British-style Fish & Chips Recipe
battered cod with thin cut fries and coleslaw, malt vinegar served upon request
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Ingredients
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Fish & Batter
Fries
Coleslaw
To Serve
Method
Fries
- 1
Prepare Potatoes
Peel (optional) and cut potatoes into thin, matchstick-style fries about 1/4 inch (6 mm) thick. Rinse in cold water to remove surface starch until the water runs clear.
- 2
Soak
Place rinsed fries in a bowl of cold water with 1 tablespoon white vinegar and chill for 30 minutes (or up to 2 hours). This firms the potatoes and helps crispness.
- 3
Dry and First Fry (Blanch)
Drain and thoroughly pat fries dry with kitchen towels. Heat oil in a heavy pot or deep fryer to 320°F (160°C). Fry the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.
- 4
Final Fry
Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tablespoon fine sea salt.
Coleslaw
- 5
In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- 6
Add shredded cabbage and grated carrot to the dressing. Toss thoroughly to combine. Taste and adjust seasoning. Cover and chill for at least 15 minutes to let flavors marry; can be made up to 2 hours ahead.
Fish & Batter
- 7
Prep Fish
Pat the cod fillets dry with paper towels and season lightly with a pinch of salt and pepper on both sides. Cut into serving-size pieces if needed.
- 8
Make Batter
In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 teaspoon baking powder with 1 teaspoon salt and 1/2 teaspoon black pepper. Beat 1 large egg into about 1 cup cold beer or sparkling water. Gradually whisk the liquid into dry ingredients until a slightly thick, smooth batter forms. Do not overmix; a few small lumps are fine. Keep batter chilled until ready to use.
- 9
Heat Oil
Pour vegetable oil (for frying fish) into a deep pot so it gives at least 3 inches (7–8 cm) depth and enough to submerge fish. Heat to 350°F (175°C). A thermometer is recommended.
- 10
Dredge and Batter
Lightly dredge each seasoned fillet in 1/2 cup extra flour, shaking off excess. Dip into the chilled batter, coating thoroughly and letting excess drip back into the bowl.
- 11
Fry Fish
Carefully lower battered fillets into the 350°F oil in batches, avoiding overcrowding. Fry 4–6 minutes, turning if needed, until batter is golden brown and fish registers 135–140°F (57–60°C) or flakes easily. Remove to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 90°C) if frying in multiple batches.
- 12
Finish
If oil temperature drops below 325°F while cooking, allow it to come back up to maintain crispness. Do not leave battered fish sitting in oil.
To Serve
- 13
Plate a portion of thin fries alongside a piece of battered cod. Add a generous scoop of coleslaw on the side. Garnish with a lemon wedge and serve malt vinegar and tartar sauce on the side for guests to add to taste.
- 14
Recommended serving note: Offer malt vinegar in a small pourer for traditional flavor; lightly splash on fries just before eating to prevent sogginess.