Fish & Chips Recipe

Prep and soak

Peel (optional) and cut russet potatoes into 1/2-inch (1.2 cm) thick sticks. Place cut potatoes in a large bowl of cold water, add 1 tablespoon white vinegar (optional) and chill for 20–30 minutes to remove excess starch. Drain and rinse well, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a deep fryer or heavy pot to 320°F (160°C). Fry potatoes in batches for 4–6 minutes until soft but pale and not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare fish or up to 1 hour (keep at room temperature).

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–4 minutes until golden-brown and crisp. Drain on a rack or paper towels and immediately season with 1 tablespoon fine sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

Prepare fish

Pat cod fillets dry with paper towels. Trim into even portions if needed, and season both sides lightly with 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate while you make the batter.

Make tempura batter

In a bowl, whisk the egg lightly. Add ice-cold sparkling water to the egg. In a separate bowl, combine 1 cup tempura mix (or cake flour), 1/4 cup cornstarch, and 1 teaspoon baking powder, plus 1/2 teaspoon salt. Very gently fold the dry mix into the wet just until combined — small lumps are fine. Keep the batter cold (place bowl over another bowl with ice) and do not overmix to maintain lightness.

Dust and batter fish

Lightly dredge each seasoned cod piece in 1 cup all-purpose flour (shake off excess). Dip into the cold tempura batter, coating completely and letting excess drip off briefly.

Fry fish

Heat oil in a deep pot or fryer to 350–360°F (175–180°C). Fry battered cod in small batches (do not overcrowd) for 4–6 minutes, turning if needed, until batter is crisp and pale golden and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove to a wire rack or paper towels to drain. Sprinkle a light pinch of salt over fish immediately after frying.

Combine vegetables

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 2 tablespoons chopped parsley.

Make dressing

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Dress slaw

Pour dressing over the shredded vegetables and toss to coat evenly. Taste and adjust seasoning. Let sit at least 10–15 minutes for flavors to meld, or refrigerate up to 2 hours before serving. Toss again just before plating.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 teaspoon finely minced shallot or red onion, 1 teaspoon lemon juice and 1 teaspoon chopped fresh dill or parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until combined and chill for at least 15 minutes to let flavors develop.

Plate: On each plate, place a generous portion of hot fries, top with a piece of tempura cod, a scoop of slaw, a lemon wedge and a spoonful of tartar sauce. Serve malt vinegar on the side for the fries if desired.

Timing notes: Fry chips first (they can be held warm), then make batter and fry fish right before serving so fish stays crisp. Ensure oil temperatures are correct for crisp results: 320°F for first fry of chips, 375°F for final fry of chips, 350–360°F for fish.