Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3-1/2 inch sticks. Place cut fries in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry with paper towels.

Fry or bake

For deep fry: heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack. Increase oil to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Drain on paper towels and season with salt and pepper. For oven/air-fryer alternative: toss dried fries with 1–2 tbsp oil, spread on a baking sheet, bake at 425°F (220°C) for 25–30 minutes turning once until golden and crisp.

In a mixing bowl combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour dressing over vegetables and toss to coat. Refrigerate at least 15 minutes before serving to let flavors meld.

Whisk together Greek yogurt, mayonnaise, honey, chopped dill, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust honey or lemon as desired. Chill until ready to serve.

Combine mayonnaise, chopped dill pickle, capers (if using), minced shallot, lemon juice, and chopped parsley in a bowl. Season with salt and pepper and mix well. Refrigerate for at least 15 minutes to let flavors marry.

Prep fish

Pat haddock fillets dry with paper towels and season both sides lightly with 1 tsp salt and 1/2 tsp black pepper (portion of listed salt/pepper). Sprinkle the 1/2 cup flour (for dredging) onto a plate and lightly coat each fillet, shaking off excess.

Make batter

In a bowl whisk together 1 cup flour, cornstarch, and baking powder. Whisk in the egg, then gradually whisk in cold beer until you have a smooth, thick batter that coats the back of a spoon — about 1 cup total. If batter is too thick, whisk in up to 2 tbsp cold water. Keep batter cold (set bowl in an ice bath if your kitchen is warm). Season batter with a pinch of salt and pepper.

Heat oil

Pour vegetable oil into a deep pot to a depth of 2–3 inches (use enough to fully submerge fillets) and heat to 350–375°F (175–190°C). Use a thermometer to maintain temperature.

Batter and fry

Working one fillet at a time, dust lightly with extra flour, then dip into the cold beer batter, letting excess drip off. Carefully lower into hot oil. Fry 4–5 minutes per fillet, turning once if necessary, until the batter is deep golden brown and an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C) for haddock. Do not overcrowd the pot; fry in batches if needed.

Drain and finish

Remove fillets with a slotted spoon or spider and rest on a wire rack set over a sheet pan to drain and stay crisp. Keep warm in a 200°F (95°C) oven while finishing remaining fillets. Serve immediately with lemon wedges, fries, coleslaw, honey dill dip, and tartar sauce.