At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 4
• Prep time: 1 hour 30 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 4.

• Calories: 1450 kcal
• Protein: 39 g
• Carbohydrates: 99 g
• Fat: 101 g
• Sodium: 899 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Mayonnaise

Have these measured and ready before you begin.

• 1 pasteurized large egg yolk
• 2 teaspoons (10 ml) mustard
• 1 tablespoon rice vinegar
• about 3/4 cup plus 1 tablespoon (200 ml) neutral oil
• 1 pinch salt

Tartar Sauce

• 1/4 red onion, very finely diced
• 4 cornichon pickles, very finely diced
• 2 tablespoons capers, chopped
• 4 sprigs dill, chopped
• 1 pinch ground black pepper

Mushy Peas

• 3 tablespoons butter
• 1/2 onion, finely diced
• 2 garlic cloves, finely diced
• about 1 2/3 U.S. cups (400 ml by volume) peas
• about 1/3 cup plus 1 tablespoon (100 ml) hot water
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch freshly grated nutmeg
• 3 sprigs fresh mint, finely chopped

Fish and Chips

• 2 pounds (900 g) russet potatoes
• 600 g skinless, boneless whiting fillets (1.3 lb), cut into large pieces
• about 3/4 cup plus 1 tablespoon (200 ml) all-purpose flour by volume for dredging

Batter

• about 2/3 U.S. cup (150 ml by volume) all-purpose flour
• about 1/3 cup plus 1 tablespoon (100 ml by volume) cornstarch
• 1 1/2 teaspoons baking powder
• 4 tablespoons rice vinegar
• about 3/4 cup plus 1 tablespoon (200 ml) cold sparkling mineral water

For Frying

• 2 quarts (1.9 liters) neutral frying oil

Directions

1. Whisk the pasteurized egg yolk, mustard, and vinegar; add the oil first drop by drop and then in a thin stream until thick, season with salt, and mix in the tartar ingredients.

2. Sauté the pea onion and garlic in butter, add the peas and hot water, cook until mashable, season, mash, and fold in the mint.

3. Cut the peeled potatoes into thick wedges, rinse off the starch, simmer in salted water until nearly falling apart, drain carefully, and chill on a lined tray.

4. Lightly salt the fish 30 minutes before frying and keep it refrigerated; sift the dredging flour into one bowl and whisk the batter ingredients in another.

5. Heat the oil to 350°F (175°C). Fry the chilled potatoes in uncrowded batches for 5–6 minutes until crisp and colored; drain and salt while hot.

6. Raise or maintain the oil at 375°F (190°C). Pat the fish dry, dredge, batter, and fry for 5–6 minutes until crisp and the fish reaches 145°F (63°C).

7. Serve the fish and chips immediately with tartar sauce and mushy peas.

Sources

1. USDA FoodData Central — April 2026 data release