Fish'n'chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then soak in a bowl of cold water for 30 minutes (or up to 2 hours) to further remove starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches, 3–4 minutes per batch, until soft but not brown. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Allow to cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches until golden and crispy, about 2–4 minutes. Drain on paper towels or a rack. Immediately season with kosher salt, black pepper and smoked paprika (if using). Keep warm in a single layer in a low oven (200°F / 95°C) while finishing fish.

In a large bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper. Whisk until smooth. Add sliced green cabbage, red cabbage, shredded carrot and green onion. Toss to coat evenly. Chill in refrigerator for at least 20 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

In a small bowl combine mayonnaise, minced dill pickles, pickle juice, chopped dill, garlic and lemon juice. Stir until homogenous. Season with salt and pepper to taste. Refrigerate until ready to serve. If the aioli is too thick, thin with an additional 1/2 tsp pickle juice or lemon juice.

Prepare fish

Pat cod fillets dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper. If pieces are thick, halve lengthwise to ensure even cooking.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate bowl whisk the egg, then add cold beer and cold sparkling water. Pour the wet ingredients into the dry and whisk just until combined — batter should be slightly thick but airy with some lumps. Keep batter cold (place bowl over an ice bath briefly) for a light, crisp crust.

Heat oil

Heat vegetable oil for frying fish in a wide, heavy pot to 350–360°F (175–180°C). Use a thermometer to maintain temperature; too cool will make greasy batter, too hot will burn it.

Dredge & fry

Lightly toss each seasoned cod fillet in the additional 1/2 cup flour (shake off excess). Holding by one end, dip the fillet into the cold batter, allowing excess to drip off. Carefully lower into the hot oil, frying 3–5 minutes depending on thickness, until batter is golden brown and internal fish temperature reaches 140–145°F (60–63°C). Fry in batches without overcrowding and adjust heat to keep oil between 350–360°F. Transfer fried fish to a wire rack set over a sheet pan to drain; keep in warm oven (200°F / 95°C) if needed.

Serve

Arrange fries and a portion of house slaw on each plate. Place a battered cod fillet on top of fries or beside them. Spoon a generous dollop of dill pickle aioli on the side or drizzle lightly over the fish. Garnish with chopped parsley and a lemon wedge. Serve immediately while hot and crispy.