Fish & Chips Recipe

Wash and peel potatoes (optional). Cut into 1/2-inch to 3/4-inch fries. Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with kitchen towels.

Heat 2 cups oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with salt and pepper, and keep warm in a low oven (200°F/95°C) while preparing fish.

In a large bowl combine shredded green cabbage, red cabbage, carrot and sliced green onion.

In a separate bowl whisk together mayonnaise, apple cider vinegar, lemon juice, sugar, Dijon mustard, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss to coat thoroughly. Refrigerate at least 20 minutes to meld flavors before serving. Taste and adjust seasoning.

In a small bowl whisk together malt vinegar, brown sugar, melted butter and a pinch of salt until sugar dissolves. Set aside at room temperature. Reheat gently if needed before drizzling.

Combine mayonnaise, diced dill pickle, chopped capers, lemon juice, Dijon, chopped dill, salt and pepper in a small bowl. Mix until uniform. Chill until ready to serve.

Stir together ketchup, prepared horseradish, Worcestershire sauce, lemon juice and hot sauce in a small bowl. Adjust heat and acidity to taste. Refrigerate until serving.

Pat fish fillets dry and season both sides lightly with 1/2 tsp salt and 1/2 tsp pepper (reserve remaining salt/pepper for batter/dishes).

Place 1 cup flour in a shallow dish and season lightly with a pinch of salt. Dredge each fillet in the flour, shaking off excess. This helps the batter adhere.

Prepare the batter: in a bowl sift together remaining 1 cup flour (if desired use the 1 cup originally listed for dredging split), cornstarch, baking powder, 1 tsp salt and 1 tsp pepper. Add chilled beer (or soda water) and a few ice cubes to keep batter cold; whisk just until combined — little lumps are fine. Batter should be thick enough to coat but runny enough to drip (like heavy cream). Adjust with a tablespoon of flour or beer if needed.

Heat oil for frying fish in a deep pot to 350–360°F (175–180°C). There should be enough oil to allow pieces to float while frying (about 2–3 inches deep).

Working in batches, dip each floured fillet into the batter, letting excess drip off for a couple of seconds, then carefully lower into hot oil. Fry 4–6 minutes per batch until batter is deep golden and fish reaches opaque, flaky texture (internal about 140–145°F/60–63°C). Do not overcrowd the pot.

Remove fried fish with a slotted spoon or spider and drain on a rack or paper towels. Keep warm in a low oven if needed while finishing remaining fillets.

Place a generous portion of fries on each plate. Add one battered red snapper fillet on top or beside the fries.

Add a scoop (about 3/4 cup) of coastal coleslaw to the plate.

Drizzle 1–2 teaspoons of the malt drizzle over the fish (or lightly over fries) to taste.

Serve house tartar sauce and cocktail sauce in small ramekins alongside. Garnish with lemon wedges and chopped parsley. Serve immediately while fish and fries are hot and crisp.