Fish + Chips Recipe

Prep the fish

Pat the cod fillet dry with paper towels. Lightly season both sides with 0.25 tsp salt and a pinch of black pepper. Dust the fillet lightly with 1–2 tbs of gluten-free flour to help the batter stick; shake off excess.

Make the batter

In a medium bowl whisk together 1 cup gluten-free all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl whisk the egg into the cold club soda until combined. Pour the liquid into the dry ingredients and whisk just until combined — batter should be slightly lumpy and very cold. Keep the batter chilled until ready to use.

Heat oil and fry the fish

Pour 2 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Pat the dusted fillet again if needed. Dip the fish into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–6 minutes, turning once if necessary, until the batter is golden brown and an instant-read thermometer in the thickest part reads 135–140°F (57–60°C) for cod. Remove to a wire rack set over a baking sheet to drain and rest for 2 minutes. If cooking multiple pieces, keep finished fish in a 200°F (95°C) oven to stay warm while finishing the rest.

Prep and soak

Trim potatoes and cut into 1/3–1/2 inch sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. Drain and rinse, then pat completely dry with towels.

First fry (blanch)

Heat 2 cups oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches without browning for 3–4 minutes until tender but pale. Remove with a slotted spoon to a wire rack set over a sheet pan; sprinkle with 1/2 tbs salt while warm. Let cool at least 10 minutes (or refrigerate briefly) — this step can be done earlier and fries held until final cook.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towel-lined tray, immediately season with remaining salt, 1/2 tsp black pepper and optional 1/4 tsp smoked paprika. Serve hot.

In a medium bowl combine 3 tbs mayonnaise, 1 tbs yogurt (or sour cream), 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add 2 cups shredded green cabbage and 1/2 cup grated carrot; toss to coat. Taste and adjust seasoning. Let sit in refrigerator for 10–15 minutes to allow flavors to meld before serving.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs chopped capers, 1 tbs finely minced dill pickle or cornichon, 1 tsp lemon juice, 1 tsp chopped fresh dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Stir well and taste, adjusting lemon or salt as needed. Refrigerate until ready to serve. Serve with lemon wedges alongside the fish.

Divide fries and slaw between serving plates. Place one batter-fried cod fillet per plate on top of fries or alongside. Spoon 2–3 tbs caper tartar sauce next to the fish, add a lemon wedge, and serve immediately while fish and fries are hot and crisp.