Fish And Chips Recipe

Combine the shredded cabbage and grated carrot in a medium bowl.

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

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Chill in refrigerator while you prepare fish and fries (at least 20 minutes).

Peel (optional) and cut potatoes into 1/2-inch (1.2 cm) sticks. Rinse cut fries under cold water until water runs clear to remove surface starch.

Pat fries dry with kitchen towels. For best texture, soak fries in cold water for 30 minutes (optional) then drain and dry thoroughly.

Heat oil for frying in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch the fries in batches for 3–4 minutes until tender but not colored. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with salt and pepper, and keep warm in a low oven (200°F / 95°C) while you cook fish.

Pat the cod fillets dry with paper towels. Trim into even portions if needed and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper (from the batter seasoning).

Set up three stations: a shallow dish with 1 cup flour for dusting, a bowl with batter, and a tray for battered fish. To make the batter: whisk 1 cup flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp pepper in a bowl. If using egg, beat it into the dry mix. Gradually whisk in 1 cup very cold beer (or sparkling water) until the batter is smooth but thick enough to coat—do not overmix; a few small lumps are fine. Place bowl over ice or keep in fridge to stay cold.

Heat oil for frying to 350–360°F (175–180°C) in a deep pan or fryer. You need enough oil to submerge the fillets (about 1.5–2 inches / 4–5 cm depth).

Lightly dust each fillet in the flour, shaking off excess. Dip into the cold batter, letting excess drip back into bowl, and carefully lower into the hot oil. Fry in batches to avoid crowding—cook about 4–6 minutes, turning once if necessary, until batter is golden brown and fish registers 140–145°F (60–63°C) or flakes easily.

Carefully remove fried fish to a wire rack set over a tray or onto paper towels to drain. Do not stack pieces. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining fish.

Reheat fries briefly at 375°F (190°C) for 30–60 seconds if they cooled while cooking fish, then transfer to serving plates.

Place 1–2 pieces of battered cod beside the fries on each plate. Add a generous scoop of coleslaw and a lemon wedge. Spoon tartar sauce on the side and sprinkle chopped parsley over fish if using.

Serve immediately while fish and fries are hot and crisp.