Fish & Chips Recipe

Prepare slaw

In a medium bowl combine shredded cabbage, grated carrot and sliced green onion. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate while you prepare the rest; slaw can sit for up to 1 hour to meld flavors.

Make tartar

In a small bowl combine mayonnaise, minced dill pickle, chopped capers, lemon juice, Dijon mustard, chopped parsley, lemon zest, salt and pepper. Mix thoroughly, taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors marry.

Prep potatoes

Peel if desired and cut potatoes into 1/3–1/2-inch sticks. Rinse well under cold water until water runs clear to remove excess starch. Pat dry thoroughly with clean kitchen towels or paper towels.

First fry (blanch)

Heat 1 cup vegetable oil in a heavy saucepan or deep-fryer to 325°F (160°C). Working in batches, fry potatoes for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 3/4 tsp fine salt and keep warm in a single layer in a low oven if needed.

Prep fish

Pat haddock fillets dry and cut into portions about 4–6 ounces each. Season both sides lightly with 1/2 tsp of the fine salt (reserve remaining salt for fries/slaw). Place the 1/2 cup flour and 1/4 cup cornstarch in a shallow dish for dredging.

Make batter

In a mixing bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, baking powder, 1 tsp salt and 1/4 tsp black pepper. Add cold beer (or sparkling water) and several ice cubes and whisk briefly until just combined. Batter should be thick enough to coat the back of a spoon but still airy; do not overmix—the cold and bubbles create a crisp texture.

Heat oil

Heat 1.5 cups vegetable oil in a deep 10–12-inch skillet or fryer to 350–360°F (175–180°C). Use a thermometer to maintain temperature.

Dredge and fry fish

Working one piece at a time, lightly dredge each fillet in the dredging flour/cornstarch mixture, shaking off excess. Dip into the chilled batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry in batches (do not overcrowd) for 4–5 minutes until batter is golden brown and fish is cooked through (internal temperature ~145°F/63°C). Remove to a wire rack set over a baking sheet to drain. If oil temperature drops, allow to return to 350–360°F before continuing.

Finish

Keep finished pieces warm in a 200°F (95°C) oven for up to 15 minutes while frying remaining batches. Taste and adjust seasoning with a little extra salt if desired.

Divide fries and fish among plates. Add a generous spoonful of signature tartar sauce and a portion of house slaw. Garnish with lemon wedges and offer malt vinegar on the side. Serve immediately while fish is hot and crisp.