Cunningham's Fish & Chips Recipe

Prep and Soak

Cut potatoes into 1/3" thick fries. Place in a bowl of cold water and soak at least 30 minutes (or up to 4 hours) to remove starch. Drain and pat very dry with kitchen towels.

First Fry (Blanch)

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the drained, dried potatoes in batches for 3–4 minutes until limp and just beginning to color. Remove and drain on a rack or paper towels. Let cool 10 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with 1 tablespoon kosher salt, and keep warm in a low oven (200°F / 90°C) while frying fish.

Season and Dredge

Pat flounder fillets dry and season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Put 1 cup flour and 1/4 cup cornmeal (if using) on a plate for dredging.

Make Batter

In a bowl, whisk together 1 cup flour, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1/4 tsp dry mustard (optional) and a pinch of salt. In a separate bowl, lightly beat 1 large egg, then whisk in 1 cup cold beer and 1/4 cup club soda or cold water until mostly smooth. Pour wet into dry and whisk gently — batter should be thick but pourable and slightly lumpy. Keep batter cold (place bowl over ice) and rest 10 minutes.

Heat Oil and Fry

Heat 1.5–2 inches of vegetable oil in a wide heavy skillet or deep fryer to 360°F (182°C). Dredge each fillet lightly in the reserved flour mixture and shake off excess, then dip into the cold beer batter, letting excess drip back into bowl. Carefully lower fillet into hot oil; do not overcrowd — fry 2 fillets at a time depending on pan size. Fry until batter is deep golden and the fish is opaque and flakes easily, about 3–4 minutes per side depending on thickness. Use a slotted spatula to turn if needed. Transfer to a wire rack or paper towels to drain and season immediately with a pinch of salt.

Keep Warm

If needed, keep finished fillets in a single layer on a baking sheet in a 200°F (90°C) oven while finishing remaining fish to keep crisp.

Combine 1/2 cup mayonnaise, 2 tablespoons chopped dill pickles, 1 tablespoon minced shallot, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped parsley in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until blended. Taste and adjust acidity or seasoning. Chill at least 15 minutes to let flavors meld.

In a mixing bowl combine 3 cups shredded cabbage and 1/2 cup shredded carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over cabbage and carrots and toss to combine. Let sit 10–15 minutes before serving so flavors mingle.

Arrange two pieces of beer-battered flounder, a generous portion of fries and a scoop of coleslaw on each plate. Add a dollop of tartar sauce and a lemon wedge. Sprinkle chopped parsley over fish and, if desired, offer malt vinegar at the table.