Wild True Cod N' Chips Recipe

Prep and soak

Cut potatoes into 1/3–1/2 inch fries and place them in a large bowl of cold water. Rinse a couple times until water runs clearer, then cover with fresh cold water and refrigerate for at least 30 minutes (or up to 2 hours) to remove excess starch.

First fry (blanch)

Heat 2 cups of neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). Drain and thoroughly dry the soaked potatoes with a clean kitchen towel. If using, toss the dry potatoes with 1 tsp cornstarch for extra crispness. Fry potatoes in batches for 4–5 minutes until softened and pale (not browned). Remove and drain on a rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 1 tsp salt, and keep warm in a low oven (200°F / 95°C) while finishing fish.

In a mixing bowl combine 2 cups green cabbage, 1 cup red cabbage, grated carrot, and sliced green onion. In a small bowl whisk together 2 tablespoons rice vinegar, 3 tablespoons mayonnaise, 1 tablespoon grated fresh ginger, 1 teaspoon honey, 1/2 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Taste and adjust seasoning. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Set up breading station

Pat cod fillets dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder, dividing evenly. Put flour in a shallow dish. Beat 2 eggs in a second shallow dish. In a third shallow dish combine 1.5 cups panko and 1/4 cup cornmeal (if using).

Bread the cod

Dredge each fillet lightly in flour, shaking off excess. Dip into beaten eggs, letting excess drip off, then press firmly into the panko mixture to coat all sides. Set on a plate while you heat the oil.

Fry the fillets

Heat 1 cup neutral oil in a large skillet (or shallow pan) over medium-high heat until shimmering and about 350°F (175°C). Work in batches if necessary so the oil temperature holds. Gently place crusted cod pieces into the hot oil. Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 135–140°F (57–60°C), or until flakes easily. Transfer to a wire rack or paper towels to drain briefly.

If you prefer oven-finishing for thicker fillets: after searing both sides in oil for 1–2 minutes each, transfer to a 400°F (200°C) oven for 6–8 minutes until cooked through.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon lemon juice, 1 teaspoon chopped capers (if using), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and refrigerate until serving.

Divide fries onto 3 plates. Place one panko-crusted cod piece beside the fries on each plate. Add a generous scoop of ginger slaw alongside the fish and fries. Garnish each plate with a lemon wedge and serve tartar sauce on the side. Serve immediately while fish and fries are hot and slaw is chilled.