Lunch Fish & Chips Recipe

If using whole potatoes, scrub and peel if desired. Cut into 1/3–1/2-inch thick sticks. Rinse in cold water until water runs clear to remove excess starch.

Pat fries very dry with kitchen towels. If time permits, spread on a tray and chill uncovered for 15–30 minutes to dry further.

Heat 150 ml vegetable oil in a deep skillet or medium pot to 325°F (160°C). If you don't have a thermometer, test with one fry — it should sizzle gently and slowly float up.

Blanch the fries in batches for 4–5 minutes until just tender but not colored. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 2–4 minutes. Drain on paper towels.

While still hot, season the fries with 1 tsp salt and 1/4 tsp black pepper. Toss with 3 tbs grated Parmesan and 1 tbsp chopped parsley so the cheese melts slightly and adheres to fries.

In a small bowl combine 3 tbs mayonnaise, 1 tbs finely diced dill pickle, 1 tsp chopped capers, 1 tbs lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper.

Stir thoroughly, taste and adjust seasoning (add more lemon or salt as desired). Refrigerate until ready to serve. Makes enough for the single portion but can be scaled.

Pat the cod fillet dry with paper towels and season both sides lightly with a pinch of salt and the 1/4 tsp black pepper reserved for the batter ingredients list.

In a medium bowl whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder and 3/4 tsp salt.

Beat 1 egg in a small bowl and whisk into the dry mixture. Gradually pour in 150 ml very cold beer while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be runny enough to drip; adjust with a little more flour or beer if needed. Let batter rest 5 minutes.

Place 1/2 cup (0.5 cups) all-purpose flour in a shallow dish for dusting the fish. Dredge the seasoned cod lightly in the flour, shaking off excess — this helps the batter stick.

Heat the frying oil (use the same oil you used for fries or fresh) to 350°F (175°C). Use a deep pot or fryer with at least 3–4 inches (7–10 cm) of oil. Maintain steady temperature for even cooking.

Dip the floured cod into the beer batter, letting excess drip off, then gently lower into the hot oil. Fry for 4–6 minutes, turning once if necessary, until batter is golden brown and an instant-read thermometer inserted into the thickest part of fish reads 60–63°C (140–145°F) and flesh flakes easily.

Remove the fish with a slotted spatula to a wire rack or paper towel–lined plate to drain. Let rest 1–2 minutes.

Serve the beer-battered cod immediately with the hot parmesan fries, a generous spoonful of tartar sauce on the side, and lemon wedges for squeezing over the fish.