Fish & Chips Recipe

Prepare fish

Pat the cod fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper. Squeeze half the lemon over the fillets and set aside for 5 minutes.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. In a separate small bowl whisk the egg with 1 cup cold beer (or sparkling water). Pour wet into dry and whisk briefly — batter should be smooth and thick enough to coat but still slightly runny. Keep batter cold by placing bowl over ice if frying later than 10 minutes.

Dredge and fry

Heat 1.5 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Lightly dust each fillet with a bit of flour from the dredge bowl, then dip into the batter to fully coat, letting excess drip off. Carefully lower fillets into hot oil (cook one at a time if needed). Fry 4–6 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish fries.

Finish

Squeeze remaining lemon over the fried fillets just before serving.

Prepare potatoes

Cut potatoes into 1/3–1/2 inch thick fries. Rinse under cold water to remove starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with towels.

Fry (two-stage method)

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove to paper towels. Increase oil temperature to 375°F (190°C). Fry again in batches for 2–3 minutes until crisp and golden. Drain on paper towels, season immediately with 1 tsp salt and 0.25 tsp black pepper, and keep warm.

Make slaw

In a large bowl combine 2 cups green cabbage, 1 cup red cabbage, and 0.5 cup grated carrot. In a small bowl whisk 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Chill at least 15 minutes to meld flavors before serving.

Mix sauce

In a small bowl combine 0.5 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped capers, 1 tbs lemon juice, 0.5 tsp Dijon mustard, 1 tbs chopped fresh parsley, and 0.25 tsp black pepper. Stir until blended. Taste and adjust lemon, salt or sugar as desired. Chill until ready to serve.

Divide fries between two plates. Place one battered cod fillet on each plate. Add a generous scoop of coleslaw and a ramekin (about 2–3 tablespoons) of tartar sauce. Serve immediately with lemon wedges on the side.