Fish & Chips Recipe

Prepare the fish

Pat cod fillets dry with paper towels and cut into portions about 150–200 g (5–7 oz) each. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper. Keep chilled until ready to batter.

Make the batter

In a medium bowl whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. In a separate bowl whisk the egg with 30 ml ice water and then slowly whisk in the cold 330 ml Gulden Draak beer until combined. Add the wet mixture to the dry ingredients and whisk gently until just combined—do not overmix; a few small lumps are fine. Batter should be cold and thick enough to coat the back of a spoon; if too thick, add 1 tbsp cold water, if too thin, add 1–2 tbsp flour. Chill batter in fridge for 10–15 minutes while heating oil.

Heat oil

Pour at least 2 cups (or enough for ~3 inches depth) of vegetable oil into a deep, heavy pot or deep fryer. Heat to 180°C (350–375°F). Use a thermometer for accuracy. Maintain oil between 175–185°C during frying.

Dredge and batter

Place 1/2 cup additional flour in a shallow dish and season with a pinch of salt. Lightly dredge each seasoned cod piece in the flour, shaking off excess. Immediately dip into the cold beer batter, allowing excess to drip back into the bowl.

Fry the fish

Carefully lower battered fillets into the hot oil in batches so they do not crowd (2–3 pieces depending on pot size). Fry for 4–6 minutes, turning once if necessary, until batter is deep golden brown and cod reaches internal temperature of 60–63°C (140–145°F) and flakes easily. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 90°C (200°F) oven while remaining batches fry. Season lightly with the remaining 1 tsp sea salt immediately after frying.

Prepare potatoes: scrub russets and cut into 1/2-inch (1.2 cm) sticks. Rinse in cold water until the rinse runs clear to remove excess starch. For crisper fries, soak cut potatoes in a bowl of cold water with 1 tsp white vinegar for 30 minutes, then drain and pat thoroughly dry on clean kitchen towels or paper towels.

First fry (blanch): Heat vegetable oil in a heavy pot or fryer to 150°C (300°F). Fry potato sticks in batches for 4–6 minutes until cooked through but still pale and flexible — do not brown. Remove with a spider or slotted spoon and drain on paper towels. Let rest 10 minutes (or refrigerate up to a few hours).

Second fry (crisp): Increase oil temperature to 190–195°C (375–385°F). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels and immediately toss with 1 tbsp fine sea salt to season. Keep warm in a low oven if needed and fry remaining batches.

Make dressing: In a bowl combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 1 tbsp fresh lime juice, 1 tsp apple cider vinegar and 1 tsp honey. Whisk until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Combine slaw: In a large bowl toss 3 cups shredded green cabbage, 1 cup shredded red cabbage, grated or julienned carrot and the finely chopped seeded jalapeño. Add the dressing and toss to coat evenly. Refrigerate for at least 15 minutes to let flavors meld. Adjust seasoning to taste. Keep chilled until serving.

Plate and serve: On each plate place a generous portion of hand-cut fries, a pile of jalapeño slaw, and 1–2 pieces of beer-battered cod. Spoon 2–3 tbsp tartar sauce to the side or serve in a small ramekin. Garnish with chopped parsley and a lemon wedge. Serve immediately while fish and fries are hot and crisp.

Notes: Ensure batter and beer are cold for the crispiest crust. Do not overcrowd the fryer to maintain oil temperature. All frying times are approximate and depend on piece size and equipment.