Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper. Set on a plate and keep chilled while making batter.

Make dry mix and batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder and 1 tsp salt. Gradually whisk in 1 cup of cold beer or sparkling water until just combined; there should be some small lumps. If desired, add a few ice cubes to keep batter very cold. Batter should be thick enough to coat the back of a spoon but still pourable—adjust with small splashes of beer or a tablespoon more flour if necessary.

Dredge fish and batter

Place 1/4 cup extra flour in a shallow dish. Lightly dust each seasoned cod fillet in the flour, shaking off excess. Working in batches, dip each floured fillet into the cold batter to coat fully, allowing excess to drip back into the bowl.

Prepare potatoes

Peel if desired and cut potatoes into 1/3–1/2 inch thick fries. Immediately place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crispier fries). Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Par-fry (optional for maximum crispness)

Heat 1.5–2 cups oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for about 4–5 minutes until soft but not browned. Remove to a paper towel–lined tray and let cool. Increase oil temperature later to finish.

Finish fries

Heat oil to 350–375°F (175–190°C) (if you par-fried, raise from 325°F to 375°F). Fry potatoes in batches until golden brown and crisp, about 3–5 minutes. Drain on paper towels and immediately toss with 1 tsp fine sea salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while frying fish.

Heat oil

Heat oil in a deep pot or fryer to 350–375°F (175–190°C). There should be enough oil to fully submerge fillets (about 2–3 inches deep).

Fry battered cod

Carefully lower battered fillets into the hot oil, 1–2 at a time depending on pot size, to avoid crowding. Fry 4–6 minutes, turning once if needed, until batter is deep golden brown and the fish registers 145°F (63°C) at the thickest part or flakes easily. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in the oven at 200°F (95°C) if necessary.

Final crisp

If fries cooled in the oven, give them a quick 30–60 second re-fry at 375°F (190°C) to crisp again before serving alongside fish.

Make coleslaw

In a large bowl combine 3 cups shredded green cabbage, 1 grated carrot and 1/4 cup thinly sliced red onion. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over vegetables and toss to combine. Taste and adjust salt or vinegar. Refrigerate at least 15–30 minutes to meld flavors before serving.

Mix sauce

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 dill or parsley (optional), 1/4 tsp salt and 1/8 tsp black pepper. Stir until evenly combined. Refrigerate at least 10 minutes so flavors marry. Taste and adjust lemon, salt or capers as desired.

Divide fries among 4 plates. Place one battered cod fillet on each plate. Add a generous scoop (about 3/4 cup) of coleslaw and a dollop (about 2 tbsp) of house tartar sauce per plate. Serve with lemon wedges and optional malt vinegar. Enjoy while hot and crisp.