Fish & Chips Recipe
half pound alaskan cod, pomme frites, remoulade, peche malt vinegar, cabbage slaw
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Ingredients
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Fish
Pomme Frites
Remoulade
Cabbage Slaw
To Serve
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the beer (or sparkling water) until the batter is smooth and thick.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Coat the Cod
Cut the Alaskan cod into pieces. Dip each piece into the batter, allowing excess to drip off.
- 4
Fry the Cod
Carefully lower the battered cod into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
Pomme Frites Preparation
- 5
Cut the Potatoes
Peel and cut the Russet potatoes into thin strips for fries.
- 6
Soak the Fries
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 7
Fry the Fries
In the same oil used for the fish, fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and sprinkle with salt.
Remoulade Preparation
- 8
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, chopped pickles, chopped capers, lemon juice, and hot sauce. Stir until well blended.
Cabbage Slaw Preparation
- 9
Prepare the Slaw
In a large bowl, combine shredded cabbage and grated carrot. In a small bowl, whisk together apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Serving
- 10
Plate the Dish
Serve the fried fish with a side of pomme frites, cabbage slaw, and a generous dollop of remoulade. Drizzle with malt vinegar to taste.
