New England Fish & Chips Recipe

Prep fish

Pat cod fillets dry with paper towels. Cut into individual serving pieces (~4–6 oz each). Season lightly with 1 tsp salt and 1/2 tsp black pepper. Place in a shallow dish and pour 1/2 cup buttermilk over them; let sit 10–15 minutes while you prepare batter and fries.

Dredge

Place 1/2 cup flour in a wide shallow bowl. Remove each fillet from buttermilk, letting excess drip off, and dredge lightly in flour to coat. Shake off excess and set on a wire rack while you heat oil.

Make batter just before frying: In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp salt and 1/4 tsp pepper. Gradually whisk in 1 cup cold sparkling water and the optional 1/4 cup cold beer (or more sparkling water) until a smooth, thick but pourable batter forms. Keep batter cold (over an ice bath if desired) for a crisp finish.

Prepare potatoes: Rinse cut potatoes under cold water until water runs clear to remove starch, then pat dry thoroughly with towels. Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C) for the first fry.

First fry (blanch): Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove to a rack or paper towel-lined tray and let rest 5 minutes. Increase oil temperature to 375°F (190°C) for the final crisping.

Second fry (crisp): When fish is nearly done, fry potatoes again in batches at 375°F for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) while you cook fish if needed.

Heat oil: Maintain the frying oil at 350–375°F (175–190°C) for frying fish. Use enough oil to fully submerge fillets. If using the same oil as fries, bring it to 350–375°F after fries are finished.

Batter and fry: Whisk batter to recombine. Holding a dredged fillet by one end, dip it into the batter to coat fully, letting excess drip back into the bowl. Carefully lower the battered fillet into hot oil. Fry 4–6 minutes (depending on thickness), turning once if needed, until batter is deep golden and fish registers 145°F (63°C) or flakes easily.

Drain: Remove fillets to a wire rack set over a sheet pan to drain and stay crisp. Do not stack.

Make tartar sauce: In a small bowl combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and 1 tsp chopped capers (if using). Taste and adjust salt/acid. Stir in 1 tbsp chopped parsley. Chill until serving.

Plate and serve: In a basket or shallow serving vessel line with paper or parchment if desired. Fill with a nest of hot fries, then place battered cod filets on top. Serve with a ramekin of tartar sauce, lemon wedges and malt vinegar on the side. Garnish with remaining parsley. Recommend serving immediately so batter and fries remain crisp.