Fish and Chips.

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 4 generous portions

• Recipe Intensity: Intermediate

• Primary Skill: Deep frying & emulsion battering

• Kitchen Equipment Required: Deep-fat fryer or heavy Dutch oven, deep-fry thermometer, wire cooling rack, spider strainer, food processor (optional, for peas).

Equipment & Heat Intensity Guide

Ingredients

For the Classic Chips

• 2.5 lbs (1.1 kg) Russet or Yukon Gold potatoes, peeled and sliced into ½-inch thick batons

• 2 tbsp White vinegar (for boiling water)

• High-smoke-point oil for frying (Peanut, Vegetable, or Canola oil)

• Sea salt to taste

For the Crisp Beer-Battered Fish

• 4 fresh Haddock or Cod fillets (approx. 6 oz / 170g each), skinless and pin-boned

• 1 cup (125g) All-purpose flour (plus extra ½ cup for dredging)

• 2 tbsp Cornstarch (creates an extra-crispy exterior)

• 1 tsp Baking powder

• ½ tsp Fine sea salt

• ¼ tsp Freshly ground black pepper

• 1 cup (240ml) Ice-cold dark ale or cold lager (substitute with cold sparkling water)

For the Scratch Tartar Sauce

• ¾ cup Mayonnaise

• 1 tbsp Fine capers, drained and chopped

• 2 tbsp Dill pickles, finely diced

• 1 tbsp Fresh dill, chopped

• 1 tsp Lemon juice

• ½ tsp Dijon mustard

• Salt and black pepper to taste

For the Minted Peas

• 2 cups (300g) Frozen sweet peas

• 2 tbsp Unsalted butter

• 2 tbsp Fresh mint, finely chopped

• 1 tsp Lemon zest

• Salt and fresh black pepper to taste

Step-by-Step Cooking Instructions

Step 1: Prepare the Tartar Sauce

1. In a medium glass bowl, combine mayonnaise, chopped capers, diced pickles, fresh dill, lemon juice, and Dijon mustard.

2. Stir thoroughly until evenly blended. Season with a pinch of sea salt and freshly cracked black pepper.

3. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to combine fully.

Step 2: Parboil & Blanch the Potatoes

1. Place the sliced potato batons into a large pot filled with cold water. Add 2 tablespoons of white vinegar and 1 teaspoon of salt.

2. Bring to a boil over High Heat. Reduce intensity to Medium and simmer for exactly 5 minutes. The potatoes should be slightly tender on the edges but still firm in the center.

3. Drain the potatoes carefully using a colander. Spread them out in a single layer on a paper-towel-lined baking sheet. Pat them dry completely and let them cool at room temperature.

Step 3: First Fry for the Chips (Blanching)

1. Fill a deep Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over Medium Heat until the temperature reaches 320°F (160°C).

2. Fry the potatoes in two small batches for 4–5 minutes per batch. Do not crowd the pot. The goal of this step is to cook the potato interior through without letting the outside turn golden or brown.

3. Use a spider strainer to lift the chips onto a wire cooling rack placed over a baking sheet. Allow them to rest for 10–15 minutes while you prepare the fish.

Step 4: Prepare the Batter & Fish Fillets

1. Pat the cod or haddock fillets completely dry using paper towels. Moisture on the fish will cause the batter to slip off during frying. Season both sides lightly with salt and black pepper.

2. In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, salt, and black pepper.

3. Place the remaining ½ cup of flour into a shallow tray or plate for dredging.

4. Just before frying, pour the ice-cold beer into the dry flour mixture. Whisk gently until just combined. A few small lumps are completely fine; do not overmix, or you will lose the light, airy texture created by the carbonation.

Step 5: Fry the Batter-Coated Fish

1. Increase the oil temperature to 350°F–365°F (175°C–185°C) over Medium-High Heat.

2. Take one fillet at a time and dredge it thoroughly in the shallow tray of plain flour, shaking off any excess.

3. Dip the dusted fillet into the cold beer batter, making sure it is fully coated. Lift it up and let excess batter drip back into the bowl for 2 seconds.

4. Carefully lower the fish into the hot oil away from you to avoid splashing. Fry 2 fillets at a time for 6 to 8 minutes, flipping halfway through, until the coating expands and turns deep golden brown.

5. Remove the fish with a spider strainer and rest it on a wire rack to drain. Sprinkle immediately with flaky sea salt. Repeat with the remaining fillets.

Step 6: Second Fry for the Chips

1. Raise the oil temperature to 375°F (190°C) over High Heat.

2. Return the pre-cooked chips to the hot oil in batches. Fry for 3 to 4 minutes until they turn light golden, crunchy, and crisp.

3. Transfer to paper towels, toss immediately with sea salt, and keep warm.

Step 7: Make the Minted Peas

1. Add frozen peas and butter to a small saucepan over Medium Heat. Cook for 3–4 minutes until hot and tender.

2. Remove from heat, stir in fresh mint and lemon zest, and mash roughly with a potato masher or fork. Season with salt and pepper to taste.

Plating and Presentation

Serve the golden beer-battered fish alongside a pile of crisp double-cooked chips. Add a scoop of warm minted peas, a glass ramekin of chilled tartar sauce, and lemon wedges on the side. Sprinkle malt vinegar over the fish and chips right before eating.