Fish And Chips* Recipe

Poach the cod

Place cod fillets in a shallow saucepan and cover with 3 cups water or fish stock. Bring just to a simmer over medium heat, then reduce heat to low and poach gently until opaque and flaky, about 6–8 minutes depending on thickness. Remove cod with a slotted spoon to a plate and reserve 1/4 cup of the poaching liquid. Flake cod into large pieces, discard bones if any, and let cool slightly.

Make béchamel binding

In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in 3 tbsp flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste but do not brown. Gradually whisk in 1 cup milk and the reserved 1/4 cup poaching liquid until smooth. Bring to a gentle simmer and cook until thick enough to coat the back of a spoon, about 3–4 minutes. Season with 1 tsp salt, 1 tsp pepper, and 1 tsp lemon zest. Remove from heat.

Combine and chill

Fold the flaked cod into the béchamel with 2 tbsp chopped parsley and 1 tbsp chopped chives (if using). Taste and adjust seasoning. Spread mixture into a shallow dish, cover with plastic wrap (pressing wrap onto the surface to prevent skin forming) and refrigerate until firm, at least 1 hour. Chilling makes shaping easier.

Form croquettes and bread

Beat 2 eggs in a bowl. Combine 1.5 cups panko and 1/4 cup cornmeal in another shallow dish. Place 1/2 cup flour for dredging in a third dish. With wet hands or using a spoon, shape chilled cod mixture into 12 oblong croquettes (about 1.5 oz / 40 g each). Dredge each croquette lightly in flour, dip into beaten egg, then coat evenly with the panko mixture. Set on a tray and refrigerate 10–15 minutes to help coating adhere.

Fry croquettes

Heat 2 cups vegetable oil in a heavy skillet (or small deep fryer) to 350°F (175°C). Fry croquettes in batches without crowding, turning once, until golden brown and heated through, about 2.5–3 minutes per side. Use a thermometer to confirm oil temperature stays near 350°F. Transfer to a rack or paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while frying remaining croquettes.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water and rinse until water runs clear to remove surface starch. Then soak in 4 cups cold water for at least 30 minutes, up to 2 hours. This produces crispier fries.

Par-cook (blanch) fries

Drain and pat potatoes thoroughly dry with clean kitchen towels. Heat 3 cups of the 4 cups of frying oil in a heavy pot to 300°F (150°C). Fry the potatoes in batches gently until just tender and pale (about 3–4 minutes). Remove with a slotted spoon and drain on a rack or paper towels. Let cool; you may refrigerate briefly if needed. This low-temperature blanch helps create a fluffy interior.

Final fry to crisp

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden brown and crisp, 2–4 minutes depending on thickness. Remove to a rack or paper towel-lined tray and season immediately with kosher salt (about 1/4 tsp per batch, total 2 tsp).

Arrange warm cod croquettes and French fries on a platter. Garnish with chopped fresh parsley and lemon wedges. Serve with malt vinegar and/or tartar sauce on the side. Squeeze lemon over croquettes just before eating.