Fish & Chips Recipe

Prep and par-cook

Peel (optional) and cut russet potatoes into 1/3–1/2-inch sticks. Rinse in cold water until the water runs clear to remove excess starch. Pat dry thoroughly with kitchen towels. Heat 3 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry potatoes for 4–6 minutes until soft but not browned. Remove to a wire rack or paper towels to drain.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with fine sea salt and white pepper while hot. Keep warm in a low oven (200°F/95°C) until serving.

In a bowl combine shredded cabbage and grated carrot. In a small bowl whisk together 2 tbsp mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Chill in refrigerator while other components are prepared to let flavors meld.

In a small bowl combine 1/2 cup mayonnaise, finely chopped cornichons, chopped capers, 1 tsp pickle brine or lemon juice, 1 tsp minced dill, 1/2 tsp Dijon mustard and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed. Refrigerate until service.

Mix malt vinegar powder with 1/4 tsp fine sea salt in a small ramekin. Use as a finishing sprinkle for fries or to dust fish lightly as served.

Prep the fish

Pat cod fillets dry with paper towels and cut into 4 equal portions (about 4 oz each). Season both sides lightly with 1 tsp salt and 1/4 tsp black pepper. Place on a plate and keep chilled until ready to batter.

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder with remaining 1/2 tsp salt. If using an egg: beat the egg lightly and stir into the cold beer. Gradually whisk the beer (or beer + egg) into the dry mix until just combined; the batter should be thick but fluid and cold. Do not overmix — a few small lumps are fine. Keep the batter chilled (set bowl over an ice bath if possible) to ensure a light, crispy finish.

Dredge and fry

Heat remaining vegetable oil in a deep pot to 350°F (175°C). Lightly dredge each seasoned cod piece in 1/2 cup flour (keeps batter adhering), shaking off excess. Dip into the cold beer batter, allowing excess to drip off, and carefully lower into hot oil. Fry 4–5 minutes until golden brown and an internal temperature of 145°F (63°C) is reached. Fry in batches without overcrowding. Remove to a wire rack or paper towels to drain.

Rest briefly

If needed, keep cooked fish in a low oven (200°F/95°C) for a few minutes to stay warm while remaining crisp. Finish with a light dusting of malt vinegar powder if desired.

Arrange house fries on the plate, sprinkle a pinch of malt vinegar powder over fries or serve powder on the side. Place 2 pieces of beer-battered cod beside fries. Add a generous spoonful of cornichon tartar sauce and a small mound of coleslaw. Garnish with chopped parsley and a lemon wedge. Serve immediately while hot and crisp.