Fish & Chips Recipe

Prep fish

Pat the cod fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and 0.5 tsp black pepper. Let rest at room temperature while you prepare the batter and oil.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, and 0.5 tsp salt. Gradually whisk in 1 cup cold beer until just combined; batter should be thick enough to coat the back of a spoon but still pourable. If batter is too thick, whisk in up to 2 tbs cold sparkling water. Keep batter cold by placing bowl over an ice bath or refrigerate briefly.

Heat oil

Pour 1.5 to 2 cups vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately but not burn.

Dust and batter fish

Lightly dust each seasoned fillet with the extra 1/2 cup flour, shaking off excess. Hold a fillet by one end and dip into the batter, letting excess drip back into the bowl so it forms an even coating.

Fry fish

Carefully lower battered fillets into hot oil (do not overcrowd; fry in batches if needed). Fry for 4–6 minutes, turning once halfway, until batter is deep golden brown and fish registers 140–145°F internally and flakes easily. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick fries. Rinse under cold water until water runs clear to remove excess starch, then pat thoroughly dry with clean towels. For crispier fries you can soak in cold water for 30 minutes, then drain and dry.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels or wire rack.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika while still hot.

Make slaw

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. Whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl, then toss with cabbage and carrot until evenly coated. Chill until serving or serve immediately.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped capers, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover and refrigerate until service.

Serve

Plate two pieces of beer-battered cod alongside a generous portion of brewery fries and a scoop of slaw. Add a dollop (about 2–3 tbs each) of tartar sauce, a lemon wedge, and serve immediately while hot and crisp.