Fish & Chips Recipe

Prep fish

Pat flounder fillets dry with paper towels. Cut into portions about 4–5 ounces each if not pre-portioned. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Keep chilled while you prepare batter and oil.

Make IPA batter

In a bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, and 1/2 tsp baking powder. Gradually whisk in 1 cup cold Bear Island IPA until smooth and thick but pourable. If batter is too thick, whisk in up to 2 tbsp cold sparkling water to loosen. Batter should coat the back of a spoon and be aerated from the beer.

Heat oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 1.5 cups). Heat oil over medium-high until it registers 350°F (175°C). If you don't have a thermometer, test with a little batter — it should sizzle and rise steadily without burning.

Dredge and fry fish

Place 1/2 cup all-purpose flour (for dredging) in a shallow dish. Lightly dredge each seasoned fillet in the flour, shaking off excess. Dip dredged fillet into the IPA batter, letting excess drip off, then gently lower into hot oil. Fry in batches (do not overcrowd) 3–4 minutes per side until batter is deep golden and fish flakes easily to an internal temperature of 145°F (63°C). Adjust heat as needed to maintain 325–350°F. Transfer cooked fillets to a wire rack set over a baking sheet to drain and stay crisp; keep warm in a 200°F (95°C) oven if needed.

Finish and serve fish

Squeeze lemon wedges over the fillets just before serving.

Prep potatoes: wash and peel (optional) russets. Cut into 1/3–1/2-inch sticks for classic fries. Place cut fries in a bowl of cold water and rinse until water runs clear to remove starch. Soak at least 20 minutes (or up to 2 hours) refrigerated; this yields crispier fries.

Par-cook and fry/roast: Drain and pat fries very dry with kitchen towels. For frying: heat oil in a heavy pot to 325°F (160°C) and cook fries in batches 3–4 minutes until softened but not colored. Remove and drain; increase oil to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on a rack, immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper. For oven method: toss dried fries with 1/2 cup oil, spread single layer on a baking sheet and roast at 425°F (220°C) turning once until golden, about 30–40 minutes; season immediately with salt and pepper.

Combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle, 1 tbsp chopped capers, 1 tsp lemon juice, 1 tsp minced fresh dill (or 1/2 tsp dried), 1/2 tsp Dijon mustard, 1/4 tsp fine sea salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth and chill at least 10 minutes to marry flavors. Taste and adjust lemon, salt, or pickle to your preference.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot, and 1 tbsp thinly sliced green onion. In a small bowl whisk together 1 tbsp apple cider vinegar, 2 tbsp mayonnaise, 1 tsp honey, 1/4 tsp fine sea salt, and 1/8 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Chill at least 10 minutes to soften slightly before serving (can be made up to 2 hours ahead).