Fish & Chips Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick fries. Rinse under cold water to remove starch, then place in a large bowl of cold water with 1 tbsp white vinegar. Soak for 30 minutes to 1 hour.

Par-cook chips

Drain and pat potatoes completely dry with kitchen towels. Heat 2 cups vegetable oil in a large heavy skillet or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–6 minutes until just tender and pale. Remove to a wire rack or paper towels and let cool. Increase oil temperature to 375°F (190°C) for final fry later.

Prepare batter

In a bowl, whisk together 1 cup all-purpose flour (for batter), 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp fine salt. Pour in 1 cup cold beer gradually while whisking to a smooth, slightly thick batter. Add 3–4 ice cubes to keep batter cold; let rest in fridge for 10 minutes. Meanwhile, season the cod fillets lightly with kosher salt and black pepper.

Dust fish

Place 1/2 cup all-purpose flour (for dusting) on a plate. Pat each seasoned cod fillet dry and lightly dust on both sides with flour; shake off excess. This helps the batter adhere.

Fry fish

Heat vegetable oil for frying (about 1.5 cups in a deep skillet) to 350–365°F (175–185°C). Working in batches, dip floured cod into cold beer batter, letting excess drip off, and carefully lower into hot oil. Fry 4–6 minutes until golden brown and crispy and internal temperature reaches 145°F (63°C). Remove to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

Finish chips

Return par-cooked fries to the oil at 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and season immediately with kosher salt.

Serve

Plate 1 fish fillet per serving with a portion of chips, a scoop of cole slaw, and a dollop of tartar sauce. Garnish with lemon wedges if desired.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot. In a separate small bowl whisk 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Chill at least 30 minutes before serving to let flavors meld.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh dill or parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until well combined. Taste and adjust seasoning. Refrigerate at least 15 minutes before serving.