Fish & Chips Recipe

Prepare Fish

Pat fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with 1 tablespoon flour — this helps the batter adhere.

Toast Rolls

Split the Kaiser rolls and toast cut sides in a hot skillet or under broiler until lightly golden, about 1–2 minutes. Keep warm.

When assembled, place a piece of fried fish on the bottom half of each Kaiser roll, spoon a few Kowaliga bites alongside or on top if desired, add a tablespoon of tartar sauce, a squeeze of lemon, and sprinkle with chopped parsley. Serve immediately with your choice of side and extra lemon/malt vinegar.

Prepare Potatoes

Grate peeled russet potatoes and place them in a clean kitchen towel or fine-mesh sieve. Squeeze out as much liquid as possible into a bowl. Let the starch settle for a minute, then pour off the water and reserve the sediment if you want firmer bites (optional).

Mix Batter for Bites

In a bowl, combine the grated potatoes, grated onion, 3 tablespoons flour, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper. Mix until the mixture holds together when pressed. If too wet, add another tablespoon flour.

Fry Bites

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Drop heaping tablespoons of the potato mixture into the oil, flatten slightly with a spatula, and fry 3–4 minutes per side until golden brown and cooked through. Transfer to a paper-towel lined tray and keep warm in a low oven (200°F / 95°C) while finishing frying. If making ahead, reheat in a 375°F oven for 6–8 minutes to crisp.

Make Beer Batter

In a bowl, whisk together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon fine salt and 1/2 teaspoon ground black pepper. Gradually whisk in 1 cup cold beer until a smooth, slightly thick batter forms. Let rest 5–10 minutes in the refrigerator to chill — batter should be thick enough to coat the back of a spoon but still runny.

Heat Oil for Fish

Pour at least 2 cups of oil into a deep skillet or pot to create a 1½–2 inch layer. Heat to 350–375°F (175–190°C). Use a thermometer if available. Maintain this temperature for an even, crisp fry.

Fry Fish

Working in batches, dip each floured fish fillet into the beer batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–5 minutes per side depending on thickness, until batter is deep golden and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Do not overcrowd the pan. Transfer to a wire rack or paper-towel lined tray and season immediately with a light sprinkle of salt.

Make Tartar Sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 teaspoon finely minced shallot or red onion, 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce (optional). Mix and taste; adjust salt/acid as needed. Chill until ready to serve.

Final Assembly & Serve

Arrange toasted Kaiser roll bottoms, top with fried fish fillets, add a spoonful of tartar sauce, a few Kowaliga bites or a side of fries/coleslaw as chosen, squeeze lemon over fish, garnish with chopped parsley, and serve immediately with extra lemon wedges or malt vinegar on the side.

French fries: Cook frozen fries according to package directions or deep-fry/oven-roast fresh hand-cut fries until golden and crisp. Season with salt. Coleslaw: Use store-bought or whisk together shredded cabbage/carrot with a light vinegar or mayonnaise dressing and chill until serving.