Step 1
Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½”-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes.
Step 2
Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high heat until thermometer registers 325°. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one-third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Using a slotted spoon, transfer to fresh paper towels to drain. Working in batches, fry remaining potatoes, returning oil to 325° between batches. Remove oil from heat and reserve. Let potatoes cool, about 25 minutes.
Step 3
Heat reserved oil over medium-high heat until thermometer registers 350°. Place oven racks in upper and lower thirds of oven; preheat to 250°.
Step 4
Working in batches, fry potatoes again until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350° between batches. Using slotted spoon, transfer to fresh paper towels and drain briefly, then arrange in a single layer in a shallow baking pan. Keep warm in upper third of oven.
Step 5
Increase oil temperature to 375°. Sift 1½ cups (187 g) all-purpose flour into a medium bowl, then whisk in one 12-oz. bottle cold beer gently until just combined. Stir in ¼ tsp. kosher salt.
Step 6
Pat fish dry. Sprinkle 1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1″-wide strips (5–6″ long), on both sides with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Dredge in remaining ½ cup (63 g) all-purpose flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4–5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven. Working in batches, fry remaining fish, returning oil to 375° between batches.
Step 7
Season fish and chips with kosher salt. Arrange on a platter or divide among plates. Serve with malt vinegar alongside.
Do Ahead: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Editor’s note: This recipe for fish and chips was first printed in the January 2004 issue of ‘Gourmet.’ Head this way for more of our best fish recipes →
