Fish & Chips Basket Recipe

Prep the fish

Pat cod fillets dry with paper towels and cut into portions about 5–6 oz each. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornmeal, 1 tsp baking powder, 1 tsp garlic powder and a pinch of salt. In a separate bowl whisk the egg with 12 oz cold beer (or sparkling water) until combined. Fold the wet into the dry mixture gently until just combined; batter should be thick enough to coat but still pour slowly. If too thick, add 1–2 tbs cold beer. Let rest in fridge 10 minutes.

Heat oil

In a deep fryer or large heavy pot heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge fish pieces (about 3–4 inches deep). Maintain a steady temperature; do not exceed 375°F.

Dredge and fry

Lightly dredge each fillet in 3 tbs all-purpose flour (coating and shaking off excess). Dip into beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry 4–6 minutes per piece, turning if necessary, until batter is golden brown and internal fish temperature reaches 145°F and flakes easily. Do not overcrowd the fryer; work in batches.

Drain

Remove fried fish to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while remaining batches finish. Season immediately with a light sprinkle of salt and serve with lemon wedges.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch sticks. Rinse under cold water until water runs clear to remove surface starch, then soak in cold water for at least 30 minutes (or up to 2 hours) to yield crisp fries.

Dry and coat

Drain potatoes and pat thoroughly dry with clean kitchen towels. Toss with 1 tbs cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Fry (two-step)

Heat oil to 325°F (160°C). Fry potato sticks in batches 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry a second time in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with additional salt to taste.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp granulated sugar, 1 tsp Dijon mustard, 1/4 tsp celery seed (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate at least 15 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.

Combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbs lemon juice, 1/2 tsp Dijon mustard, 1 tbs chopped fresh parsley, 1/4 tsp black pepper and 1/8 tsp kosher salt in a small bowl. Stir to combine and chill until ready to serve.

Arrange a portion of fries on the plate or basket paper, place a piece or two of fried cod alongside, add a scoop of coleslaw and a lemon wedge. Serve tartar sauce on the side. Recommend serving immediately while fish and fries are hot and crispy.