Chef's Tip
For the crispiest fish and chips, make sure your oil temperature remains consistent between batches. Use a thermometer to maintain 375°F and allow the oil to come back to temperature before adding the next batch. Also, don't overcrowd the fryer - this lowers the oil temperature and results in soggy coating.
Instructions
- Start with the fries: Peel potatoes and cut into 1/2-inch thick batons. Place in a large bowl of cold water and soak for 15 minutes. Drain and thoroughly pat dry with paper towels.
- Make tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, capers, lemon juice, and dill. Season with salt and pepper to taste. Refrigerate until serving.
- In a large, heavy-bottomed pot or Dutch oven, heat oil to 325°F.
- Fry potatoes in batches for 4-5 minutes until soft but not browned. Remove with a slotted spoon to a paper towel-lined baking sheet. Increase oil temperature to 375°F.
- While oil heats, prepare fish batter: In a large bowl, whisk together 1 1/2 cups flour, cornstarch, baking powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Gradually whisk in cold beer until batter is smooth with the consistency of pancake batter. Let rest for 10 minutes.
- Place remaining 1/2 cup flour in a shallow dish. Season fish with remaining salt and pepper, then dredge in flour, shaking off excess.
- Return fries to 375°F oil and fry until golden and crisp, about 3-4 minutes. Drain on fresh paper towels and season immediately with salt.
- Dip flour-coated fish in batter, letting excess drip off, then carefully lower into hot oil. Fry in batches, turning once, until golden brown and cooked through, about 5-6 minutes total.
- Drain fish on paper towels and season lightly with salt.
Plating
Arrange fish and chips on serving plates lined with parchment paper for traditional presentation. Include a small ramekin of tartar sauce, lemon wedges, and a small bottle or dish of malt vinegar on the side. Sprinkle the dish with chopped parsley for color and freshness. For an authentic touch, serve with a small side of mushy peas or coleslaw.
Storage & Reheating
Fish and chips are best enjoyed immediately after cooking. If necessary, leftover fish can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in a 375°F oven for 10-15 minutes until warmed through and crispy. Fries can be reheated in a single layer on a baking sheet in a 400°F oven for 5-7 minutes. Tartar sauce will keep refrigerated for up to 5 days.
About This Recipe
Fish and chips arrived in New England with British immigrants and quickly became a regional favorite due to the abundance of fresh seafood from local waters. While maintaining the essential elements of this pub classic, this version uses haddock - a New England favorite - and incorporates techniques to ensure an exceptionally crispy coating. The addition of garlic in the batter and fresh herbs in the tartar sauce offers subtle enhancements to the traditional recipe.