Fish and Chips

Steps

How to make it

Prep 15 min · Cook 20 min

1. Cut potatoes 2 into about 1 cm sticks; soak in cold water 15 minutes to remove starch, drain, and pat completely dry. Pat cod fillet 1 dry; season both sides with a pinch of salt and black pepper.
2. Spread 4 tbsp flour on a shallow plate; beat egg 1; set up a flour–egg–flour dredging station.
3. Pour olive oil into a deep pot or high-sided skillet to about 3 cm depth; heat over medium to 170°C (small bubbles around a chopstick tip).
4. Fry potato sticks in batches 4 minutes until lightly golden; drain. Raise oil to 190°C and fry 2 minutes more until crisp outside and tender inside; drain on a rack.
5. Dredge fish in flour, egg, then flour again; shake off excess; fry at 170°C until golden, about 3 minutes per side, until opaque and flakes easily with a chopstick.
6. Drain fish and chips on a rack; sprinkle with a pinch of salt and serve with 1 tbsp lemon juice on the side.

Tips & storage

Make it easier

• Fry in small batches so oil temperature does not crash.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best eaten immediately.

Substitutions