Fish & Chips Recipe

Peel (optional) and cut russet potatoes into 1/4–1/2 inch thick sticks. Rinse in cold water until water runs clear to remove starch.

Soak cut fries in a bowl of cold water for 30 minutes (can be done while preparing other components). Drain and pat very dry with paper towels.

Toss dried fries with 1 tsp salt and 1 tsp cornstarch until evenly coated. This helps achieve extra crispiness.

Heat vegetable oil in a heavy-bottomed pot or deep-fryer to 325°F (approx. 163°C). If you don't have a thermometer, test with a small piece of potato — it should slowly bubble.

Blanch fries in two batches for 4–5 minutes each until soft but not colored. Remove and drain on a wire rack or paper towels; let cool for 10 minutes.

Increase oil temperature to 375°F (190°C). Fry fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with additional salt and freshly ground black pepper to taste.

In a medium bowl, combine 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth.

Add shredded cabbage and grated carrot to the dressing. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate until serving to allow flavors to meld (at least 15 minutes).

In a small bowl, mix 1/2 cup mayonnaise, 2 tbs finely chopped dill pickles, 1 tsp chopped capers (if using), 1 tsp lemon juice, 1 tbs chopped parsley and the finely minced seeded jalapeño.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust — add more jalapeño for heat or more lemon for brightness. Refrigerate until serving.

Pat rockfish fillets dry and cut into portions about 4–5 oz each. Season lightly with a pinch of salt and pepper.

Set up a dredging station: a shallow bowl of 1/2 cup flour for dusting and a separate bowl for batter.

Make the batter: in a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Whisk in 1 large egg until combined, then slowly pour in 1 cup cold beer while whisking to a smooth, slightly thick batter. Batter should coat the back of a spoon; if too thick, add 1–2 tbs more beer.

Heat vegetable oil in a deep pot to 360°F (182°C). There should be enough oil for the fillets to float (about 1.5–2 inches depth).

Dust each fillet lightly in the extra flour, shaking off excess. Dip into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry in batches to avoid crowding.

Fry for 4–6 minutes, turning once if needed, until batter is deep golden brown and fish registers 140–145°F internally or flakes easily. Remove to a wire rack over a sheet tray to drain and keep warm. If needed, hold in an oven at 200°F (95°C) while finishing remaining fillets.