Nantucket Fish & Chips Recipe
Beer-battered cod, coleslaw, tartar, malt vinegar & fries
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Ingredients
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Beer-Battered Cod
Fries
Coleslaw
Tartar Sauce
Malt Vinegar & Serving
Method
Beer-Battered Cod
- 1
Prepare fillets
Pat the 4 cod fillets dry with paper towels and season both sides lightly with 0.5 tsp black pepper and 0.5 tsp salt (from batter salt allowance). Keep chilled in the fridge while you make the batter.
- 2
Make the batter
In a bowl whisk together 1.25 cups all-purpose flour, 0.25 cups cornstarch, 1 tbs baking powder, 1 tsp salt (batter), and 0.5 tsp black pepper until evenly combined. In a separate small bowl whisk the 1 large egg, then pour into the dry mixture. Gradually whisk in 330 ml cold beer until a smooth, slightly thick batter forms. If it seems too thick, whisk in up to 30 ml ice water to loosen slightly. Batter should be cold and thick enough to coat the back of a spoon. Place batter in the fridge to rest for 15 minutes while you heat the oil and finish other prep.
- 3
Dredge and fry
Place 0.5 cups all-purpose flour (dredge) on a plate. Remove fillets from the fridge and lightly dredge each fillet in the flour, shaking off excess. Working in batches, dip each floured fillet into the cold batter to fully coat, then carefully lower into hot oil (see Fries section for oil temperature). Fry each fillet 3–5 minutes per side, or until batter is deep golden and cod flakes easily with a fork (internal temperature ~60°C/140°F). Remove to a wire rack or paper towels to drain. Keep warm in a low oven (about 100°C/210°F) if necessary while frying remaining fillets.
Fries
- 4
Prep potatoes
Peel (optional) and cut 800 g russet potatoes into 1 cm (about 1/2") sticks. Place cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse, then lay out on clean towels and dry thoroughly — moisture will cause oil to spit.
- 5
First fry (blanch)
Heat 1500 ml vegetable oil in a deep fryer or heavy pot to about 160°C (320°F). Toss the dried fries with 1 tbs cornstarch and 1/2 tsp black pepper to coat lightly. Working in batches so oil temperature doesn't drop, fry the fries for 5–7 minutes until softened but not colored. Remove to a wire rack or paper towel-lined tray and let rest for a few minutes.
- 6
Second fry (finish)
Increase oil temperature to 190°C (375°F). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season with 1.5 tsp salt (or to taste). Keep fries warm in a single layer in a low oven if needed while finishing fish.
Coleslaw
- 7
Combine vegetables
In a large bowl combine 4 cups shredded green cabbage and 1 cup shredded carrot.
- 8
Make dressing and toss
Whisk together 0.5 cup mayonnaise, 2 tbs apple cider vinegar, 1 tbs sugar, 1 tsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper until smooth. Pour dressing over cabbage and carrot and toss to coat evenly. Chill for at least 10 minutes to let flavors meld before serving.
Tartar Sauce
- 9
Mix tartar
In a small bowl combine 0.75 cup mayonnaise, 3 tbs finely chopped dill pickles, 1 tbs chopped capers, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, 0.25 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasoning. Chill until ready to serve.
Malt Vinegar & Serving
- 10
Prepare vinegar and garnish
Pour 60 ml malt vinegar into a small serving vessel for guests to drizzle on fries. Arrange 4 lemon wedges on a plate and chop 1 tbs fresh parsley for garnish.
- 11
Assemble plates
Divide fries among 4 plates. Place a beer-battered cod fillet on each plate. Add a generous spoonful of coleslaw and a dollop (about 2–3 tbs) of tartar sauce per serving. Garnish with chopped parsley and a lemon wedge. Serve malt vinegar on the side and enjoy immediately while fish and fries are hot and crisp.
