Fish And Chips Recipe

Peel (optional) and cut russet potatoes into 1/4–1/2-inch thick fries. Rinse well under cold water, then soak in a bowl of cold water for at least 20 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil in a deep pot or heavy-bottomed pan to 325°F (use a thermometer). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 375°F. Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, season immediately with 1 tsp salt and 1/4 tsp black pepper, and keep warm.

In a large bowl combine 2 cups green cabbage, 1 cup red cabbage and 1/2 cup grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture, toss until evenly coated. Chill at least 15 minutes to let flavors meld. Taste and adjust seasoning if needed.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped parsley, 1/4 tsp black pepper and 1/4 tsp salt.

Stir until smooth, taste and adjust lemon, capers or salt as desired. Chill while you prepare the fish to let flavors marry.

Pat fish fillets dry with paper towels. If fillets are large, cut into 3–4 oz portions. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up three stations: a shallow dish with 1/2 cup flour for dusting, a bowl with the batter, and a tray for battered fish.

Make the beer batter: in a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Pour in 1 cup cold beer and 1/4 cup cold sparkling water and whisk until just combined. Batter should be thick but runny enough to coat (adjust with a tablespoon of flour or water if needed). Keep batter cold (place bowl over an ice bath if ambient temperature is warm).

Heat oil in a deep pot or fryer to 350°F. Lightly dust each fish piece in the 1/2 cup flour, shaking off excess, then dip into the cold beer batter, letting excess drip off.

Carefully lower battered fish into hot oil in batches (do not overcrowd). Fry 4–6 minutes until batter is deep golden and fish reaches an internal temperature of 145°F and flakes easily. Remove to a wire rack or paper towel-lined tray to drain briefly.

If fries were made earlier, keep fish and fries warm in a 200°F oven on a wire rack for up to 10–15 minutes while finishing all batches. Serve immediately with house slaw, fries, tartar sauce and lemon wedges.