Fish & Chips Recipe

Prepare the fries

Peel and cut the potatoes into thick strips. Rinse them in cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Make the wasabi slaw

In a large bowl, mix mayonnaise with wasabi paste until well combined. Add shredded cabbage or pre-packaged coleslaw mix and toss until fully coated. Season with salt and pepper to taste. Refrigerate until serving.

Prepare the batter

In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick.

Fry the fish

Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish in the hot oil, cooking for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Cook the corn

While the fish is frying, bring a pot of water to a boil. Add the corn on the cob and boil for about 5-7 minutes until tender. Drain and serve with butter if desired.

Assemble the dish

Serve the fried fish alongside the fries and corn on the cob. Top the fish with wasabi slaw and garnish with lemon wedges. For the tartar sauce, mix mayonnaise with chopped capers and pickles if desired.