Coronarita Fish 'n' Chips Recipe

Prepare fish

Pat the cod fillets dry with paper towels. Cut into 6–8 even pieces about 120–150 g each and lightly season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Place 1/2 cup flour (from Finishing section use 1/4 cup separately) on a plate. Lightly coat each seasoned fillet in the flour and shake off excess—this helps the batter adhere.

Make the Coronarita batter

In a chilled mixing bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp smoked paprika, and 1 tsp black pepper. In a separate cup combine chilled Corona (350 ml), 30 ml blanco tequila, 60 ml ice water, and 1 large egg; whisk lightly to combine. Pour the wet mix into the dry ingredients and whisk until just combined — batter should be thick enough to coat the back of a spoon but still bubbly. Keep the batter chilled over an ice bath if possible.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 180°C (350°F). Use a thermometer to monitor temperature; maintain around 175–180°C while frying.

Fry fish

Working in batches to avoid crowding, dip each floured fillet into the chilled Coronarita batter, letting excess drip off. Gently lower into hot oil and fry 4–5 minutes until golden brown and the internal temperature reaches 60–63°C (140–145°F) and batter is crisp. Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Keep warm in a low oven (100°C/210°F) while you finish remaining fillets.

Prepare potatoes

Wash the russets well (peel optional). Cut into classic chips/wedges about 1–1.5 cm thick. Rinse cut potatoes under cold water to remove surface starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with towels.

Par-fry (optional for extra crispness)

Heat oil in a deep fryer or heavy pot to 160°C (320°F). Fry potato wedges in batches for 3–4 minutes until just tender and pale; remove and drain on paper towels.

Finish frying

Increase oil temperature to 180°C (350°F). Fry wedges again, in batches, until golden and crisp, about 3–4 minutes. Drain on a wire rack and immediately season with 1 tsp kosher salt, 1 tsp black pepper, lemon zest, and 30 ml fresh lemon juice; toss gently to coat. Keep warm and crisp until serving.

Mix sauce

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp gochujang (or sweet chile paste), 1/2 tsp smoked paprika, 1 tsp hot sauce, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1 tbsp minced shallot, 1 tbsp finely chopped cornichon, 10 ml lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk until smooth, taste and adjust seasoning (more vinegar for tang, more hot sauce for heat). Refrigerate at least 15 minutes to let flavors meld.

Final dust and garnish

If any batter absorbed oil or looks wet, give a light dredge in the 1/4 cup flour (the 'all-purpose flour for final dusting') and shake off excess—this step is optional and mainly for presentation/crispness. Sprinkle chopped parsley and a pinch (1/4 tsp) extra kosher salt over the fish if desired.

Plate

Arrange lemon pepper wedges alongside two pieces of battered cod per serving. Serve the comeback sauce in a ramekin and provide fresh lemon wedges. Offer extra Corona or tequila-lime wedges if serving family-style.

Notes

Make batter just before frying and keep it cold. Maintain oil temperature between 175–180°C for best texture. Leftover sauce keeps refrigerated up to 4 days.