Fish & Chips Recipe

Ingredients

• 2 lb (900g) white fish fillets such as cod, swai, pollock, or whiting
• 1 cup (160g) rice flour, for dredging
• 3/4 cup (95g) unbleached all-purpose flour
• 2 teaspoons baking powder (8g)
• 1 teaspoon salt (6g)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 16 fl oz (475ml) cold sparkling water or cold lager
• 6 large russet potatoes (about 3 lb / 1.4kg), peeled
• Water for soaking
• Salted water for boiling
• Neutral oil for frying (grapeseed, peanut, vegetable, canola, or sunflower oil)
• 1 cup (240g) mayonnaise
• 3 tablespoons (30g) finely chopped capers
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon (4g) finely chopped fresh parsley
• 1/4 teaspoon black pepper
• Pinch of salt, to taste

Instructions

1. 1

   Make the tartar sauceIn a small bowl, combine the mayonnaise, chopped capers, lemon juice, Dijon mustard, parsley, black pepper, and salt. Whisk until well mixed. Cover and refrigerate for at least 45 minutes before serving to allow the flavors to meld together. Serve alongside hot fish and chips with extra lemon wedges and malt vinegar, if desired.

2. 2

   Prepare the chipsCut the potatoes into thick chips, about ½-inch (1.25cm) wide. Place them in a large bowl, rinse well, then cover with fresh water. Let soak for 20 to 30 minutes to remove excess starch.

3. 3

   Bring a pot of salted water to a boil. Drain the potatoes and transfer them to the pot. Cook for 6 to 8 minutes, or until the potatoes are just beginning to soften but still hold their shape.

4. 4

   Drain immediately and return the potatoes to the warm pot. Cover with a lid or clean kitchen towel and gently shake the pot to rough up the edges slightly. Allow the potatoes to sit for 5 to 10 minutes so the remaining moisture can evaporate.

5. 5

   First FryHeat oil in a deep pot or fryer to 325°F (163°C). Working in batches, fry the potatoes for 4 to 5 minutes. At this stage they should be cooked through but still pale in color. Transfer the chips to a wire rack or paper towel-lined tray and allow them to cool for 10 to 15 minutes while you prepare the fish.

6. 6

   Make the batterPlace the rice flour for dredging in a shallow dish. In a separate mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and paprika. Slowly pour in the cold sparkling water or lager, whisking until a smooth batter forms. The batter should be thick enough to coat the fish but still flow easily from a spoon. Keeping the liquid very cold is one of the secrets to a light, crispy coating.

7. 7

   Prepare the fishPat the fish fillets completely dry with paper towels. Lightly coat each fillet in the rice flour, shaking off any excess. Dip the fish into the batter, ensuring each piece is evenly coated. Hold it from the tail and allow any excess batter to drip back into the bowl before frying.

8. 8

   Fry the fishIncrease the oil temperature to 350–375°F (177–190°C). Holding the fish by one end, slowly lower it into the hot oil. You can use your hands or a pair of tongs for this part. Anthony recommends holding the fish in place until about half of it begins to float before letting go. This helps the batter set properly and prevents the fish from sticking to the bottom of the pot. Fry the fish for 5 to 7 minutes, depending on thickness, until deeply golden and crisp. Transfer to a wire rack while the remaining fish cooks.

9. 9

   Second Fry for the chipsReturn the chips to the hot oil and fry for another 2 to 4 minutes, or until deeply golden and crisp on the outside. Remove from the oil, season immediately with salt, and serve alongside the hot fish.

10. 10

    ServeServe with malt vinegar, tartar sauce, lemon wedges, or mushy peas for a traditional British fish and chips experience.