Fish N ' Chips Recipe
Three battered codfish fillets served with seasoned fries and a dish of cole slaw.
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Ingredients
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For the Battered Codfish
For the Seasoned Fries
For the Cole Slaw
Method
Prepare the Battered Codfish
- 1
Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and has no lumps. Set aside.
- 2
Heat the Oil
In a large heavy-bottomed pot, pour in the vegetable oil and heat it to 350°F (175°C) over medium-high heat.
- 3
Batter the Codfish
Dip each codfish fillet into the batter, ensuring it is well coated.
- 4
Fry the Codfish
Carefully place the battered codfish into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Seasoned Fries
- 5
Cut the Potatoes
Wash and cut the russet potatoes into fries of desired thickness, soaking them in water for 30 minutes to remove excess starch.
- 6
Fry the Potatoes
In another pot, heat 2 cups of vegetable oil to 350°F (175°C). Carefully add the soaked fries in batches and fry for about 4-6 minutes until golden and crispy. Remove and drain on paper towels.
- 7
Season the Fries
While the fries are still hot, sprinkle them with salt, black pepper, paprika, and garlic powder. Toss to coat evenly.
Prepare the Cole Slaw
- 8
Shred the Vegetables
Finely shred the green cabbage and grate the carrots. In a large bowl, combine them.
- 9
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
- 10
Combine and Chill
Pour the dressing over the cabbage and carrots, mixing thoroughly. Cover and refrigerate for at least 30 minutes before serving.