Fish & Chips Recipe

Prepare fish

Pat mahi mahi fillets dry with paper towels. Cut into 4 equal portions (about 4 oz each). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Gradually whisk in 3/4 cup cold beer until smooth. If batter is too thick to coat, add up to 2 tbs cold sparkling water to reach a thick but pourable consistency (like heavy cream). Chill the batter in the fridge for 10 minutes while you heat oil.

Dredge and fry fish

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Place 1/2 cup flour (for dredging) on a plate. Lightly coat each seasoned fillet in the flour, shaking off excess, then dip into the chilled batter to fully coat. Carefully lower fish into the hot oil in batches (don’t overcrowd). Fry until batter is golden brown and fish reaches an internal temperature of 145°F and flakes easily, about 4–6 minutes per piece depending on thickness. Transfer to a wire rack set over a sheet pan; keep warm in a 200°F oven while finishing remaining fish.

Prepare potatoes

Wash and peel (optional) russet potatoes. Cut into 1/3–1/2 inch thick sticks for hand-cut fries. Rinse the cut fries under cold water until water runs clear to remove surface starch; then soak in cold water for at least 20 minutes (or up to 2 hours) to crisp.

First fry (blanch)

Drain and pat fries very dry with towels. Heat 3 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels or a wire rack.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper. Keep warm and crisp while finishing fish.

Make slaw

In a large bowl combine 2 cups thinly sliced green cabbage, 1/2 cup thinly sliced red cabbage, 1/2 cup grated carrot and 2 tbsp sliced green onion. In a small bowl whisk together 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss to coat. Taste and adjust seasoning; chill up to 30 minutes before serving to let flavors meld.

Prepare remoulade

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs Creole or Dijon mustard, 1 tbsp finely chopped pickled jalapeño, 1 tsp pickle relish, 1 tsp lemon juice, 1/2 tsp hot sauce (optional), 1/4 tsp smoked paprika, 1/8 tsp garlic powder and 1/4 tsp kosher salt. Adjust heat and acidity to taste. Chill until ready to serve.

Assemble

On each plate place a generous portion of hand-cut fries. Top with a piece or two of beer-battered mahi mahi. Add a scoop of house-made slaw to the side. Spoon or pipe a dollop of jalapeño remoulade alongside. Garnish with a lemon wedge and sprinkle chopped parsley over the fish. Serve immediately so fish and fries are hot and crispy.

Safety & tips

Maintain oil temperatures: lower temp for batter adherence, higher temp for crisping fries. Do not overcrowd fryer to avoid soggy results. Use an instant-read thermometer to ensure fish reaches 145°F. Leftover batter can be used once more if chilled and still bubbly; discard if beer flavor is off.