Fish & Chips Recipe
Harp Beer Battered Cod, House Chips, Coleslaw, Tartar Sauce
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Ingredients
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Beer Batter & Frying
House Chips (Fries)
Coleslaw
Tartar Sauce
Finishing & Garnish
Method
House Chips (Fries)
- 1
Prep potatoes
Wash and peel potatoes if desired. Cut into 1/2-inch to 3/4-inch thick fries. Place cut potatoes in a large bowl of cold water and add white vinegar if using. Soak for 20–30 minutes to remove excess starch, then drain and rinse under cold water.
- 2
Par-cook (blanch) fries
Heat 1 liter of vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Pat potatoes dry thoroughly with clean towels. Working in batches, fry potatoes for 4–6 minutes until soft but not browned. Remove with a slotted spoon to a tray lined with paper towels. Let cool 10 minutes.
- 3
Finish fries to crisp
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with fine sea salt and black pepper, and keep warm in a low oven (200°F / 95°C) while you fry the fish.
Beer Batter & Frying
- 4
Prepare batter
In a mixing bowl, whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl, lightly beat the egg (if using). Gradually whisk the cold Harp beer into the dry mix until just combined; whisk in the beaten egg if using. Batter should be thick enough to coat the back of a spoon but still pourable. Keep batter cold in the refrigerator until ready to use.
- 5
Prep fish
Pat cod fillets dry with paper towels and, if large, cut into serving-size pieces (about 6 oz / 170 g each). Season lightly with salt and pepper. Dust each fillet lightly with 1/2 cup extra flour (shake off excess) to help the batter adhere.
- 6
Fry fish
Heat the frying oil to 350–365°F (175–185°C). Working in small batches so oil temperature holds, dip each floured fillet into the cold beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 4–6 minutes, turning if needed, until batter is golden brown and the fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove to a wire rack or paper towels to drain. Keep warm in a low oven if necessary.
Coleslaw
- 7
Make coleslaw
In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup grated carrot. In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Chill for at least 15 minutes before serving to allow flavors to meld.
Tartar Sauce
- 8
Make tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tbsp chopped fresh dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and refrigerate until ready to serve. Taste and adjust acidity or salt as needed.
Finishing & Service
- 9
Plate and garnish
Arrange a portion of house chips on each plate, place a battered cod fillet beside them, add a generous scoop of coleslaw, and a dollop of tartar sauce. Garnish with a lemon wedge and sprinkle chopped parsley over the fish if desired. Serve immediately with malt vinegar on the side.
- 10
Safety and timing notes
Keep oil at steady temperatures (325°F for blanching fries, 375°F for crisping, and ~350–365°F for fish). Do not overcrowd the fryer. Ensure fish reaches safe internal temperature (145°F / 63°C). Use a wire rack rather than paper towels for serving if you want to maintain crispness.