Fish & Chips Recipe

Prepare fish

Pat cod loins dry with paper towels and cut into portions about 150-200 g (5–7 oz) each. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper. Place on a tray and keep chilled while preparing batter and oil.

Make batter

In a medium bowl whisk 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and the remaining 1 tsp salt. In a separate small bowl beat the egg, then whisk the beaten egg into the dry mix. Gradually pour in 1 1/2 cups very cold beer while whisking to create a smooth batter the consistency of heavy cream; if you want an even lighter batter, fold in up to 1/4 cup cold sparkling water. Do not overmix; a few small lumps are fine. Keep batter chilled in the refrigerator until ready to use.

Heat oil

In a deep heavy pot or deep fryer, heat vegetable oil to 180°C (355°F). If you don't have a thermometer, test by dropping a small spoon of batter into the oil — it should sizzle and rise steadily without burning in 15–20 seconds.

Dredge and fry fish

Place the 3/4 cup flour (reserved for dredging) on a shallow plate and season with a pinch of salt and pepper. Lightly coat each seasoned cod piece in the flour, shaking off excess. Immediately dip into the cold beer batter, letting excess drip back into the bowl, then carefully lower into the 180°C oil in batches (do not overcrowd; 2–3 pieces depending on pot size). Fry until batter is golden brown and fish registers 60–63°C (140–145°F) internal temperature, about 5–7 minutes depending on piece thickness. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 90°C (200°F) oven if needed while finishing remaining fish.

Prep potatoes

Peel (optional) and cut russet potatoes into French-cut fries about 6–8 mm (1/4 in) thick. Place cut fries into a large bowl of cold water and rinse to remove surface starch. For extra crispness, soak in cold water with 2 tbs white vinegar for 20–30 minutes, then drain and pat completely dry on clean towels.

Blanch (first fry)

Heat oil for frying to 150°C (300°F). Fry potatoes in batches without browning for 4–5 minutes until soft and pale. Remove with a slotted spoon and drain on paper towels or a rack. Let cool for at least 10 minutes (can be refrigerated for up to 1 hour).

Crisp (second fry)

Raise oil temperature to 190°C (375°F). Fry the blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels or a rack and immediately season with 2 tsp salt (or to taste). Keep warm in the oven alongside the fish if necessary.

Assemble dressing

In a bowl whisk 1/2 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1 tsp Dijon mustard, 1/2 tsp celery seed (if using), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss slaw

Combine 3 cups shredded green cabbage and 1 cup grated carrot in a bowl. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning. Chill for at least 15 minutes before serving to let flavors meld.

Mix 1/2 cup mayonnaise with 2 tbs finely chopped dill pickle, 1 tsp chopped capers, 1 tbs lemon juice and 1 tbs chopped fresh parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until serving.

Arrange a portion of French-cut fries on each plate, add a piece of beer-battered fried cod, a scoop of coleslaw and lemon wedges. Serve tartar sauce on the side. Recommend serving immediately while fish and fries are hot and crisp.