Granted, fried foods probably won't make the top 10 of healthy food recommendations by the USDA, but if I had my druthers and/or if I had to choose a last meal in a looming apocalypse on the horizon, then I'd definitely want to indulge in some kind of comfort food concoction, a la fried chicken, crab cakes, a Philadelphia cheese steak sandwich from Pat's or Geno's (I'm game for either), spring rolls, chicken fried steak, Spanish croquetas, or a really, really good fish & chips. Speaking of fish & chips, the best versions I've tried have, hands down, always been around our coastal locales, e.g., Morro Bay, San Francisco, Santa Barbara, Ventura or San Diego, where using the fresh catch of the day is de rigueur.
It's also best to refrigerate the fish ingredients (flour, batter ingredients, vodka) to keep everything nice and cold before frying (cold ingredients help to enhance the crispiness of the batter) and to prep the potatoes, fish and sauces/condiments the day before so you won't have to spend an inordinate amount of time cooking before serving yourself and/or your guests.
CONDIMENTS/SIDES (Prep up to a day ahead):
Mushy Peas
HP Sauce
Lime Cilantro Tartar Sauce https://thegrubfiles.blogspot.com/2012/07/fish-chips.html
Kewpie Mayonnaise
Chip Shop Curry Sauce https://thegrubfiles.blogspot.com/2025/08/british-chip-shop-curry-sauce.html
Cole Slaw
Lemon wedges
FOR THE CHIPS (Prep up to a day ahead):
4 large russets potatoes (about 2 lbs.), peeled and rinsed
4 quarts water
3 tbsp. kosher salt
3 tbsp. distilled white vinegar
3 quarts vegetable oil
1. Fill a large stock pot with 4 quarts of water, 3 tbsp. kosher salt and 3 tbsp. vinegar.
2. Cut each potato in half lengthwise, then each section in half, then into approximately 3" x 1/2" pieces (see photos below) and add to the seasoned water.
3. Turn heat up on high and bring the water to a boil; cook for 10-12 minutes or until the potatoes are just tender. Remove the potatoes with a strainer to a baking sheet lined with wire rack in a single layer. Let the potatoes cool for 10 minutes, then place them on the rack in the freezer. Let freeze for at least 3 hours or overnight, then place them in a Ziploc bag until ready to use.
4. FIRST FRY: Heat 3 quarts of vegetable oil in a Dutch oven or heavy pot over medium heat until temperature reaches 265F. Add 1/3 of the frozen sliced potatoes into the oil, stirring occasionally, until a whitish crust starts to form on the outside (about 3 minutes). Remove the potatoes with a strainer/skimmer to a baking sheet lined with a double layer of paper towels. Repeat with the remaining two batches of potatoes, making sure that the oil temperature is at 265F each time before frying. Let the potatoes cool to room temperature (about 30 minutes). If not using the same day, place the potatoes on a wire rack in a single layer and freeze overnight. Keep the oil in the pan to reuse for the final fry.
5. SECOND/FINAL FRY: Preheat oven to 200F. Heat the reserved 3 quarts of oil over high heat to 400F. Add half of the potatoes, stirring occasionally, for 3 1/2 to 4 minutes, until lightly browned, then remove with a strainer to an aluminum foil and paper towel-lined baking sheet; sprinkle with kosher salt to season. Repeat with the 2nd batch of potatoes. Remove the paper towels from the baking sheet and spread the fries evenly over the foil. Place into the 200F preheated oven to keep warm until ready to serve.
Place the potato wedges into 4 quarts of water seasoned with 3 tbsp. kosher salt and 3 tbsp. distilled white vinegar; bring to a boil and cook 10-12 minutes until just tender.
Remove the potatoes to wire racks to drain and let cool for 10 minutes. Place the rack of potatoes in the freezer and let freeze for at least 3 hours or overnight.
Place the frozen potato wedges into a ziplock bag, squeeze out excess air and seal; place in the freezer until ready to use.
FIRST FRY: Fry the frozen potato wedges in 3 batches in 3 quarts of oil (heated each time to 265F); fry for about 3 minutes or until a light skin starts to form and remove to a paper towel-lined baking sheet with a strainer.
Let potatoes cool to room temperature, about 30 minutes. If not using right away, place into a Ziploc bag and freeze until ready to use.
SECOND FRY: Reheat the oil to 400F; fry the potatoes in 2 batches, about 3 1/2 to 4 minutes until golden brown.
Remove the potatoes to a paper towel-lined baking sheet to drain & season immediately with a generous sprinkling of kosher salt. Remove the paper towel lining from the baking sheet, spread the potato wedges out into a single layer and place into a 200F preheated oven to keep warm until ready to serve.
FOR THE FISH (Prep 4 hours or up to a day ahead):
3 lbs. cod or haddock fish filets, cut into approximately 3"x5" pieces
Kosher salt
Dredge:
1 cup flour
Batter:
1/2 cup flour
1/2 cup rice flour
1 tsp. kosher salt
1 1/2 tsp. baking powder
1/4 tsp. paprika
1 cup lager-style beer (e.g., Peroni, Stella Artois)
1/4 cup vodka
3 quarts vegetable oil (ok to use the oil from frying the fries/chips)
1. Rinse the fish filets then pat dry with paper towels; cut them into 3"x5" pieces (best to cut cod lengthwise first across the middle then into sections). Place the cod pieces on a wire rack over a baking sheet and season each lightly on both sides with kosher salt. Refrigerate, uncovered, for a minimum of 4 hours up to overnight to draw out the moisture from the fish.
2. Measure out 1 cup of flour for the dredge and place into a container; cover and refrigerate until ready to use.
3. Combine the dry ingredients for the batter into a container; cover and refrigerate until ready to use.
4. Measure out 1/4 cup of vodka into a small container; cover and refrigerate until ready to use.
5. Place the 1 cup of dredging flour into a shallow casserole/plate.
6. Pour the dry batter mixture into a bowl; add the beer and vodka and whisk until combined.
7. Lightly coat the fish pieces in the flour and set aside.
8. Bring the 3 quarts of oil used for the fries/chips up to 360F over medium high heat.
9. Using your hand, coat the floured fish pieces in the batter, letting excess batter drip off, and slide into the hot oil. Do not overcrowd the pan, frying about 3-4 pieces at a time. Fry for 2 minutes, then turn each piece over with tongs, and fry an additional 3 minutes until lightly golden; remove to a rack. Repeat with remaining fish pieces.
10. Serve immediately with chips, mushy peas, curry sauce, HP sauce, and/or tartar sauce.
I pre-measure the dredging and batter ingredients for the fish and refrigerate them until ready to use.
Dredge the fish pieces in flour, then coat in the batter, letting excess drip off before frying.
Fry the battered fish two batches (about 4 pieces per batch) 2 minutes, then gently flip over with tongs and fry another 3 minutes until golden; remove to wire racks to let drain. Repeat with remaining fish.
Serve with potato wedges ("chips"), malt vinegar, tartar sauce, chip shop curry sauce, mushy peas, or whatever your heart desires!
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