Rockfish & Chips Recipe

Prep fish

Pat rockfish fillets dry with paper towels. Season both sides lightly with a pinch of the batter salt and 1/4 tsp black pepper. Keep refrigerated until ready to batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold beer until just combined; there should be small lumps. Stir in 1/4 cup ice water to loosen if needed. Batter should be thick enough to coat but still pourable. Chill in fridge for 10 minutes while heating oil.

Heat oil

In a deep fryer or large heavy pot, heat vegetable oil to 350°F (175°C). Use enough oil so fillets can float without touching the bottom (about 1–1.5 L). Maintain temp between 340–360°F while frying.

Dust and batter

Lightly dust each fillet in 1/2 cup flour (shake off excess). Dip fillets into the chilled beer batter, allowing excess to drip off so there's an even coat.

Fry fish

Carefully slide battered fillets into hot oil one or two at a time (do not overcrowd). Fry 4–5 minutes, turning once if needed, until batter is golden brown and fish registers 140–145°F internal or flakes easily. Remove to a wire rack set over a sheet tray to drain and keep warm. Sprinkle finishing salt over fish immediately.

Finish

Serve rockfish with lemon wedges and a side of malt vinegar aioli. Keep warm until plating.

Prep potatoes

Cut scrubbed Russet potatoes into 1/3–1/2 inch sticks. Place in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. Drain and pat completely dry with towels.

Optional toss

For extra crispness, toss dried fries with 1 tablespoon cornstarch until evenly coated.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until pale and slightly softened but not browned. Remove and drain on paper towels or a wire rack.

Second fry (crisp)

Raise oil temperature to 375–380°F (190–193°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a rack, immediately season with salt and pepper to taste.

In a small bowl whisk together 1/2 cup mayonnaise, 1 1/2 tablespoons malt vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove and 1/2 teaspoon lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust vinegar or salt if needed. Chill until serving to let flavors meld.

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot. In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over shredded vegetables and toss to coat evenly. Chill for at least 15 minutes before serving to allow flavors to marry.