Fish Fingers Recipe

Prepare the fish

Pat cod fillets dry with paper towels. Trim into 1/2-inch to 3/4-inch wide finger-sized strips (about 3–4 inches long). Season lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper, set on a tray and chill in the refrigerator while you prepare the batter.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), cornstarch, baking powder, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. In a separate small bowl beat the egg lightly then whisk into the dry mix. Gradually pour in 1 cup cold Coastal Flats Lager while whisking until a smooth, thick batter forms. If batter is too thick to coat well, whisk in up to 2 tablespoons cold sparkling water to loosen slightly — batter should cling to fish but still drizzle slowly.

Dredge & heat oil

Place the 1/2 cup flour for dredging on a plate. Lightly coat each fish finger in the dredging flour, shaking off excess. In a deep heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat oil until a drop of batter sizzles and rises to the surface immediately. Use about 3–4 cups oil (or the measured 4 cups) to provide enough depth for shallow-deep frying.

Fry the fish fingers

Working in batches to avoid crowding, dip each floured fish strip into the batter, letting excess drip back into the bowl, then gently lower into hot oil. Fry 3–4 minutes per batch, turning once, until batter is crisp and golden and internal fish reaches 145°F (or flakes easily). Remove with a slotted spoon to a wire rack set over a baking sheet to drain and keep warm. Repeat until all fish is fried. Keep oven on low (200°F/95°C) to hold finished batches if needed.

Finish

Squeeze lemon wedges over fish just before serving. Taste and adjust seasoning with additional salt if desired.

While fish rests or fries, combine 1/2 cup mayonnaise, chopped dill pickle, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley in a small bowl. Stir until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon, salt or pickle to preference. Chill until serving.

Prepare potatoes

Cut potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with towels.

Fry the fries (two-stage)

Heat 2 cups oil in a heavy skillet or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale and just tender but not brown. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and return fries in batches to fry 2–3 minutes until golden and crisp. Drain on paper or wire rack and immediately season with 1 tsp salt and 1/4 tsp pepper, tossing to coat.

Keep fries warm in a low oven (200°F/95°C) until ready to serve if frying in multiple batches.

In a medium bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp pepper. Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning or acidity. Let sit at least 10 minutes before serving to allow flavors to meld (can be made up to 2 hours ahead and refrigerated).