Why use sparkling water in the batter?

The carbonation creates air bubbles that make the batter light and crispy when fried, rather than dense and heavy.

What's the purpose of double-frying the chips?

The first fry at lower heat cooks the potato through; the second fry at higher heat creates a golden, crispy exterior while keeping the inside fluffy.

Can I use a different fish?

Yes, any mild white fish like haddock, halibut, or pollock works. Avoid oily fish like salmon or mackerel.

How do I know when the oil is the right temperature?

Use a thermometer: 300–325°F for the first chip fry, 350–375°F for the second fry and fish.

Can I make the batter ahead?

Mix dry ingredients ahead, but make the wet batter just before frying for maximum carbonation and crispness.

Fish and Chips With Double-Fried Chips

Name: Fish and Chips With Double-Fried Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 lbs russet potatoes; 48 oz neutral frying oil, such as canola or vegetable; 3/4 cup all-purpose flour; 3/4 cup corn starch; 2 tsp baking powder; 1 tbsp onion powder; 1 tbsp garlic powder; 1.5 tsp paprika; 1.5 cups sparkling water, cold; 1.5 lbs cod fillets, or other mild white fish; Kosher salt, to taste; 1 tbsp fresh parsley, chopped, for garnish; Lemon wedges, for serving; Tartar sauce, for serving

CookOSBeta

Fish and Chips With Double-Fried Chips | CookOS

Ingredients

2 lbs russet potatoes
48 oz neutral frying oil, such as canola or vegetable
3/4 cup all-purpose flour
3/4 cup corn starch
2 tsp baking powder
1 tbsp onion powder
1 tbsp garlic powder
1.5 tsp paprika
1.5 cups sparkling water, cold
1.5 lbs cod fillets, or other mild white fish
Kosher salt, to taste
1 tbsp fresh parsley, chopped, for garnishoptional
Lemon wedges, for servingoptional
Tartar sauce, for servingoptional

14 Ingredients

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Instructions

1
Wash, peel, and cut the russet potatoes into matchsticks, using a mandoline for uniform thickness.
2
Submerge the cut potatoes in a bowl of cold water to remove excess starch. Rinse them several times until the water runs clear.
3
Drain the potatoes and dry them thoroughly on a clean kitchen towel to remove all moisture.
4
Heat the frying oil in a large, heavy-bottomed pot or Dutch oven to 300°F.
5
Working in batches, carefully add the potatoes to the hot oil and blanch for 2 minutes. This first fry cooks them through without browning.
6
Remove the blanched fries from the oil with a spider strainer and place them on a wire rack to drain and cool.
7
In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, onion powder, garlic powder, and paprika.
8
Season the dry mixture with kosher salt, then slowly pour in the cold sparkling water, whisking until you have a smooth batter with the consistency of thin pancake batter. Let the batter rest.
9
Pat the cod fillets completely dry with paper towels, cut them into serving-sized pieces, and season generously with kosher salt.
10
Increase the oil temperature to 375°F.
11
Dip each piece of fish into the batter, ensuring it's fully coated, and let any excess drip off.
12
Carefully lower the battered fish into the hot oil. Fry in batches for 3-4 minutes, until golden brown and crispy.
13
Remove the fried fish from the oil, place on a wire rack to drain, and immediately season with kosher salt.
14
Once all the fish is cooked, return the blanched fries to the 375°F oil.
15
Fry the chips for 2-3 minutes until they are golden brown and crispy. Do not overcrowd the pot.
16
Remove the finished fries from the oil, place them on a wire rack, and immediately season with kosher salt.
17
Serve the fish and chips hot, garnished with fresh parsley, with lemon wedges and tartar sauce on the side.