Fish N Chips Recipe

Prepare the fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Place on a plate and refrigerate while you make batter and heat oil.

Make the batter

In a bowl whisk together 1 cup flour (for batter), 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper. In a separate small bowl whisk the egg lightly then add to the dry mix. Slowly pour in 1 cup cold beer while whisking until a smooth, thick but pourable batter forms. If batter is too thick, whisk in up to 1/4 cup cold sparkling water until it reaches a consistency that coats the back of a spoon and will cling to fish.

Dredge and batter fish

Place the 1 cup flour (for dredging) on a plate. Lightly coat each seasoned fillet in the dredging flour, shaking off excess. Dip each floured fillet into the beer batter, allowing excess to drip back into the bowl, then set on a tray ready for frying.

Heat oil and fry fish

In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350–365°F (175–185°C). Fry fillets in batches so oil temperature stays steady: gently lower battered fillets into oil and fry 4–6 minutes until batter is deep golden brown and the fish flakes easily (internal temp ~ 145°F / 63°C). Remove with a slotted spoon to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven if frying in multiple batches.

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. Soak fries in cold water for at least 30 minutes (or up to 2 hours) to further remove starch; this yields crisper fries. Drain and pat completely dry with towels.

First fry (blanch)

Heat oil in a deep fryer or pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until soft but not colored. Remove and drain on paper towels or a rack.

Second fry (crisp)

Increase oil temperature to 375–390°F (190–199°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray or wire rack. Immediately season with 1 tsp salt and 1/2 tsp black pepper, tossing gently to distribute.

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Add 3 cups shredded cabbage and 1 grated carrot; toss to coat. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld before serving.

Combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 teaspoon chopped capers, and 1 tablespoon lemon juice in a small bowl. Stir until smooth and refrigerate until ready to serve.

To serve: place 1 fish fillet per plate with a generous portion of fries, a scoop of cole slaw, a ramekin of tartar sauce, and a lemon wedge. Sprinkle chopped fresh parsley over the fish for color and offer malt vinegar on the side.