Target: 6 × 4 inches · landscape

Classic Fish and Chips

65 min · 4 servings

Ingredients

□ 2 lb russet potatoes, scrubbed and cut into chips

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□ 1 1/2 cups all-purpose flour, divided

□ 1 tsp baking powder

□ 1 tsp kosher salt, plus more for serving

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□ 2 qt neutral frying oil

□ 1/2 cup mayonnaise

□ 2 tbsp chopped dill pickles and capers

□ 1 cup frozen peas, malt vinegar, and lemon wedges

1. Cut, rinse, and thoroughly dry the chips. Mix the tartar sauce and chill it.

2. Blanch chips at 325 F until tender and pale. Mix the cold, lightly lumpy batter.

3. Flour the dry fish. At 375 F, batter and fry it until golden and flaky.

4. Crisp chips at 375 F; warm and mash peas. Salt and serve right away with sauces and vinegar.

Cook’s note: Cold batter and hot oil make a lighter, crisper coating; fry in batches.