Fish and Chips

Fries are best eaten immediately after frying, but you can fry them up to 3 hours ahead and reheat in a 400°F oven for 5 minutes to restore crispness. The fish batter is best cooked fresh, but you can prepare and refrigerate the batter up to 4 hours ahead—do not let it warm.

Using warm or room-temperature beer, which gives thin, greasy batter instead of a crispy coat. Keep your beer cold straight from the fridge, and never overmix the batter.

Yes—halibut, haddock, or pollock are excellent substitutes. Avoid thin, delicate white fish like sole; choose firm, thick fillets at least 1 inch thick so they cook through before the batter browns.

Use vegetable oil, canola oil, or peanut oil with a high smoke point (above 400°F). Do not use olive oil or butter—they have low smoke points and will burn.

Tartar sauce is traditional, along with malt vinegar and a squeeze of fresh lemon. Mushy peas (cooked peas mashed with butter) are the classic British side.

Refrigerate leftover fish and chips in an airtight container for up to 2 days. Reheat the fish on a baking sheet at 350°F for 10 minutes to keep it from drying out, and reheat chips in a 400°F oven for 5 minutes until crispy again.