Wild Alaska True Cod 'n Chips Recipe

Prepare the fish

Pat the three cod fillets dry with paper towels. If fillets are thick, optionally butterfly or slice in half horizontally so they are uniform (about 1/2 to 3/4 inch thick). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, beat the 2 eggs with 2 tablespoons milk until combined. In a third shallow bowl, mix panko breadcrumbs with 1/4 cup cornmeal (if using), 1/2 tsp garlic powder, 1/2 tsp paprika and a pinch of salt.

Dredge the fillets

Coat each fillet in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and press firmly into the panko mixture to adhere a good crust on both sides. Place crusted fillets on a wire rack to rest for 5–10 minutes so the coating sets.

Heat the oil

In a heavy skillet (cast iron or stainless) heat 1 cup neutral frying oil over medium-high heat to about 350°F (175°C). If you don't have a thermometer, the oil is ready when a small pinch of breadcrumb sizzles immediately but does not burn.

Pan-fry the cod

Carefully place the fillets in the hot oil without overcrowding (cook in batches if necessary). Fry 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Adjust heat as needed to avoid burning the crust. Transfer cooked fillets to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Serve

Serve three pieces per portion with lemon wedges alongside the slaw and fries.

Make the dressing

In a medium bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon sugar or honey, 1 teaspoon grated fresh ginger, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Combine slaw

Place shredded green cabbage (3 cups), red cabbage (1 cup), grated carrot (1 medium), and sliced scallions (2) in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning with more salt, vinegar or sugar as needed. Let sit 10–15 minutes for flavors to marry; you can chill briefly if desired.

Prep potatoes

Peel (optional) and cut the 2 medium russet potatoes into 1/4–1/2 inch batons for fries. Rinse in cold water until the water runs clear to remove excess starch, then drain and pat dry thoroughly with clean towels. For extra-crisp fries, soak cut fries in cold water for 30 minutes and then dry completely.

Fry the potatoes

Heat 2 cups of neutral frying oil in a deep pot or a fryer to 325°F (160°C) for the first fry. Fry the potatoes in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper.

Mix tartar

Combine 1/4 cup mayonnaise, 2 tsp finely chopped dill pickle, 1 tsp lemon juice, 1 tsp chopped capers (optional), 1 tsp chopped fresh dill or parsley, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Stir to combine and refrigerate until ready to serve.