Fish & Chips Recipe

Prep fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to batter.

Make batter

In a bowl whisk together 1 1/4 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp black pepper, 1/4 tsp cayenne (if using), and remaining 1/2 tsp salt. Gradually whisk in 1 cup cold beer or sparkling water until smooth and thick enough to coat the back of a spoon. Keep batter cold in the refrigerator for 10–15 minutes.

Heat oil

Pour 2 cups vegetable oil into a deep skillet or pot to reach about 1.5–2 inches depth. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into oil — it should sizzle and rise steadily.

Batter and fry

Working in batches to avoid overcrowding, dust each fillet lightly with a tablespoon of flour (from the reserved flour) then dip into the batter, allowing excess to drip off. Carefully lower fillet into hot oil. Fry 4–5 minutes, turning once if needed, until batter is golden brown and fish flakes easily (internal temperature ~145°F / 63°C). Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while remaining batches are cooked.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to 2 hours to remove starch. Drain and rinse, then pat completely dry with clean towels.

First fry (blanch)

Heat 4 cups vegetable oil in a deep pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until softened but not browned. Remove to a wire rack or paper towels to drain and cool.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). If using cornstarch, toss cooled fries lightly with 2 tsp cornstarch to help crisp. Fry in batches 2–3 minutes until golden and crisp. Remove to paper towels and immediately season with 1 tsp salt. Serve hot.

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Add shredded cabbage (3 cups) and grated carrot (1 cup). Toss thoroughly to combine. Chill at least 15 minutes before serving to let flavors meld; adjust seasoning to taste.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1 tablespoon chopped fresh parsley in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and refrigerate for at least 15 minutes so flavors develop. Serve chilled with fish.

Divide fries among 4 plates. Place one battered haddock fillet on each plate alongside a generous scoop of cole slaw. Add a dollop (about 2 tablespoons) of house tartar to each plate and a lemon wedge. Serve immediately so fish and fries remain hot and crisp.