🌡️ 300 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 5 min - 10
Increase the heat of the oil to 375°F. Maintain this temperature throughout the final frying process.
⏱️ 2 min•🌡️ 375 - 11
Dip each seasoned fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 2 min - 12
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.
⏱️ 12 min•🌡️ 375 - 13
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.
⏱️ 1 min - 14
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.
⏱️ 3 min•🌡️ 375 - 15
Remove the golden fries from the oil and place them on a clean wire rack. Immediately season them generously with kosher salt.
⏱️ 1 min - 16
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.
⏱️ 1 min