https://www.epicurious.com/recipes/food/views/fish-and-chips

Fish and Chips Recipe

  • Active Time

    90 minutes
  • Total Time

    2 hours 30 minutes
Fish and chips (batter-fried fish served with french fries) is a British favorite some historians trace to Sephardic Jewish communities in 17th-century England. In England, you’d likely head to your local pub or chippy (i.e., fish and chips shop) to satisfy a craving, but the dish is relatively easy to replicate at home. You only need white fish fillets, hot oil, and starchy russet potatoes to make crispy magic. Bonus: When you make it at home, you can customize your fish and chips recipe to your liking. Add a pinch of cayenne or a dash of hot sauce to the flour mixture for a kickier batter, or stir in a teaspoon of turmeric or paprika for color and flavor.

This recipe for beer-battered fish makes for a breading with a delicately yeasty flavor. Use any relatively light beer you like to drink, from English amber ale to a malty lager. A darker beer will also work, though it will add richer, often smoky or chocolaty flavor and color. Steer clear of hoppy IPAs, which can make fried food taste bitter. If you’d rather skip the alcohol, use plain seltzer or club soda instead.

In most corners of London, the traditional fish and chips accompaniment is malt vinegar, but serve yours with tartar sauce or even ketchup if you prefer. While many consider fish and chips a meal unto itself, you could serve with mushy peas, another British classic, or a sharply dressed green salad or vinegar-based coleslaw for cool, tangy contrast.

Ingredients

4 servings

4 large russet potatoes (about 2¼ lb.)

3 qt. vegetable oil (96 oz.)

2 cups (250 g) all-purpose flour, divided

1 (12-oz.) bottle cold beer (preferably ale)

Kosher salt

¼ tsp. freshly ground black pepper

1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1"-wide strips (5–6" long)

Malt vinegar, for serving

Special Equipment

a deep-fry thermometer

Preparation

  1. Step 1

    Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½"-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes.

    Step 2

    Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high heat until thermometer registers 325°. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one-third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Using a slotted spoon, transfer to fresh paper towels to drain. Working in batches, fry remaining potatoes, returning oil to 325° between batches. Remove oil from heat and reserve. Let potatoes cool, about 25 minutes.

    Step 3

    Heat reserved oil over medium-high heat until thermometer registers 350°. Place oven racks in upper and lower thirds of oven; preheat to 250°.

    Step 4

    Working in batches, fry potatoes again until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350° between batches. Using slotted spoon, transfer to fresh paper towels and drain briefly, then arrange in a single layer in a shallow baking pan. Keep warm in upper third of oven.

    Step 5

    Increase oil temperature to 375°. Sift 1½ cups (187 g) all-purpose flour into a medium bowl, then whisk in one 12-oz. bottle cold beer gently until just combined. Stir in ¼ tsp. kosher salt.

    Step 6

    Pat fish dry. Sprinkle 1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1"-wide strips (5–6" long), on both sides with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Dredge in remaining ½ cup (63 g) all-purpose flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4–5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven. Working in batches, fry remaining fish, returning oil to 375° between batches.

    Step 7

    Season fish and chips with kosher salt. Arrange on a platter or divide among plates. Serve with malt vinegar alongside.

    Do Ahead: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

    Editor’s note: This recipe for fish and chips was first printed in the January 2004 issue of ‘Gourmet.’ Head this way for more of our best fish recipes →


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