Fish & Chips Recipe

Portion and dry

Pat the cod fillets dry with paper towels. Cut into 4 equal-sized pieces (about 4–5 oz each). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder with 1 tsp kosher salt and 1/4 tsp black pepper. If using egg, beat it lightly and whisk it into the dry mix. Gradually pour in 1 cup very cold beer or sparkling water while whisking until you have a smooth, slightly thick batter that coats the back of a spoon (add a splash more liquid if too thick). Keep the batter cold by placing the bowl over an ice bath or refrigerate briefly.

Dredge

Place 1/2 cup all-purpose flour in a shallow tray. Lightly dust each seasoned cod piece in the flour, shake off excess, then dip into the cold batter, ensuring an even coat. Let excess batter drip off before frying.

Prep potatoes

Cut potatoes into 1/2–3/4 inch thick sticks. Rinse in cold water until water runs clear to remove excess starch. Optional: place in a bowl with cold water and 1 tablespoon white vinegar for 15 minutes to help crispness, then drain and pat completely dry with towels.

Blanch (first fry)

Heat 1 quart vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in small batches for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.

Final fry

When oil reaches 375°F (190°C), fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt while hot.

Heat oil

While fries blister in the second fry, heat the fish frying oil in a separate pot or deep fryer to 350–360°F (175–180°C). Use enough oil so pieces can float without touching the bottom.

Fry

Carefully lower battered cod into the hot oil (cook 2–3 pieces at a time depending on pot size). Fry for 4–6 minutes until batter is deep golden and the fish registers 145°F (63°C) and flakes easily. Turn pieces once if needed for even browning. Remove with a slotted spoon and drain on a wire rack over a sheet pan to keep crisp.

Finish and serve

Keep fish warm in a low oven (200°F/95°C) if necessary while finishing batches. Serve immediately with lemon wedges and hot fries.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt or pickle to preference. Refrigerate until serving.

In a bowl combine 3 cups shredded cabbage and 1/2 cup grated carrot. In a separate small bowl whisk 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/4 teaspoon celery seed (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over vegetables and toss until evenly coated. Chill for at least 15 minutes to meld flavors, then taste and adjust seasoning before serving.