Fish and chips

Ingredients

• 1.5 lbs Cod -- substitute: Halibut
• 2 lbs Potato
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Salt
• ½ tsp White Pepper
• 1 cup Water
• 2 quarts Vegetable Oil
• ¼ cup Malt Vinegar
• 1 Lemon -- substitute: Lime

Steps

1. Cut the potatoes into thick chips, about ¼ inch thick and 3 inches long. Soak them in cold water for at least 30 minutes to remove excess starch.

   10 min — water should look slightly cloudy from the starch

2. Drain the potatoes thoroughly and pat dry with a clean kitchen towel, ensuring they are completely dry before frying.

   5 min — no visible moisture on the surface

3. Heat the vegetable oil to 300°F in a deep heavy-bottomed pot or deep fryer. Working in batches, fry the potatoes for 8–10 minutes until they are soft inside but not yet golden.

   15 min — potatoes should be tender when pierced with a fork but pale in color

4. Remove the parboiled chips with a slotted spoon and drain on paper towels. Set aside until ready for the final fry.

   2 min — chips should be resting on absorbent paper

5. Pat the fish fillets dry with paper towels and season both sides lightly with salt and white pepper.

   3 min — fish surface should be dry to the touch

6. In a bowl, whisk together the flour, baking powder, salt, and white pepper. Pour in the cold sparkling water and stir until you have a smooth, thick batter that coats the back of a spoon.

   5 min — batter should be the consistency of thick pancake batter, with no lumps

7. Increase the oil temperature to 350°F. Working one at a time, dip each fish fillet into the batter, coating completely, then carefully lower it into the hot oil. Fry for 6–8 minutes until the batter is deep golden brown and crispy.

   12 min — batter should be dark golden brown and sound crispy when tapped with a spoon

8. Remove the battered fish to a paper-towel-lined plate and season immediately with a pinch of salt.

   2 min — fish should be draining excess oil onto the paper towels

9. Increase the oil temperature to 375°F and fry the parboiled chips in batches for 2–3 minutes until golden and crispy.

   8 min — chips should be golden brown and crispy on the outside

10. Drain the chips on fresh paper towels, season generously with salt, and serve immediately alongside the fish with malt vinegar and lemon wedges on the side.

    2 min — chips should still be steaming hot

Additions

• Butter — Enriches both components; melted over flaked cod and mashed potato creates a silky, luxurious finish that highlights the cod's delicate sweetness.
• Lemon — Brightens the mild, earthy pairing with acidity; a squeeze of fresh lemon juice cuts through richness and prevents the dish from tasting flat.
• Parsley — Adds freshness and visual appeal; its mild herbal note complements cod's clean ocean flavor without overwhelming it.
• Garlic — Provides savory depth that both ingredients readily absorb; roasted garlic mellows into sweetness, while raw garlic adds bite to purées and chowders.

Plating ideas

• Serve the fish and chips wrapped in traditional paper or on a wooden board, with malt vinegar in a small dish for dipping and lemon wedges alongside. — The paper wrapping keeps everything hot and is part of the authentic experience
• Arrange the fish fillet on top of a bed of hot chips on a plate, garnish with fresh parsley and a lemon wedge, and serve with tartar sauce on the side. — A more formal plating for home dining
• Serve with mushy peas spooned alongside the chips and a small ramekin of malt vinegar for drizzling. — Mushy peas are the traditional British accompaniment