Ingredients

For the Chips
Kennebec potatoes, about 3 to 4 pounds
Cold water for soaking
Distilled white vinegar, 45 grams
Neutral oil for frying (canola, vegetable, soybean, or beef tallow)
Salt to taste

For the Fish
Fresh Atlantic cod, 1 to 1¼ pounds
Light salt for seasoning
All-purpose flour, 25 grams
White rice flour, 25 grams

For the Beer Batter
All-purpose flour, 75 grams
White rice flour, 75 grams
Salt, 2 grams
Baking powder, 2 grams
Cold beer (green bottle preferred), about ¾ of a 12-ounce bottle

For the Tartar Sauce
Mayonnaise, 175 grams
Chopped bread and butter pickles, 100 grams
Capers, 20 grams
Chopped parsley, 10 grams
Minced and rinsed red onion, 30 grams
Dijon mustard, 40 grams
Juice of half a lemon
Pressed garlic clove, 1 small

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Instructions

Step 1: Peel and cut potatoes into thick chips. Soak in cold water, rinsing 2–3 times until water runs clear. Refrigerate for 2 to 24 hours.
Step 2: Boil chips in vinegar water for 10 minutes. Drain and cool on a rack. Blot dry and freeze for 30 minutes.
Step 3: Heat oil to 285°F and fry chips for 5 minutes. Drain and chill again.
Step 4: Cut cod into smaller fillets. Lightly salt and let rest for 10 minutes. Blot excess moisture. Coat in 50/50 flour mix.
Step 5: Whisk batter ingredients, keeping it cold. Coat each fish piece lightly and gently fry at 375°F for 4 minutes, two pieces at a time.
Step 6: Fry chilled chips at 360°F for 7–8 minutes until golden and glassy. Season with salt while hot.
Step 7: Mix tartar sauce ingredients in a bowl. Serve everything hot with lemon wedges, tartar sauce, and malt vinegar.

Notes

Frozen fries can be used instead of fresh potatoes and still taste great
Rice flour gives the crispiest result and holds better than cornstarch
Keep oil temperature steady by frying in small batches
If using frozen fish, dry it well before battering
The batter should be cold and slightly runny for best crispiness

Author: Emilie Faivre
Prep Time: 45 minutes (includes soaking & cutting)
Cook Time: 35 minutes
Category: Main Course
Method: Deep Frying
Cuisine: British