Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut potatoes into 1/2-inch to 3/4-inch sticks. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This removes more starch and yields crisper fries.

Drain and thoroughly pat fries dry with clean kitchen towels or paper towels before frying.

First fry (blanching)

Heat 3 cups of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potato sticks in batches for 4–5 minutes until softened but not browned. Transfer to a tray lined with paper towels and let rest.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with fine sea salt.

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp ground black pepper.

In a separate small bowl lightly beat the egg. Slowly whisk the cold ale into the beaten egg, then pour the liquid into the dry ingredients and whisk until just combined. The batter should be thick enough to coat a spoon but still airy; if too thick add 1–2 tbs more ale. Chill the batter in the refrigerator for 15 minutes. If batter separates or seems too thick, whisk in 1 tsp vegetable oil to help emulsify.

Keep the batter cold until ready to use. Cold batter hitting hot oil produces a lighter, crisper crust.

Pat fish portions dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Set up a dredging station: a shallow bowl of the prepared ale batter and a rimmed plate with 1/2 cup additional flour for dusting. Lightly toss each fish portion in the flour to dry the surface and help batter adhere, shaking off excess.

Frying the fish

Heat remaining vegetable oil in a deep pot or fryer to 350–360°F (175–180°C). Working in batches, dip floured fish into the cold ale batter to coat completely, then carefully lower into the hot oil. Fry for 4–6 minutes, turning once if needed, until the batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 135–140°F (57–60°C). Remove to a wire rack or paper towels to drain.

Keep fried fish warm in a 200°F (95°C) oven on a wire rack while you finish the remaining batches.

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Add 3 cups shredded green cabbage and 1/2 cup grated carrot to the dressing and toss to combine thoroughly. Taste and adjust seasoning with more salt, vinegar, or sugar if desired. Refrigerate for at least 15 minutes to let flavors meld.

Divide fries among 4 plates. Place one piece of fried fish on each plate. Add a generous scoop of slaw.

Serve immediately with lemon wedges, malt vinegar and/or tartar sauce on the side.