Fish 'n Chips Recipe
Crispy fried cod loin & hand-cut fries served with buttermilk coleslaw & tartar sauce
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the batter
In a large bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer (or sparkling water) until the mixture is smooth and well combined. Let it sit for about 10 minutes.
- 2
Heat the oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 3
Batter and fry the cod
Dip the cod loin pieces into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Fries Preparation
- 4
Prepare the potatoes
Wash and peel the russet potatoes. Cut them into thick fries or wedges, about 1/2 inch thick.
- 5
Fry the potatoes
In a deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat. Fry the potato fries in batches until they are golden and crispy, about 5-7 minutes. Remove and drain on paper towels, sprinkling with salt immediately.
Coleslaw Preparation
- 6
Mix the coleslaw
In a large bowl, combine the shredded cabbage and carrot. In another bowl, mix together the mayonnaise, buttermilk, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
Tartar Sauce Preparation
- 7
Combine ingredients
In a small bowl, mix together the mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and a pinch of salt. Stir until well combined. Refrigerate until ready to serve.