Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3- to 1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak potatoes in cold water for at least 30 minutes (or up to 2 hours) in the fridge, then drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the dried potatoes in batches for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare fish and batter.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes more, until golden and crisp. Drain on paper towels, immediately season with 2 tsp salt and 1/2 tsp black pepper, toss lightly, and keep warm in a low oven (200°F/95°C) if desired.

In a medium bowl combine 3 cups shredded cabbage, grated carrot, and 1/4 cup thinly sliced red onion. In a small bowl whisk 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper. Toss dressing with vegetables until evenly coated. Chill at least 15 minutes to let flavors marry.

Combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp chopped fresh dill or parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp pepper. Mix thoroughly and refrigerate until ready to serve.

Prepare fish

Pat the 4 cod fillets dry with paper towels. Season both sides lightly with a pinch of salt (about 1/4 tsp total) and 1/8 tsp black pepper.

Make batter

In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Place 1 cup cold pale ale and 1/4 cup cold sparkling water in a measuring cup. Slowly whisk the cold liquids into the dry ingredients until just combined — a few lumps are fine. The batter should be thick enough to coat but still pourable; chill for 10 minutes if it seems warm.

Heat oil

Heat vegetable oil in a deep fryer or large heavy pot to 350–375°F (175–190°C). Use enough oil so fillets can float while frying (about 3–4 inches depth).

Dredge and batter

Place 1/2 cup flour for dredging on a plate. Lightly coat each seasoned cod fillet in the dredging flour, shaking off excess. Holding a fillet over the batter bowl, submerge and coat thoroughly, letting excess batter drip back into the bowl.

Fry fish

Carefully lower battered fillets into the hot oil (work in 1–2 pieces at a time, don’t overcrowd). Fry 4–6 minutes, turning once if needed, until batter is deep golden and internal temperature reaches 145°F (63°C) and fish flakes easily. Transfer to a wire rack or paper towels to drain for a minute. Keep warm in a low oven if frying in batches.

Arrange fries and fish on plates. Spoon a generous serving of chilled coleslaw alongside. Place a ramekin of tartar sauce on each plate and a lemon wedge. Sprinkle chopped parsley over the fish and fries. Serve immediately while hot and crispy.