Fish & Chips Recipe

Prep the fish

Pat the walleye fillets dry with paper towels. Cut into serving pieces about 3–4 oz each if larger. Season both sides lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. If using, beat the egg lightly and whisk into the dry mix. Gradually whisk in cold sparkling water and 1/4 cup cold beer (or more sparkling water) until a smooth, slightly thick batter forms—aim for a consistency that coats the back of a spoon but still runs (about pancake-batter thickness). Keep batter cold in an ice bath or fridge until ready to use.

Preheat oil

Pour vegetable oil into a deep pot or fryer to a depth of at least 2–3 inches (about 1L listed in ingredients). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Dredge and fry

Lightly dredge each seasoned fillet in 1/4 cup flour (shake off excess). Dip into the cold batter, letting excess drip off, then gently lower into hot oil. Fry 3–5 minutes per piece depending on thickness, turning once, until batter is golden brown and the fish registers 140–145°F internally. Do not overcrowd the fryer—work in batches. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while remaining batches fry.

Finish

Taste one piece and adjust salt if needed. Sprinkle a light pinch of kosher salt over fried fillets while hot, if desired.

Prep potatoes

Cut potatoes into 1/3–1/2 inch thick sticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Soak in cold water for at least 30 minutes (or up to 2 hours) in the fridge to crisp them.

Dry and coat

Drain the potatoes and pat completely dry with towels. Toss the dried fries with 1 tsp cornstarch until evenly coated—this helps create a crisp exterior.

Fry (two-step method)

Heat oil to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale and tender but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches 1.5–3 minutes until golden brown and crisp. Drain on a wire rack and immediately season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm in the oven with the fish if needed.

Make slaw dressing

In a small bowl whisk together 1 tbs rice vinegar, 1/2 tbs soy sauce, 1/2 tsp sesame oil, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until honey dissolves.

Combine slaw

In a medium bowl combine 2 cups shredded green cabbage, 1/2 shredded or julienned carrot and 1/4 cup chopped cilantro. Pour the dressing over the vegetables and toss to combine. Sprinkle 1 tsp toasted sesame seeds and toss lightly. Taste and adjust seasoning. Refrigerate until ready to serve (can be made 1–2 hours ahead).

Mix tartar

In a small bowl combine 1/2 cup mayonnaise, 1 minced dill pickle, 1 tsp chopped capers, 1 tbs lemon juice, 1/2 tsp Dijon mustard and 1 tsp finely chopped parsley. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir until smooth and chill at least 15 minutes for flavors to meld.

Arrange a portion of fries and two pieces of crispy walleye on each plate. Add a generous spoonful of sesame cilantro slaw and a small ramekin of tartar sauce. Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately while fish and fries are hot.