Fish & Chips Recipe

Prep and par-cook

Peel (optional) and cut potatoes into 1/2- to 3/4-inch thick fries. Rinse under cold water until water runs clear to remove excess starch. Soak cut potatoes in cold water for 20–30 minutes; drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat oil in a deep fryer or heavy pot to 300°F (150°C). Working in batches, fry potatoes for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare fish or until ready for final fry.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper. Keep warm in a low oven (200°F / 95°C) while finishing the fish.

Prep fish

Pat fish fillets dry and cut into 3–4 inch portions if necessary. Season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper (from the fish section). Set up a dredging station with the 1/2 cup flour for dusting in a shallow bowl.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl whisk the beaten egg into the cold beer, then slowly whisk the beer-egg mixture into the dry ingredients until a smooth, slightly thick batter forms. Batter should coat the back of a spoon and be cold—if it looks too thick, add 1–2 tbs cold beer; if too thin, add a tablespoon of flour.

Heat oil

Heat the frying oil to 350–375°F (175–190°C). Use a thermometer for accuracy. Maintain this range for frying the fish.

Batter and fry

Lightly dredge each fish piece in the 1/2 cup flour, shaking off excess. Dip the floured fish into the batter, coating completely and allowing excess to drip back into the bowl. Carefully lower into hot oil in batches to avoid overcrowding. Fry 4–6 minutes, turning once if needed, until batter is deep golden and fish registers 145°F (63°C) and flakes easily. Remove to a wire rack set over a baking sheet to drain and keep crisp. If necessary, keep warm in a low oven while finishing remaining fish.

In a medium bowl combine 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Add shredded green cabbage (2 cups), shredded red cabbage (1 cup) and grated carrot (1/2 cup). Toss to coat evenly. Taste and adjust seasoning. Chill in refrigerator at least 15 minutes to allow flavors to meld; serve cold or at cool room temperature.

In a small bowl mix 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped capers, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbs chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until combined. Taste and adjust lemon, salt or pickle to preference. Chill at least 10 minutes before serving to let flavors meld.

Divide chips between plates. Place 2–3 pieces of beer-battered fish on top of chips. Add a generous spoonful of coleslaw to the side and a ramekin of tartar sauce. Garnish with lemon wedges. Serve immediately while fish and fries are hot and crispy.