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Classic Fish and Chips

Classic fish and chips pairs beer-battered cod with twice-fried russet potato chips. The fish fries until deep golden with a crisp coating, while the chips turn tender inside and golden and crisp outside.
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Prep Time 20 minutes
Cook Time 32 minutes
Soaking time 30 minutes
Total Time 1 hour 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 4 russet potatoes medium, about 2 pounds, scrubbed and cut into 1/2-inch sticks
  • 2 qt cold water
  • 2 qt vegetable oil for frying
  • 1.5 tsp kosher salt divided
For the fish
  • 1.5 lb cod fillets skinless, cut into 4 pieces about 1 inch thick
  • 0.5 cup all-purpose flour for dredging
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 0.5 tsp ground black pepper
  • 1.25 cups cold lager beer

Equipment

  • 1 6-quart Dutch oven
  • 2 rimmed baking sheet

Method
 

Prepare the chips
  1. Heat the oven to 200°F.
  2. Place a wire rack over a rimmed baking sheet in the oven for holding the fish, and set a second rack over a second rimmed baking sheet near the stove for the chips.
  3. Put the potato sticks in a large bowl, cover with the cold water, and soak for 30 minutes.
  4. Drain the potatoes and pat them thoroughly dry with clean kitchen towels.
  5. Pour the vegetable oil into a 6-quart Dutch oven, attach a deep-fry thermometer, and heat over medium-high heat to 325°F.
  6. Fry the potatoes in 3 batches for 5 to 6 minutes per batch, keeping the oil near 325°F, until tender but still pale.
  7. Transfer the potatoes to the room-temperature rack.
Batter and fry the fish
  1. Pat the cod dry with paper towels.
  2. Put the 1/2 cup flour in a shallow dish and dredge each piece of cod, shaking off the excess flour.
  3. In a medium bowl, whisk together the 1 cup flour, cornstarch, baking powder, 1 teaspoon of the kosher salt, and black pepper.
  4. Whisk in the beer just until no dry pockets remain.
  5. Heat the oil to 350°F.
  6. Dip 2 pieces of cod in the batter, let the excess drip back into the bowl, and carefully lower them into the oil.
  7. Fry the fish in 2 batches for 4 to 6 minutes per batch, maintaining the oil near 350°F, until deep golden and the thickest part reaches 145°F.
  8. Transfer each batch to the rack in the oven.
Finish the chips
  1. Heat the oil to 375°F.
  2. Fry the potatoes in 2 batches for 2 to 3 minutes per batch, until golden and crisp.
  3. Transfer the chips to the room-temperature rack.
  4. Sprinkle the chips with the remaining 1/2 teaspoon kosher salt and serve with the fish.

Notes

For the crispiest results, keep the frying oil near the stated temperatures and serve the fish and chips promptly. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free variation, use a gluten-free all-purpose flour blend and gluten-free lager.