Fish & Chips Recipe

Peel (optional) and cut the russet potatoes into 1/3–1/2 inch thick fries. Place cut potatoes in a bowl of cold water with 1 tablespoon salt and soak for at least 30 minutes, up to 2 hours, to remove excess starch.

After soaking, drain and rinse the fries, then pat completely dry with kitchen towels. If using cornstarch, toss the dry fries with 1 teaspoon cornstarch to help crisping.

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches until just tender and pale golden, about 4–6 minutes per batch. Do not overcrowd. Remove to a paper towel–lined tray.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 teaspoon salt. Keep warm in a single layer on a wire rack in a warm oven (200°F/95°C) while you cook the fish.

Pat the haddock fillets dry and cut into serving-sized pieces (about 4–6 oz each). Season lightly with 1/4 tsp salt and a pinch of pepper.

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. Whisk to combine.

In a separate bowl whisk together 1 large egg, 1 cup cold beer and 1/4 cup ice water until combined. Pour the wet mixture into the dry ingredients and whisk just until smooth — small lumps are OK. Chill the batter in the refrigerator for 10 minutes to tighten the coating.

Place 1/2 cup flour in a shallow dish for dusting the fish. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). There should be at least 2 inches of oil to fully submerge the fish.

Lightly dust each haddock piece in the 1/2 cup flour, shaking off excess. Dip into the chilled batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–5 minutes per piece, until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily.

Fry in batches without overcrowding. Transfer cooked fish to a wire rack over a baking sheet to drain and keep warm. Squeeze fresh lemon over the fish and garnish with thinly sliced green onions before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely minced dill pickle, 1 teaspoon chopped capers, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped fresh parsley.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust acidity or salt as desired. Chill for at least 15 minutes to let flavors meld.

Mix together 1/4 cup ketchup, 1/2 teaspoon prepared horseradish, 1 teaspoon Calabrian chili paste, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon Worcestershire sauce in a small bowl.

Taste and adjust heat or acidity, adding more chili paste for spice or a touch more lemon if brighter acidity is desired. Chill until serving.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot.

In a separate small bowl whisk 1/4 cup mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Pour dressing over the shredded vegetables and toss until evenly coated. Chill for at least 15 minutes to allow flavors to meld, then taste and adjust seasoning before serving.