Chatham Cod F.i.s.h. & Chips Recipe
Cabbage Slaw, Malt Vinegar, Lemon Aioli
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Ingredients
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For the Cod
For the Chips
For the Cabbage Slaw
For the Lemon Aioli
For Serving
Method
For the Cod
- 1
Prepare the batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water while whisking until the batter is smooth and slightly thick.
- 2
Heat the oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Fry the cod
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered cod fillets into the hot oil, frying in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
For the Chips
- 4
Prepare the potatoes
Peel the russet potatoes and cut them into thick fries.
- 5
First fry
In the same pot of hot oil, fry the potato fries in batches for about 5-6 minutes until soft but not browned. Remove and drain on paper towels.
- 6
Second fry
Increase the oil temperature to 375°F (190°C) and fry the chips again in batches until crispy and golden brown, about 3-4 minutes. Remove and drain on paper towels. Season with salt immediately.
For the Cabbage Slaw
- 7
Prepare the slaw
In a large bowl, mix together the shredded green cabbage and grated carrot.
- 8
Make the dressing
In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well.
- 9
Combine
Pour the dressing over the cabbage and carrot mixture. Toss to combine and refrigerate for at least 30 minutes to allow the flavors to meld.
For the Lemon Aioli
- 10
Mix the aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and salt. Mix well until smooth and creamy.
To Serve
- 11
Plate the dish
Serve the crispy cod and chips on a plate alongside a generous serving of cabbage slaw. Drizzle with malt vinegar and serve with lemon aioli for dipping.
