Fish And Chips Recipe

Prep the fish

Pat cod fillets dry with paper towels. Trim any thin edges so fillets are even thickness for even cooking. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl, beat the egg with 1 cup cold beer and 1/4 cup cold sparkling water. Pour the wet mixture into the dry and whisk just until combined — a few small lumps are fine. Keep the batter cold by placing the bowl in a larger bowl filled with ice or refrigerate for 15 minutes.

Dust and batter the fish

Place 1/2 cup flour for dusting in a shallow tray. Lightly coat each fillet in the flour, shaking off excess, then dip into the cold batter to fully coat. Let excess drip back into bowl for 15–30 seconds.

Heat oil and fry

Pour vegetable oil into a deep heavy pot or fryer to a depth of 3 inches (about 6 cups). Heat to 350°F (175°C). Fry fish in batches of 1–2 fillets depending on pot size — do not overcrowd. Carefully lower battered fillets into the oil; fry until batter is deep golden and fish registers 140–145°F (about 4–6 minutes depending on thickness). Remove with a slotted spoon or spider to a wire rack set over a baking sheet. Keep warm in a 200°F (95°C) oven while remaining batches fry. Once all are fried, sprinkle finished salt (1 tsp) over the fish and garnish with lemon wedges and chopped parsley.

Prep potatoes

Peel if desired and cut russet potatoes into fries about 1/2 inch thick. Place cut fries in a large bowl and cover with 8 cups cold water. Soak 20–30 minutes to remove surface starch, then drain and pat completely dry with kitchen towels or paper towels.

Make fry batter & dust

In a bowl combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder and 3/4 tsp salt. Toss the dried fries with the dry mixture until evenly coated. Whisk 1/2 cup cold beer into the remaining dry bits if needed to make a light slurry, or keep coating dry — the goal is a thin dry-ish coating that will crisp when fried.

First fry (blanch)

Heat the frying oil (same oil used for fish) to 325°F (160°C). Fry the coated fries in batches until softened but not browned, about 3–4 minutes. Remove and drain on paper towels or wire rack.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, 2–3 minutes. Drain on paper towels or a wire rack and immediately season with a light pinch of salt. Keep warm in a low oven while finishing remaining fries.

Combine ingredients

In a small bowl, combine 1 cup diced ripe mango, 1/2 cup mayonnaise, 2 tbsp chopped dill pickle, 2 tbsp finely minced red onion, 1 tbsp chopped capers, 1 tbsp fresh lime juice, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp finely chopped cilantro (optional). Stir until blended.

Adjust and chill

Taste and adjust seasoning — add more lime juice for brightness, a pinch of sugar if mango is tart, or extra mayo for creaminess. Cover and refrigerate at least 15 minutes to let flavors meld. Bring to near room temperature before serving if refrigerated longer.

On each plate, place a portion of battered fries and one beer-battered cod fillet. Spoon 2–3 tablespoons mango tartar sauce alongside or into a small ramekin. Garnish with lemon wedge, a sprinkle of chopped parsley, and optional malt vinegar on the fries. Serve immediately while hot and crispy.