Fish & Chips Recipe

Prep fish

Pat the fish fillets dry with paper towels. Cut into portions about 4–6 ounces each and season both sides lightly with 0.25 tsp salt and a pinch of black pepper.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 0.5 tsp black pepper. In a separate small bowl beat the egg and whisk in 1 cup very cold beer. Pour the wet into the dry and whisk briefly until just combined — a few small lumps are fine. Let rest in refrigerator for 10 minutes to cold-ferment (this improves crispness).

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fillets). Heat oil to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Dust & batter fish

Lightly coat each fillet in the 0.5 cup flour (shake off excess). Working in batches that don't crowd the fryer, dip each fillet into the batter, letting excess drip off, and carefully lower into hot oil.

Fry fish

Fry fillets 4–6 minutes until golden brown and the fish flakes easily with a fork; thicker pieces may take up to 7 minutes. Maintain oil temperature at 350–375°F. Use a slotted spatula to transfer fish to a wire rack or paper towel–lined tray to drain. Season immediately with a pinch of salt.

Prep potatoes

Wash and peel potatoes (peel optional). Cut into 1/2-inch to 3/4-inch thick fries. Rinse fries in cold water until water runs clear to remove surface starch. Pat completely dry with clean kitchen towels or paper towels.

Blanch (optional for extra crisp)

For crisper fries, heat oil to 300°F (150°C) and fry the potatoes in batches 3–4 minutes until they are softened but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final fry.

Fry to finish

If you did not blanch, heat oil to 350–375°F. Fry fries in batches, taking care not to overcrowd, until golden and crisp — about 3–5 minutes per batch. Transfer to a tray lined with paper towels or a rack and immediately season with 1 tsp sea salt and 1/4 tsp black pepper. Toss lightly to distribute seasoning. Serve with malt vinegar on the side if desired.

Combine vegetables

In a medium bowl combine 2 cups shredded green cabbage, 0.5 cup grated carrot and 1 sliced green onion.

Make dressing & toss

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp apple cider vinegar, 0.5 tsp sugar, 0.25 tsp salt and 0.125 tsp black pepper. Pour dressing over vegetables and toss until evenly coated. Chill for at least 10 minutes to meld flavors. Taste and adjust salt or vinegar to preference.

Mix tartar

In a small bowl combine 0.5 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers, 1 tsp lemon juice, 0.5 tsp Dijon mustard, 1 tbs chopped fresh parsley, 0.125 tsp salt and 0.0625 tsp black pepper. Stir until smooth. Refrigerate at least 10 minutes to let flavors marry.

Arrange a portion of brew fries on each plate. Place a hot beer-battered fillet beside the fries. Add a generous spoonful of slaw and a ramekin or dollop of tartar sauce. Serve immediately with lemon wedges and malt vinegar on the side.