New England Fish & Chips Recipe
hand cut fries, coleslaw, rémoulade sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Coleslaw
Rémoulade Sauce
Fish
Method
Fries
- 1
Prepare the Potatoes
Peel and cut the Russet potatoes into thick fries. Soak in cold water for at least 30 minutes to remove excess starch.
- 2
Coleslaw
- 3
Mix the Coleslaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
Rémoulade Sauce
- 4
Prepare the Rémoulade
In a bowl, whisk together mayonnaise, Dijon mustard, chopped capers, chopped parsley, lemon juice, and hot sauce until smooth. Refrigerate until ready to serve.
Fish
- 5
Prepare the Fish
In a bowl, mix flour, cornstarch, baking powder, and salt. Slowly whisk in beer or sparkling water until a smooth batter forms.
- 6
Fry the Fish
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip fish fillets into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown and cooked through, about 5-6 minutes. Drain on paper towels.