Fish and Chips

5 from 6 reviews


  • 1 pound Russet potatoes, scrubbed (peeled if you like)
  • 1 pound white fish fillets (boneless, skinless)
  • Frying oil, about 4 cups (grapeseed, peanut, canola)
  • Batter:
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill weed (optional)
  • Dash cayenne pepper (optional)
  • 1 cup cold club soda
  • 2 ice cubes
  • For serving:
  • malt vinegar, lemon wedges, tartar sauce


  1. Cut the potatoes lengthwise into slices about 1/3″ thick by 1″ wide. Soak in a bowl of cold water for at least 30 minutes and up to overnight.
  2. Cut the fish into portions about 1″ by 4-6″ long and set aside.
  3. In a large bowl, whisk the dry batter ingredients together, then stir in soda quickly. Drop in two ice cubes.
  4. Heat the oil to 320-300ºF.
  5. Drain the potatoes and dry well on a clean towel. Drop into the oil a cup at a time and fry about 2 minutes, until the bubbling has mostly subsided. Remove with tongs or a spider to paper to drain.
  6. Heat the oil up to 365ºF now.
  7. Give the batter a stir and dip each piece of fish in to coat, then move into the hot oil. Cook only 3-4 pieces at a time to keep the oil temperature from dropping too much, which results in grease-sogged crust. Fry 2-3 minutes or until fish is floating and batter is golden brown. Drain on paper.
  8. Make sure the oil is still around 365-375º and drop the potatoes back in for a minute, or until brown and crispy.
  9. Sprinkle with salt and serve.

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