Lingcod Fish & Chips Recipe
TEMPURA LINGCOD, HOUSE-CUT FRIES & TARTAR SAUCE. CABBAGE & KALE SLAW.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Fries
Tartar Sauce
Slaw
Method
Prepare the Fish
- 1
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold sparkling water to create a smooth batter.
- 2
Coat the Fish
Dip the lingcod fillets into the tempura batter, ensuring they are fully coated.
Prepare the Fries
- 3
Cut and Soak Potatoes
Cut the russet potatoes into thick fries and soak them in cold water for at least 30 minutes to remove excess starch.
- 4
Fry the Potatoes
Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the soaked potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
Fry the Fish
- 5
Fry the Lingcod
Using the same oil, carefully place the battered lingcod fillets into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
Make the Tartar Sauce
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, dill pickles, capers, lemon juice, and fresh dill. Adjust seasoning with salt and pepper to taste.
Prepare the Slaw
- 7
Mix the Slaw
In a large bowl, combine shredded cabbage, shredded kale, grated carrot, apple cider vinegar, olive oil, salt, and pepper. Toss to combine and set aside.