Fish'n Chips Recipe

Peel (optional) and cut potatoes into 1/2 inch matchsticks. Rinse under cold water to remove starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to make them crisp.

Drain and dry potatoes thoroughly with a clean kitchen towel or paper towels.

Heat oil in a deep pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until soft but not browned (blanching stage). Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Return potatoes to hot oil in batches and fry 2–3 minutes until golden and crispy. Drain on paper towels, immediately season with salt and pepper, and keep warm in a low oven (200°F / 95°C) if needed.

In a small bowl combine mayonnaise, minced dill pickle, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley.

Season with salt and pepper to taste. Stir until smooth, refrigerate at least 15 minutes to let flavors meld. Taste and adjust acidity or salt before serving.

In a mixing bowl combine shredded cabbage and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth.

Pour dressing over cabbage mixture, toss to coat evenly. Chill for at least 15 minutes before serving to let flavors combine.

Pat fish fillets dry with paper towel and season lightly with a pinch of salt and pepper.

Set up a dredging station: mix 1/2 cup flour with 1/2 tsp salt and 1/4 tsp pepper on a plate. Place batter ingredients (1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder) in a bowl.

Whisk cold sparkling water into the dry batter mixture until just combined; batter should be slightly lumpy and coat the back of a spoon. If using beer, substitute equal amount for sparkling water. Keep batter cold (place bowl over ice if available).

Heat oil in a deep pot to 350–360°F (175–180°C) for frying the fish. Use a thermometer for accuracy.

Lightly dredge each fillet in the 1/2 cup flour mixture, shaking off excess. Dip the dredged fillet into the cold batter, allowing excess to drip back into the bowl.

Carefully lower the battered fillet into the hot oil. Fry one or two pieces at a time (do not overcrowd) for 5–7 minutes, turning once if needed, until batter is golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part of the fish.

Use a slotted spatula to transfer fish to a wire rack or paper towels to drain. Keep warm in a low oven if necessary while frying remaining fillets.

Divide fries between two plates. Place one battered fish fillet on each plate beside the fries.

Add a generous scoop of coleslaw and a dollop of tartar sauce (about 2 tbsp) to each plate.

Garnish with lemon wedges and chopped parsley. Serve immediately while fish and fries are hot and crispy.