Fish & Chips Recipe

Prep fillets

Pat the cod fillets dry with paper towels. If fillets are thick (over 1 inch), slice each crosswise to uniform thickness so they cook evenly. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and paprika; whisk to combine. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs and cornmeal (if using).

Bread the fish

Dredge each fillet in the seasoned flour, shaking off excess, dip into beaten eggs, then press into the panko mixture to fully coat. Place breaded fillets on a rack and let rest 5–10 minutes to help coating adhere.

Pan-fry

Heat a large skillet over medium-high heat and add 1 cup vegetable oil (enough to come about 1/4–1/3 inch up the side). When oil registers 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds, add fillets in a single layer without crowding. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Finish

Squeeze lemon wedges over the fish just before serving.

Combine shredded green and red cabbage, shredded carrot, and sliced green onion in a large bowl.

In a separate small bowl, whisk together grated ginger, rice vinegar, mayonnaise, sesame oil, honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss well to combine. Taste and adjust seasoning with additional salt or vinegar if desired. Refrigerate at least 15 minutes before serving to let flavors meld.

Cut and soak

Cut peeled potatoes into 1/4–1/2 inch sticks. Place in a bowl of cold water and soak 20–30 minutes to remove excess starch (helps crispen fries). Drain and pat completely dry with clean towels.

Fry (two-step for crispness)

Heat vegetable oil in a deep pot to 325°F (165°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper, tossing to coat.

Alternative oven method

If you prefer to bake: toss dried potato sticks with 2 tbs oil and 1/2 tsp salt. Spread on a single layer on a baking sheet and bake at 425°F (220°C), flipping once, for 30–35 minutes until golden and crisp.

Whisk together 1/2 cup mayonnaise, 2 tbs sweet pickle relish, 1 tbs lemon juice, chopped capers (if using), 1/4 tsp black pepper and 1/8 tsp salt. Taste and adjust acidity or seasoning. Refrigerate until service.