Alaskan Cod Fish & Chips Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/2"–3/4" thick sticks for classic chips. Place cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar (if using) to prevent discoloration and help crispness. Refrigerate and soak for at least 30 minutes, up to 2 hours.

Par-fry (first fry)

Drain potatoes and pat completely dry with kitchen towels. Heat oil for frying in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in small batches for 4–5 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Let cool while you prepare fish and batter.

Final fry

Just before serving, heat oil to 375°F (190°C). Fry the par-fried chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) on a baking sheet while frying fish.

While potatoes are soaking, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp finely chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon or salt as needed. Chill until serving. Cut lemon into wedges for garnish.

Prep fish

Pat the Alaskan cod fillets dry with paper towels and cut into 3–4 even pieces (about 4–5 oz each). Season lightly with a pinch of salt and pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika (if using). Whisk in 1 large egg until combined. Gradually add 1 cup very cold sparkling water or cold beer while whisking just until a smooth but thick batter forms (do not overmix — a few small lumps are fine). The batter should coat the back of a spoon and be slightly thick.

Dust fish

Place 1/2 cup flour in a shallow dish and stir in 1/2 tsp salt and 1/4 tsp pepper. Lightly dust each cod piece with the flour mixture — shake off excess. This helps the batter adhere.

Fry fish

Heat the frying oil to 350–375°F (175–190°C). Working in small batches (do not overcrowd), dip each dusted cod piece into the batter to fully coat, let excess drip off, and gently lower into the hot oil. Fry 4–6 minutes, turning once if needed, until batter is golden brown and 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 needed and finish remaining fillets.

Arrange a portion of hot chips on each plate, place one or two battered cod pieces beside them. Serve immediately with a generous spoonful of tartar sauce, lemon wedges, and malt vinegar or ketchup if desired.