Fish & Chips Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper. Keep refrigerated until ready to batter.

Heat oil

Pour vegetable oil into a large, heavy pot or deep fryer to a depth of about 2–3 inches (about 6 cups). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Make batter

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Pour in 12 fl oz cold Yuengling (or amber lager) and whisk until mostly smooth. If batter seems too thick, whisk in up to 2 tbsp ice water to reach a thick but pourable consistency (should coat the back of a spoon). Let batter rest 5 minutes while oil finishes heating.

Dust and batter fish

Lightly dredge each fillet in the 1/2 cup flour for dusting, shaking off excess. Hold fillet by one end and dip into the beer batter, coating completely. Allow excess batter to drip back into the bowl.

Fry fish

Carefully lower battered fillets into the hot oil, 2–3 pieces at a time without overcrowding. Fry until golden brown and crisp, about 4–6 minutes depending on thickness, turning once halfway through if necessary. Internal temperature should reach 145°F (63°C) and batter should be crisp and light. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you fry remaining fillets.

Finish

Sprinkle a light pinch of salt over the hot fried fish immediately after removing from oil. Serve hot with lemon wedges and tartar sauce.

Prepare potatoes

Cut the scrubbed russet potatoes into 1/3–1/2 inch fries. Rinse cut potatoes under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with a clean towel or paper towels; moisture will cause oil to spit.

First fry (blanch)

Heat oil in a large heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until tender but not colored. Remove to a wire rack or paper towel-lined tray to drain and cool slightly.

Season and second fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches again for 2–3 minutes, until golden and crisp. Remove to a rack and immediately toss with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tbsp chopped parsley if using. Serve hot alongside the fish.

Alternative oven method

If not frying, toss fries with 2–3 tbsp oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until crisp and browned. Season as above.

In a medium bowl combine 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth. Add shredded green cabbage (3 cups), shredded red cabbage (1 cup), and grated carrot (1 medium) to a large bowl. Pour dressing over vegetables and toss to coat. Taste and adjust seasoning. Chill at least 20 minutes to let flavors meld. Serve cold alongside fish and fries.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tsp lemon juice, 1 tsp chopped fresh dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp kosher salt. Stir until combined. Chill at least 10 minutes for flavors to marry. Serve as a dipping sauce for the fish.

On each plate place a portion of seasoned fries, a fillet of beer-battered fish, a scoop of coleslaw, and a small ramekin of tartar sauce. Garnish with a lemon wedge and offer malt vinegar on the side. Serve immediately while fish and fries are hot and crisp.