Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Cut into portions about 150-200 g each (yielding about 5-6 portions from 1 kg). Lightly season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Dust each piece lightly in 0.5 cups all-purpose flour — shake off excess and set on a wire rack.

Make batter

In a mixing bowl, whisk together 1.5 cups all-purpose flour, 0.25 cups cornstarch and 2 tsp baking powder with 1 tsp salt and 0.5 tsp black pepper. If using an egg, beat it into the dry mix. Gradually whisk in 330 ml cold beer and 60 ml ice water until a smooth, slightly thick batter forms. Chill the batter in the refrigerator for 10–15 minutes — it should be cold and bubbly for the crispiest result.

Heat oil

Fill a deep pot or deep-fryer with 1.5 liters vegetable oil and heat to 180°C (350°F). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise immediately.

Fry fish

Working in batches to avoid overcrowding, dip each floured cod piece into the cold batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 5–6 minutes, turning once if needed, until batter is golden brown and fish is cooked through (internal temp ~60–63°C / 140–145°F). Transfer to a wire rack set over a sheet tray to drain and keep warm in a 100°C (200°F) oven while remaining batches fry.

Prepare potatoes

Peel (optional) and cut russet potatoes into 10–12 mm (3/8–1/2 inch) sticks. Place in a large bowl of cold water with 1 tbs white vinegar and soak for 30 minutes to remove surface starch (helps crisping). Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat 1.0 liter vegetable oil in a deep pot to 150°C (300°F). Fry potatoes in batches for 4–5 minutes until they are softened but not colored. Remove and drain on paper towels. Sprinkle lightly with 1 tsp salt.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and season immediately with the remaining 1 tsp salt. Keep warm in a low oven if needed while finishing the fish.

Make dressing

In a bowl, whisk together 0.5 cups mayonnaise, 2 tbs Greek yogurt, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper until smooth.

Assemble slaw

In a large bowl combine 300 g shredded cabbage, 1 grated carrot and 0.25 red onion thinly sliced. Pour dressing over vegetables and toss to coat evenly. Refrigerate for at least 15 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Prepare vegetable

If using broccoli: trim into florets and steam or blanch in boiling salted water for 3–4 minutes until tender-crisp. If using peas: blanch for 1–2 minutes. Drain well.

Finish vegetable

Toss the cooked vegetable with 1 tbs butter or olive oil and season with salt and pepper to taste. Keep warm until serving.

Plate and serve

Arrange 1 portion of fries (about 250 g), one battered cod piece (150–200 g), a scoop of coleslaw (about 100 g) and 150 g of the vegetable of the day on each plate. Add a lemon wedge and a small ramekin of tartar sauce per plate. Offer malt vinegar at the table if desired.

Storage and leftovers

Leftover fried fish is best eaten the same day; reheat in a 180°C (350°F) oven on a rack for 8–10 minutes to restore crispness. Fries are best freshly made; reheat in an oven or air-fryer for best results. Coleslaw keeps covered in the refrigerator for up to 2 days.