After all fish has been blanched increase the heat of the oil to 375F. Add blanched potatoes to the preheated oil. Fry potatoes until golden brown and crisp.

Fish know-how. If you don’t have a stand mixer, place a towel underneath the bowl to keep it in place, when adding the oil to the yolks when making the sauce gribiche.

This isn’t really a secret — I’ll tell anyone who asks — but I am not a fan of beer-battered fish. Not only is it nearly impossible not to find some uncooked batter under the crust, but it ...

For your next batch of fried fish batter, be sure to seriously consider using soda water; it can elevate the end result to a new delicious level.