Fish & Chips Recipe
Crispy tempura cod / Parmesan / Parmesan fries / coleslaw / lemon / tartar
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Ingredients
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Fish
Parmesan Fries
Coleslaw
Tartar Sauce
Garnish
Method
Fish
- 1
Prepare the Tempura Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Cod
Dip each cod fillet into the tempura batter, allowing the excess to drip off. Carefully place the battered cod in the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Parmesan Fries
- 4
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thin fries.
- 5
Season the Fries
In a large bowl, toss the potato fries with olive oil, salt, and black pepper until evenly coated.
- 6
Bake the Fries
Spread the fries on a baking sheet and bake in the preheated oven for 30-35 minutes, flipping halfway through, until crispy and golden. Remove from oven and sprinkle with grated Parmesan cheese immediately.
Coleslaw
- 7
Prepare the Vegetables
In a large bowl, combine the shredded cabbage and grated carrot.
- 8
Make the Dressing
In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 9
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss well to combine, then refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 10
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and salt. Stir until well mixed.
Serve
- 11
Plate the Dish
On a serving plate, place the crispy tempura cod alongside a generous serving of Parmesan fries and a side of coleslaw. Serve with lemon wedges and tartar sauce on the side.