Fish N’ Chips Recipe
crispy beer battered pacific cod, crispy slaw, french fries, malt vinegar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Crispy Slaw
French Fries
Serving
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined. Let it sit for about 15 minutes.
- 2
Heat the Oil
In a large, deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- 3
Batter and Fry the Cod
Dip each Pacific cod fillet into the batter, allowing the excess to drip off. Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Crispy Slaw
- 4
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss everything together until well coated and set aside to marinate while you prepare the other components.
French Fries
- 5
Prepare the Fries
Soak the cut russet potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 6
- 7
Finish the Fries
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt to taste.
Assembly
- 8
Serve
On a plate, serve the crispy beer-battered cod alongside the crispy fries. Top with a generous portion of crispy slaw and drizzle with malt vinegar to taste.
