Fish Fry Recipe

Cut and soak

Peel (optional) and cut russet potatoes into 1/3–1/2 inch fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch; this makes them crisper.

Heat frying oil in a deep pot or fryer to 325°F (160°C) for the first fry. Drain and thoroughly dry the potatoes with a clean towel before frying.

Blanch fry: Fry potatoes in batches for 4–6 minutes until tender but not browned. Remove to a wire rack or paper towels to drain. Increase oil temperature to 375°F (190°C) for final fry when ready.

Final fry: Fry blanched fries in batches at 375°F (190°C) until deep golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with 1 tsp salt.

In a medium bowl combine shredded green cabbage, shredded red cabbage, grated carrot, and sliced green onion.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Pour dressing over vegetables, toss to combine. Chill in refrigerator at least 15 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Stir until smooth.

Season to taste with a pinch of salt and pepper. Cover and refrigerate until serving.

Pat the cod fillets dry with paper towels; cut each into portions if large (aim for 4 similar pieces). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Place 1 cup all-purpose flour in a shallow dish for dredging. In a mixing bowl combine 1/2 cup cornstarch and 1 tsp baking powder with a pinch of salt.

In a separate chilled bowl whisk together 1 egg and 1 cup ice-cold sparkling water or cold beer until smooth. Gently fold the cornstarch mixture into the liquid until just combined; batter should be slightly lumpy and cold. If too thick, add a tablespoon of cold water. Keep batter chilled over an ice bath if possible.

Heat oil in a deep pot or fryer to 350–360°F (175–180°C) for frying the fish. Use a thermometer to maintain temperature.

Dredge each fillet lightly in the 1 cup all-purpose flour, shaking off excess. Dip the floured fillet into the cold tempura batter, letting excess drip off, then carefully lower into hot oil.

Fry fish in batches without crowding for 3–5 minutes, turning if needed, until batter is golden brown and crisp and fish registers 140–145°F (60–63°C) or flakes easily. Maintain oil temperature between batches.

Use a slotted spoon or spider to lift fish from oil; drain on a wire rack set over a baking sheet. Keep warm in a 200°F (95°C) oven while finishing remaining fish.

Divide fries among 4 plates. Place a piece of crispy battered cod beside the fries on each plate.

Add a generous scoop of slaw to each plate. Spoon tartar sauce into a small ramekin or dollop beside the fish. Garnish with fresh lemon wedges and chopped parsley if using.

Serve immediately while fish and fries are hot and crispy. Recommend squeezing lemon over fish and enjoying with tartar sauce.