Fish and Chips

Crisp beer-or-sparkling-water battered fish, double-fried hand-cut chips, tartar sauce, and tangy peas make a practical British-style supper.

65 min

4 servings

Ingredients

2 lb russet potatoes, scrubbed and cut into chips

1 1/2 cups all-purpose flour, divided

1 tsp baking powder

1 tsp kosher salt, plus more for serving

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

Deep Dutch oven · Deep-fry thermometer · Wire rack and sheet pan · Mixing bowl · Whisk

Keep the oil steady

Let the oil return to temperature between batches; crowding it makes the coating greasy.

British pantry swaps

Cider vinegar stands in for malt vinegar, and simply buttered peas are a good alternative to mushy peas.

01. Rinse the cut potatoes and dry them completely; dry chips fry more safely and become crisper.

02. Stir mayonnaise with pickles, capers, lemon, and salt, then chill while the frying begins.

03. Fry the chips at 325 F until tender but pale, then drain them on a rack for the second fry later.

04. Whisk flour, baking powder, salt, and cold sparkling water or beer only until combined so the batter stays light.

05. Flour dry fish portions and shake off excess for a thin base that holds the batter.

06. At 375 F, batter and fry fish in batches until crisp, golden, and easily flaked.

07. Fry the chips again at 375 F until crisp; roughly mash warmed peas with salt and vinegar.

08. Salt the fish and chips and serve immediately with tartar sauce, lemon, peas, and malt or cider vinegar.