Anthony's Fish & Chips Recipe

Prep fish

Pat the cod fillets dry with paper towels. If fillets are thick (over 1 inch), you may butterfly or gently pound to an even 3/4–1-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish and season with 1/2 tsp salt, garlic powder, and onion powder. In a second shallow bowl whisk together the eggs and 3 tbs milk until smooth. In a third shallow bowl combine panko breadcrumbs with the optional cornmeal (if using) and the remaining 1/2 tsp black pepper.

Bread the fish

One piece at a time: dredge a fillet in seasoned flour, shaking off excess; dip into the egg wash, letting excess drip off; press firmly into the panko mixture to coat all sides. Place breaded fillets on a rack or sheet tray while you finish the others. Let sit 10 minutes for the coating to adhere.

Fry the fish

Pour ~1 cup vegetable oil into a heavy skillet (cast iron or stainless) and heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should sizzle and brown in ~45 seconds. Fry 2 fillets at a time, cut side down if needed, for 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C), or the flesh flakes easily. Transfer to a wire rack set over a sheet tray and season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven while you finish the remaining piece.

Make the dressing: In a bowl whisk together grated ginger, rice vinegar, 3 tbs mayonnaise, honey, soy sauce, sesame oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Assemble slaw: In a large bowl combine green cabbage, red cabbage, carrot and scallions. Pour dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning with additional salt or vinegar as desired. Let sit 10–15 minutes for flavors to marry before serving.

Soak potatoes

Cut the peeled potatoes into even 1/3–1/2-inch fries. Place in a bowl of cold water and soak for at least 30 minutes (or up to 4 hours) to remove surface starch. Drain and pat completely dry with towels.

Optional toss

For extra-crispy fries, toss the dried fries with 1 tbs cornstarch (or dust lightly) in a bowl until evenly coated.

Fry

Heat 4 cups of vegetable oil in a deep pot to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt.

Mix mayonnaise, chopped dill pickle, capers, lemon juice, chopped herbs and black pepper in a small bowl. Chill until ready to serve. Taste and adjust acidity or salt.

Divide fries between 3 plates. Place one panko-crusted cod fillet on each plate. Add a generous scoop of ginger slaw alongside. Serve with lemon wedges and a ramekin of tartar sauce if desired. Serve immediately while fish and fries are hot and crisp.