Fish And Chips Recipe

Combine shredded green cabbage, shredded red cabbage and grated carrot in a medium bowl.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth.

Pour dressing over cabbage mixture, toss to coat evenly. Taste and adjust seasoning. Cover and chill in refrigerator while preparing fish and fries (at least 20 minutes).

Peel (optional) and cut russet potatoes into 1/3- to 1/2-inch thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Pat fries very dry with clean kitchen towels or paper towels. Spread in a single layer on a tray and let air-dry 10–15 minutes if possible.

Heat neutral oil for frying in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil so fries can float (about 3–4 inches deep).

Blanch fries in batches for 4–5 minutes—don’t let them color—until slightly tender. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries a second time in batches until golden and crisp, about 2–4 minutes. Drain on paper towels and immediately season with salt and pepper.

Place 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper in a large mixing bowl and whisk to combine.

Pour 1 cup very cold beer into the dry ingredients and whisk gently until mostly smooth. If batter is too thick to coat fish, whisk in up to 1/4 cup cold sparkling water until you reach a thick but pourable consistency (should coat the back of a spoon).

Set the batter in the refrigerator for 10 minutes to stay cold—cold batter and cold beer yield a crispier finish.

Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Lightly dust each fillet with 1 cup all-purpose flour (from Fish section) shaking off excess. This helps the batter adhere.

Heat frying oil (from For Frying) in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Working in batches, dip each dusted fillet into the chilled beer batter, letting excess drip off, then gently lower into the hot oil. Fry until the batter is deep golden and the fish is cooked through, about 5–7 minutes depending on fillet thickness.

Remove fried fish to a wire rack set over a baking sheet to drain and stay crisp. Keep in a warm oven (200°F / 95°C) if frying additional batches.

Arrange fries, battered haddock and a scoop of slaw on plates or a platter.

Serve with lemon wedges and tartar sauce on the side. Squeeze lemon over fish just before eating.

Optional: sprinkle a little flaky sea salt over fish and fries for extra finish.