Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Trim any thin tails so pieces are evenly thick (about 1"–1.25" thick). Season both sides lightly with 0.25 tsp kosher salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 0.5 tsp black pepper until combined. Slowly whisk in 1 cup cold beer until a smooth, slightly thick batter forms; it should coat the back of a spoon but still be pourable. If batter seems too thick, whisk in up to 2 tablespoons ice water to reach desired consistency. Chill batter in the fridge 10–15 minutes while oil heats.

Dust fish

Place 0.5 cup flour in a shallow dish. Lightly coat each seasoned fillet in the flour, shaking off excess—this helps the batter adhere.

Heat 3 to 4 cups neutral oil in a deep heavy pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a tablespoon of batter into oil — it should sizzle and float up steadily without burning immediately.

Work in batches to avoid crowding. Dip a floured fillet into the chilled batter, allowing excess to drip off, then carefully lower it into the hot oil. Fry 4–6 minutes per batch (depending on fillet thickness), turning once if needed, until the coating is golden brown and the fish reaches 145°F (63°C) and flakes easily. Remove fish to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if desired. Repeat with remaining fillets.

If oil temperature drops below 325°F (163°C) between batches, allow it to return to ~350°F before frying the next batch.

If using frozen waffle fries: bake or fry according to package instructions until crisp and golden (usually 20–25 minutes in a 425°F/220°C oven, flipping halfway). If frying, heat oil to 350°F (175°C) and fry in small batches until golden, 3–5 minutes. Drain on paper towels or a rack.

If making fresh waffle-cut potatoes: rinse cut potatoes, pat dry, toss with a light coating of oil, and either bake at 425°F (220°C) until crisp (~25–30 minutes) or deep-fry at 350°F (175°C) until golden. Season fries with 1 tsp salt and 0.5 tsp paprika (optional) immediately after cooking.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated carrot. In a separate small bowl whisk together 0.5 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth.

Pour dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld before serving. Keeps well up to 24 hours.

In a small bowl stir together 0.5 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers (if using), 1 teaspoon fresh lemon juice, 0.5 teaspoon Dijon mustard, 1 teaspoon chopped fresh dill or parsley (optional), 0.25 teaspoon black pepper, and 0.25 teaspoon salt. Refrigerate at least 10 minutes to blend flavors.

Arrange warm waffle fries and fried cod on plates. Add a generous scoop of coleslaw and a ramekin of tartar sauce. Garnish with lemon wedges and sprinkle chopped parsley over fish if desired. Serve immediately.