Recipes Nugget Markets Signature Recipes
Pub-Style Fish & Chips
- Prep time
- 10 minutes, plus 30 minutes soaking PT10M
- Cook time
- 16–18 minutes PT16–18M
- Yield
- 4 servings
- Difficulty
In this classic pub favorite, the chips are fried twice for an extra-delightful crunch.
Ingredients
- 4 large russet potatoes, cut into ½-inch sticks
- 2 quarts vegetable oil or tallow, for frying
- 3 pounds cod, haddock, or pollock fillets
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1½ cups all-purpose flour, plus more for coating
- 1 teaspoon baking powder
- ¾ cup cold lager beer
- ¾ cup vodka
- Italian parsley sprigs, for garnish (optional)
Preparation
Soak potatoes in cold water for at least 30 minutes to remove excess starch, then remove from water and pat completely dry.
Heat oil in a Dutch oven to 325°F. Fry potatoes for 3–5 minutes, or until tender but not yet brown. Remove and drain on paper towels.
Pat fish fillets very dry, then season with salt and pepper.
In a bowl, whisk together flour, baking powder, and salt. Gradually whisk in the cold beer and vodka until it reaches the consistency of thick cream or pancake batter.
Lightly coat each fillet in plain flour first, then dip into the wet batter, letting the excess drip off.
Increase oil heat to 350°F. In batches, carefully lower fish into the oil. Fry for 5–8 minutes, turning once, until golden brown and crispy. Keep warm on a cooling rack over a sheet pan in an oven on low heat.
Bring the oil to 375°F. Return the potatoes to the oil for 2–3 minutes, or until deeply golden and crunchy.
Garnish with Italian parsley (if desired) and serve immediately with malt vinegar, tartar sauce, and lemon wedges.