Fish & Chips Recipe

Prep fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (from the measured amounts in the ingredient list). Dust each fillet lightly with 1/4 cup extra flour and shake off excess.

Make batter

In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, remaining 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl whisk the egg into 1 cup cold beer (or sparkling water). Pour the wet into the dry and whisk until mostly smooth; a few small lumps are fine. Batter should be thick enough to coat but still runny; if too thick add 1-2 tbsp cold liquid.

Heat oil and fry

Pour 6 cups vegetable oil into a heavy Dutch oven or deep fryer and heat to 350°F (175°C). Have a wire rack set over a sheet tray to drain. Working in 2 batches, dip each floured fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and cooked through, about 4–6 minutes depending on thickness, turning once. Use a thermometer to ensure oil stays near 350°F. Remove to rack to drain and keep warm in a low oven (200°F/95°C) while finishing remaining fish.

Finish

Serve fish immediately with lemon wedges and house remoulade on the side.

Prep potatoes

Peel if desired and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse in cold water until water runs clear to remove surface starch; optionally soak in cold water with 1 tbsp white vinegar for 20–30 minutes to firm the exterior. Drain and dry thoroughly on clean towels — moisture will cause oil to splatter.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy pot to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until tender but not colored. Remove with a slotted spoon to a paper towel–lined tray and let cool for a few minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches until deep golden and crisp, about 2–4 minutes. Drain on a rack or paper towels and immediately season with 2 tsp kosher salt. Serve hot alongside the fish.

Make dressing and toss

In a bowl whisk together 1/4 cup mayonnaise, 2 tbsp plain yogurt, 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup diced mango, 1/2 cup diced pineapple, 2 tbsp chopped cilantro and 1 thinly sliced green onion. Pour dressing over slaw and toss gently to combine. Taste and adjust salt or lime as needed. Chill 10–20 minutes to meld flavors before serving.

Combine

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp whole grain mustard, 2 tbsp minced cornichons, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1/4 tsp hot sauce, 1/2 tsp paprika, 1 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust acidity or heat as desired. Refrigerate at least 15 minutes to let flavors marry.