Fish & Chips Recipe

Peel (optional) and cut potatoes into 3/8–1/2 inch matchstick fries. Rinse well in cold water to remove surface starch.

Place cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar and refrigerate for 30 minutes (or at least 15 minutes) to firm them and remove excess starch.

Drain potatoes and pat completely dry on clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Use a thermometer and ensure you have enough oil to submerge the fries but leave headspace for bubbling.

Blanch fries in batches for 4–5 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in small batches 2–3 minutes until golden and crisp. Remove and drain on a rack, season immediately with 2 teaspoons salt and 1/2 teaspoon black pepper, tossing gently.

Pat cod fillets dry with paper towels and cut into 6 even pieces (about 4–6 oz each). Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place 3/4 cup all-purpose flour for dredging in a shallow dish. Dredge each seasoned fillet lightly in flour, shaking off excess. This helps the batter adhere.

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Gradually whisk in 1 cup cold Smithwick's (or other amber beer) until the batter is smooth. Add 3–4 ice cubes to keep the batter cold; mix briefly. Batter should be thick enough to coat the back of a spoon but still pourable. Do not overmix—some small lumps are fine.

Heat oil (used for fries) to 350–360°F (175–182°C) for fish frying. Maintain this temperature while frying. Use a deep pot or fryer with enough oil to fully submerge fillets.

Working in 2–3 fish-sized batches, dip floured fillets into the beer batter to fully coat, letting excess drip off briefly. Carefully lower into hot oil and fry 4–6 minutes, turning once if needed, until batter is deep golden brown and internal fish temperature reaches 145°F (63°C).

Remove fried fish to a wire rack set over a baking tray to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon chopped fresh parsley.

Stir until smooth, taste and adjust seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper as needed. Refrigerate until serving to let flavors meld.

In a large bowl combine 3 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1 cup grated or julienned carrot.

In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning. Chill for at least 15 minutes before serving to let flavors develop.

Arrange a portion of house cut fries on each plate alongside a beer-battered cod fillet.

Add a generous scoop (about 3/4 cup) of coleslaw and a serving (about 2 tablespoons) of tartar sauce to each plate. Garnish fish with chopped parsley and serve with lemon wedges.

Serve immediately while fish is crisp and fries are hot.