Panko Fish and Chips

How to Make Panko Fish and Chips

1. 1

   Step 1: Prep the chips

   Cut potatoes into even, steak-cut chips about 1/2–3/4" thick and place in a large bowl of cold water. Add half the salt-and-pepper, then soak for 20 minutes to leach excess starch; drain, pat completely dry with kitchen towels, and set aside on a rack while you heat the oil.

   For this step

   • 2 lbYukon Gold or Maris Piper potatoes, cut into 1/2–3/4" chips
   
2. 2

   Step 2: First fry the chips (low temp)

   Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried chips for 6–8 minutes until pale, tender and just set—do not brown. Remove to a wire rack or paper towels to drain and rest while you prepare the fish and raise the oil temperature.

   For this step

   • 4 cupsVegetable oil (for deep frying)
   
3. 3

   Step 3: Bread the fish

   Season cod fillets with a little salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko. Dredge each fillet in flour, shake off excess, dip in egg, then press into panko until evenly coated. Keep breaded fillets on a tray and chill for a few minutes to help the coating adhere.

   For this step

   • 1 1/2 lbSkinless cod fillets, about 4 pieces
   • 1 cupAll-purpose flour (for dredging)
   • 2 largeLarge eggs (beaten)
   • 2 cupsPanko breadcrumbs
   
4. 4

   Step 4: Cook fish and finish chips (high temp)

   Increase oil temperature to 375°F (190°C). Fry the fish 3–4 minutes per side (depending on thickness) until golden and cooked through (internal temperature ~140–145°F/60–63°C). Meanwhile, return the par-fried chips to the hot oil in batches and fry 2–4 minutes until deeply golden and crisp. Drain everything on a rack and season chips to taste immediately.
   
5. 5

   Step 5: Make the curry-mayo dipping sauce

   Whisk together mayonnaise, ketchup, and curry powder until smooth and well blended; taste and season with remaining salt and pepper as needed. Adjust consistency with a teaspoon of water if you prefer a looser sauce.

   For this step

   • 1/2 cupMayonnaise
   • 2 tbspKetchup
   • 1 1/2 tbspCurry powder
   
6. 6

   Step 6: Serve hot

   Plate a portion of chips with a panko-crusted fillet and a small bowl of curry-mayo. Serve immediately so the fish stays crisp; leftovers can be reheated in a 400°F (200°C) oven to refresh the crust.
   

1. Cut potatoes into even, steak-cut chips about 1/2–3/4" thick and place in a large bowl of cold water. Add half the salt-and-pepper, then soak for 20 minutes to leach excess starch; drain, pat completely dry with kitchen towels, and set aside on a rack while you heat the oil.
2. Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried chips for 6–8 minutes until pale, tender and just set—do not brown. Remove to a wire rack or paper towels to drain and rest while you prepare the fish and raise the oil temperature.
3. Season cod fillets with a little salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko. Dredge each fillet in flour, shake off excess, dip in egg, then press into panko until evenly coated. Keep breaded fillets on a tray and chill for a few minutes to help the coating adhere.
4. Increase oil temperature to 375°F (190°C). Fry the fish 3–4 minutes per side (depending on thickness) until golden and cooked through (internal temperature ~140–145°F/60–63°C). Meanwhile, return the par-fried chips to the hot oil in batches and fry 2–4 minutes until deeply golden and crisp. Drain everything on a rack and season chips to taste immediately.
5. Whisk together mayonnaise, ketchup, and curry powder until smooth and well blended; taste and season with remaining salt and pepper as needed. Adjust consistency with a teaspoon of water if you prefer a looser sauce.
6. Plate a portion of chips with a panko-crusted fillet and a small bowl of curry-mayo. Serve immediately so the fish stays crisp; leftovers can be reheated in a 400°F (200°C) oven to refresh the crust.