The chips go into the oil twice. A first pass at 325°F cooks them through while they stay pale; a second at 375°F, after the fish, turns them deep golden and crisp.
The batter is mixed at the last minute with cold lager or sparkling water and left lumpy, which is what gives the craggy shell around the cod or haddock.
What Goes in the Oil, and at What Temperature
One pot, two temperatures, three passes.
325°F
Chips, first fry
4 to 5 minutes, tender but pale.
Raise to 375°F
Nothing yet
The oil recovers while the batter is mixed.
375°F
Floured, battered fish
5 to 7 minutes to 145°F, drained on a rack.
375°F
Chips, second fry
2 to 3 minutes to deep golden, then salted.
How to Make It
Chips rinsed, oil at 325°F
Rinse the cut potatoes under cold water, dry thoroughly and heat the frying oil to 325°F.
First fry, still pale
Fry the chips in batches 4 to 5 minutes until tender but pale. Drain, then raise the oil to 375°F.
Batter mixed cold
Whisk 1 cup flour, the baking powder, 3/4 tsp salt and black pepper, then whisk in the cold lager or sparkling water just until a lumpy batter forms.
Fish dusted, dipped and fried
Dust the fish with the remaining 1/4 cup flour, dip in the batter and fry at 375°F for 5 to 7 minutes, until crisp, golden and 145°F. Drain on a rack.
Chips fried again
Return the chips to the 375°F oil 2 to 3 minutes, until deep golden and crisp, then season with the remaining salt.
Tartar sauce and lemon
Stir together the mayonnaise, dill pickle, lemon juice and parsley, and serve the fish and chips with the sauce and lemon wedges.
Success Tips
- Dry the rinsed chips completely; wet potatoes drop the oil temperature and spit.
- Mix the batter only when the oil is already at 375°F, so the bubbles are still active when the fish goes in.
- Fry two fish portions at a time to keep the oil from crashing below frying temperature.
Ingredient Notes
- Cod or haddock
- A pound and a half cut into four portions and patted dry so the batter sticks.
- Cold lager or sparkling water
- One cup, straight from the refrigerator, whisked in at the last moment.
- Flour, divided
- One cup goes into the batter and a quarter cup dusts the fish.
Why This Recipe Works
- Two frying temperatures let the potato cook through before the surface crisps.
- Cold liquid and minimal whisking keep the batter light rather than tight and bready.
- Dusting the fish in flour first gives the batter something to hold onto.
- Resting the fried fish on a rack keeps the underside from steaming soft.
Serving Ideas
Plate each portion with a heap of chips, a ramekin of the tartar sauce and a lemon wedge, with parsley scattered over.
Storage and Reheating
Refrigerate
Fried fish and chips want eating straight away. Reheat leftovers in a hot oven on a rack, never covered.
Frequently Asked Questions
Do I have to use beer?
Cold lager or sparkling water both work; one cup of either goes into the batter.
How do I know the fish is done?
It reads 145°F after 5 to 7 minutes at 375°F.
