Ale Battered Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Cut into serving-size portions if not already portioned.

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. Slowly whisk in 1 cup cold ale until mostly smooth. Add 1/4 cup cold sparkling water to lighten the batter and create extra bubbles. Keep the batter cold — place the bowl in a larger bowl with ice or return to refrigerator for 10–15 minutes. Batter should be thick enough to coat the back of a spoon but still runny.

Prep fish for frying

Place 1/2 cup extra flour on a plate. Lightly dust each seasoned cod portion in the flour, shaking off excess. The light dusting helps batter adhere.

Heat oil

Pour oil into a deep pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise immediately without burning.

Fry fish

Remove batter from cold storage and give it a gentle stir (do not overmix). Working in batches to avoid overcrowding, dip each floured cod piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry 4–6 minutes per batch, turning if needed, until batter is golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Transfer to a wire rack set over a sheet tray or paper towels to drain. If cooking multiple batches, keep finished fish warm in a 200°F (95°C) oven while finishing remaining pieces.

Prepare potatoes

Cut potatoes into 1/2–3/4-inch fries. Rinse cut potatoes in cold water to remove excess starch until water runs clear. Pat thoroughly dry with clean towels — moisture will cause oil splatter and prevent crisping.

First fry (blanch)

Heat oil to 300°F (150°C). Fry potatoes in a single layer or small batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Final fry

Raise oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes, until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm while frying remaining batches.

Combine remoulade

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 2 tbs sweet pickle relish, 1 tsp chopped capers, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika and 1 tbs chopped parsley. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting acidity or heat if desired. Refrigerate until ready to serve.

Assemble slaw

In a mixing bowl combine 1.5 cups shredded cabbage and 1/2 cup grated carrot. Whisk together 1 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper; toss with cabbage and carrot until evenly coated. Let sit 5–10 minutes to mellow and combine flavors. Adjust seasoning to taste.

Divide chips between plates. Place two pieces of ale-battered cod atop or beside the fries. Add a generous spoonful of house remoulade to the side and a small mound of quick slaw. Garnish with lemon wedges and chopped parsley. Serve immediately while fish and fries are hot and crisp.