Fish And Chips Recipe

Wash and peel (optional) russet potatoes. Cut into 1/2-inch thick sticks, keeping sizes uniform for even cooking.

Place cut potatoes in a large bowl of cold water with 1 tbsp white vinegar and soak for 30 minutes to 1 hour to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Heat 2 cups oil in a deep, heavy pot or deep fryer to 325°F (160°C). Blanch the fries in batches for 4–5 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden and crisp, about 2–4 minutes. Remove and drain; immediately season with 1/2 tsp sea salt.

In a mixing bowl combine 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp pepper. Whisk until smooth.

Add shredded green cabbage (3 cups), shredded red cabbage (1 cup) and 1/2 cup shredded carrot. Toss to coat evenly. Chill in refrigerator for at least 15 minutes to let flavors marry; taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped pickles, 1 tbs finely chopped jalapeño (remove seeds for milder heat), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp chopped capers if using. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Stir until smooth, cover and refrigerate until ready to serve. Taste after chilling and adjust acidity or heat if needed.

Pat cod fillets dry with paper towels and cut into portions (about 150–200 g / 5–7 oz each). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Place 1/2 cup all-purpose flour in a shallow dish and dredge each fillet lightly, shaking off excess. This helps the batter adhere.

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch and 1 tsp baking powder. Optional: beat 1 egg lightly and add to the dry mix for extra structure.

Add 1 cup cold Sierra Nevada Pale Ale and 4 ice cubes to the flour mixture gradually, whisking until just combined into a smooth, slightly thick batter. Keep batter cold (place bowl over an ice bath if needed) — cold batter hitting hot oil produces a crisper coating.

Heat vegetable oil (combined amount, about 2–3 cups total) in a deep pot to 350–360°F (175–180°C). Maintain temperature; adjust heat between batches so oil returns to temperature quickly.

Working in small batches, dip each dredged fillet into the cold beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 4–6 minutes depending on thickness, flipping once if necessary.

Remove fried fish to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while frying remaining fish.

Arrange fish and fries on plates or a platter. Add a generous spoonful of jalapeño tartar sauce and a portion of coleslaw to each plate. Serve lemon wedges and malt vinegar on the side.

Optional final touch: sprinkle a small pinch of extra sea salt over the fish and fries immediately before serving.