Fish + Chips Recipe

Prep fish

Pat the fish dry with paper towels and trim into 4 equal portions (about 5–6 oz each). Sprinkle both sides with 1 tsp salt and 1/2 tsp pepper and let rest 10 minutes while preparing coatings.

For panko-crusted cod

Set up three shallow trays: (1) flour mixture—combine 1 cup flour, 2 tbs cornstarch, 1 tsp paprika and 1 tsp salt and 1/2 tsp pepper; (2) egg wash—whisk 2 eggs with 1/2 cup milk; (3) panko—place 2 cups panko in tray. Dredge each fillet in the flour mixture, shake off excess, dip in egg wash, then press into panko to coat evenly. Place on a tray and chill for 10 minutes to help the coating adhere.

For beer-battered halibut

Make beer batter: whisk together 1 cup flour (from the flour quantity), 1 tsp baking powder, a pinch of salt, and slowly whisk in 1 cup cold beer until smooth and slightly thick (like heavy cream). Pat halibut dry, lightly dust with a little flour, then dip into beer batter to fully coat.

Fry fish

Heat 1.5 cups vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry fish in batches without overcrowding: panko cod — fry 3–4 minutes per side until golden and internal temperature reaches 145°F (fish flakes easily); beer-battered halibut — fry 4–5 minutes per side until puffed and golden. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining fish.

Finish

Squeeze lemon wedges over the fish before serving.

Cut 4 russet potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove starch, then dry thoroughly with towels.

Heat 6 cups oil in a deep pot or fryer to 325°F (160°C). Blanch fries in batches for 4–5 minutes until just tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tbs salt and 1 tsp pepper (adjust to taste). Keep warm while frying remaining batches.

Combine 3 tbs mayonnaise, 2 tbs finely chopped dill pickles, 1 tsp chopped capers, 1 tsp lemon juice, 1 tsp Dijon, 1 tbs chopped parsley, and a pinch each of salt and pepper in a small bowl. Stir until smooth. Taste and adjust acidity or salt. Chill until serving.

In a large bowl combine 4 cups thinly sliced green cabbage, 1 cup grated carrot and 2 sliced green onions. In a separate small bowl whisk 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1 tsp sugar, 1 tsp salt and 1/2 tsp pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate at least 15 minutes before serving to let flavors meld. Taste and adjust seasoning.