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TCR Fish & Chips recipe served on a plate, by The Courtney Room

Jun 08 2026

Restaurants›The Courtney Room›Tcr Fish & Chips Recipe

Tcr Fish & Chips Recipe

Inspired by The Courtney Room

Time1h 30m

Serves4

Crispy buttermilk fried rock cod, kosho aioli, TCR slaw, mustard, kennebec frites

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Ingredients

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For the Fish

1 pound rock cod fillets

1 cup Buttermilk

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

4 cups Tuscany sunflower oil

For the Kosho Aioli

1 cup Mayonnaise

1 tbs yuzu kosho

1 tbs ReaLemon lemon juice

1 tsp Garlic, minced

For the TCR Slaw

2 cups green cabbage, shredded

1 cup Carrots, shredded

1 cup Red onion, thinly sliced

1 tbs Apple cider vinegar

1 tbs Honey

to taste Celtic sea salt

to taste black pepper

For the Kennebec Frites

2 large Kennebec potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

For Serving

to taste Dijon mustard

Method

Prepare the Fish

1

Marinate the Fish

In a bowl, soak the rock cod fillets in buttermilk for at least 30 minutes.

2

Prepare the Breading

In a separate bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

3

Coat the Fish

Remove the fish from buttermilk, allowing excess to drip off, and dredge in the flour mixture.

Prepare the Kosho Aioli

4

Mix Ingredients

In a bowl, combine mayonnaise, yuzu kosho, lemon juice, and minced garlic. Stir until smooth.

Make the TCR Slaw

5

Combine Slaw Ingredients

In a large bowl, mix shredded cabbage, carrots, and red onion. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper, then pour over the slaw mixture. Toss to combine.

Prepare the Kennebec Frites

6

Cut and Soak Potatoes

Cut Kennebec potatoes into fries and soak them in cold water for 30 minutes.

7

Fry the Potatoes

Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Fish

8

Heat the Oil

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

9

Fry the Fish

Carefully add the breaded fish to the hot oil and fry until golden and crispy, about 4-5 minutes per side. Drain on paper towels.

Serve

10

Plate the Dish

Serve the crispy fish alongside Kennebec frites, TCR slaw, and a side of kosho aioli and Dijon mustard.