Crispy Fish and Chips
This easy fish and chips recipe features crispy battered fish, golden fries, and simple steps for perfect pub-style results.
Ingredients
- 4 large russet potatoes, peeled and cut into even ½-inch thick strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1½ cups whole milk
- 1 large egg, room temperature
- 4 cups vegetable oil, for frying
- 1½ pounds cod fillets, cut into 4-ounce pieces
- Tartar sauce, for serving
- lemon wedges, for serving
Instructions
- Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes (or up to 2 hours). This helps remove excess starch for a crispier result. Drain and pat dry thoroughly with paper towels before frying.
- In a medium bowl, whisk together flour, baking powder, kosher salt, black pepper, and cayenne pepper. Add the milk and egg, and whisk until the batter is smooth and well combined. Let the batter rest at room temperature for 20 minutes.
- In a large, heavy-bottomed pot or deep Dutch oven, heat vegetable oil to 365°F, using a deep-fry thermometer for accuracy. Line a large baking sheet with paper towels and set aside.
- Working in batches, carefully lower the dried potato strips into the hot oil and fry for 3 to 4 minutes, or until tender but not yet browned. Transfer them to the prepared baking sheet to drain. Let cool slightly.
- Pat the cod fillets dry with paper towels. Dip each piece into the prepared batter, allowing the excess to drip off, then carefully lower into the hot oil. Fry for 4 to 5 minutes per side, or until golden brown and crisp, and the internal temperature reaches 145°F. Adjust heat as needed to maintain 365°F. Transfer the fried fish to a clean paper towel-lined tray to drain.
- Return the partially cooked potatoes to the hot oil and fry again for 1 to 2 minutes, or until golden and crispy. Drain well on paper towels and season immediately with kosher salt.
- Serve the crispy fish and chips hot with tartar sauce and lemon wedges on the side.