Seafood & Catch · Free recipe
Classic Fish and Chips
Flaky cod in a shatteringly crisp beer batter with thick golden fries. The pub classic, made right at home with a light, crackly crust.
Step 1
Soak the cut fries in a bowl of cold water for 15 minutes to remove surface starch, then drain and dry them thoroughly with a clean towel; wet fries splatter and turn soggy.
Step 2
Pour the oil into a large, deep, heavy pot so it is about 3 inches deep, leaving plenty of headroom, and heat over medium to 325 degrees Fahrenheit.
Step 3
Fry the potatoes in two batches for 4 to 5 minutes each, just until soft but not browned. Lift them out with a spider and drain on paper towels; this is the first fry.
Step 4
Raise the oil temperature to 375 degrees Fahrenheit.
Step 5
Return the fries to the hot oil in batches and fry for 3 to 4 minutes until golden and crisp. Drain, season with salt, and keep warm in a 200 degree Fahrenheit oven.
Step 6
Lower the oil back to 350 degrees Fahrenheit for the fish.
Step 7
In a bowl, whisk together the 1 1/2 cups flour, baking powder, salt, and pepper, then pour in the cold beer and whisk just until smooth; a cold batter fries up crispier.
Step 8
Pat the fish fillets very dry, then dredge each in the 1/4 cup plain flour and shake off the excess so the batter clings.
Step 9
Dip a floured fillet into the batter, letting the excess drip off, then lower it gently into the oil, laying it away from you.
Step 10
Fry 2 fillets at a time for 5 to 7 minutes, turning once, until deep golden and crisp. The fish inside should reach 145 degrees Fahrenheit and flake easily.
Step 11
Drain the fish on a wire rack, not paper towels, so the bottom stays crisp.
Step 12
Serve immediately with the fries, lemon wedges, and tartar sauce.
Tips from the test kitchen
- Keep the batter ice cold right up until frying; warmth makes it greasy and heavy.
- Use a thermometer and fry in batches so the oil temperature does not crash.
