Cod Fish & Chips Recipe

cut and soak

Cut the scrubbed russet potatoes into 1/2-inch thick sticks. Place in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. While potatoes soak, prepare other components and batter.

first fry (if doing double fry)

Heat 1.5–2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Drain and thoroughly pat the potato sticks dry with a kitchen towel. Fry in batches for 4–5 minutes until soft but not browned. Remove to a paper towel-lined tray. Increase oil temperature later to finish fries.

In a small bowl combine 1/2 cup mayonnaise, chopped dill pickles, chopped capers, 1 tbsp lemon juice, 1 tbsp chopped dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt or herbs. Refrigerate until serving. This can be made ahead.

In a mixing bowl combine 2 cups shredded green cabbage, 1/2 cup grated carrot and 1/4 cup thinly sliced red onion. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss until combined. Chill while you prepare the fish and fries for best flavor; toss again before plating.

Pat the cod fillets dry and cut into 3–4 pieces (about 4–5 oz each). Season lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up three stations: (1) bowl with 1/2 cup all-purpose flour for dusting, (2) batter bowl, (3) a tray for battered fish. For the batter: in a bowl whisk together 3 tbs flour, 1 tbs cornstarch, 1/2 tsp baking powder and 1 tsp salt. If using the egg, whisk it lightly and add to the dry mix, then slowly whisk in 1 cup cold sparkling water until smooth and slightly lumpy. Batter should be thick enough to coat but still runny. Keep batter cold (place bowl over an ice bath briefly) — cold batter helps crispiness.

Heat remaining oil in a deep pot to 350–375°F (175–190°C) for frying the fish. Maintain steady temperature; if needed, reduce after adding fish to keep between 350–360°F.

Lightly dust each cod piece in the 1/2 cup flour, shaking off excess. Dip into the batter to fully coat, letting excess drip off, then carefully lower into hot oil. Fry 3–5 minutes until batter is golden brown and cod reaches an internal temperature of 145°F (63°C). Work in batches to avoid overcrowding. Transfer cooked fish to a wire rack over a sheet pan or paper towels to drain.

If you pre-fried the potatoes at 325°F, now increase the oil temperature to 375°F (190°C). Fry the pre-cooked fries in batches for 2–3 minutes until golden and crisp. If you did not pre-fry, fry raw potato sticks at 350–375°F for 5–7 minutes until golden and cooked through. Drain on paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper. Toss gently to distribute seasoning.

Arrange a portion of house-cut fries on each plate, place 1–2 pieces of battered cod alongside, add a generous scoop of classic slaw and a ramekin or dollop of tartar sauce. Garnish with chopped parsley and lemon wedges. Serve immediately while fish and fries are hot and crisp.