Fish & Chips Recipe

Prepare and soak potatoes

Peel (optional) and cut potatoes into 1/2-inch thick sticks. Place in a bowl of cold water and add 1 tsp salt. Soak at least 30 minutes (up to 2 hours) to remove excess starch; this helps get crisp fries.

Blanch fries (first fry)

Drain and pat the potatoes completely dry with clean kitchen towels. Heat 1–1.5 cups oil in a heavy skillet or deep pan over medium heat to about 300°F (if you don't have a thermometer, heat until oil is shimmering but not smoking). Fry potatoes in batches for 4–6 minutes until softened but not colored. Remove to a wire rack or paper towels.

Crisp fries (second fry)

Increase oil temperature to 375°F. Fry potatoes in batches again for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with a pinch of salt, and keep warm while you fry the fish.

Prep fish

Pat cod fillets dry and cut into portions about 4–5 ounces each. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set aside. Place 1/2 cup additional flour in a shallow dish for dusting the fish before battering.

Make batter

In a bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt and 1/2 tsp pepper. In a separate small bowl beat the egg lightly, then whisk into the dry mix. Gradually pour in cold beer (or sparkling water) while whisking until smooth and thick enough to coat the back of a spoon. Keep batter cold — place the bowl in a larger bowl filled with ice if needed.

Heat oil

Pour 1.5 cups vegetable oil into a deep, heavy skillet or pot and heat to 350–375°F (175–190°C). Maintain temperature between batches for crisp, non-greasy results.

Batter and fry fish

Dust each seasoned fillet lightly in the 1/2 cup flour, shaking off excess. Dip into the cold batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 4–6 minutes, turning once if necessary, until batter is golden brown and fish registers 140–145°F internally or flakes easily. Remove to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining fish.

Combine 1/2 cup mayonnaise, chopped dill pickle, chopped capers, 1 tbsp lemon juice, chopped parsley, Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Mix until smooth and taste; adjust seasoning or acidity with more lemon or salt. Chill until ready to serve.

In a bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Chill for at least 15 minutes to meld flavors.

Place a portion of fries on each plate, top with a battered cod fillet, a spoonful of tartar sauce (or serve on the side), and a scoop of coleslaw. Garnish with lemon wedges and chopped parsley if using. Offer malt vinegar at the table. Serve immediately while hot and crispy.