Fish & Chips Recipe

Prep fish

Pat cod fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and a pinch of black pepper. Keep refrigerated until ready to batter.

Make batter

In a medium 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 until evenly combined. Pour in 1 cup cold IPA beer and whisk gently until just combined; small lumps are fine. If batter seems too thick, whisk in up to 2 tablespoons ice water to reach a thick but pourable consistency that coats the back of a spoon.

Heat oil

Pour 1.5 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F while frying.

Dust and batter fish

Lightly dredge each seasoned cod fillet in 1/2 cup flour, shaking off excess. Dip each fillet into the beer batter, letting excess batter drip off, then carefully lower into hot oil.

Fry fillets

Fry fillets in batches (do not overcrowd) for 4–6 minutes per batch, turning once if needed, until batter is crisp and golden and internal fish temperature reaches 140–145°F (fish should flake easily). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if necessary.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse cut fries in cold water until water runs clear to remove surface starch. Soak in cold water for 30 minutes (or up to 2 hours) to further remove starch; this yields crisper fries. Drain and pat completely dry with towels.

First fry (blanch)

Heat 4 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels or a rack. Let rest 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper (if using). Keep warm while frying remaining batches.

In a large bowl combine 3 cups finely shredded green cabbage, 1 cup shredded red cabbage and 1 cup grated carrot. In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons yuzu juice (or lemon/lime substitute), 3 tablespoons finely chopped cornichons, 1 teaspoon chopped capers, 1 tablespoon minced shallot and 1 tablespoon chopped fresh chives. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until combined and refrigerate for at least 10 minutes so flavors develop.

Arrange a portion of fries on each plate, place a hot beer-battered cod fillet alongside, add a generous spoonful of house slaw and a dollop of yuzu tartar sauce. Garnish with lemon wedge and chopped parsley if using. Serve immediately.