Fish & Chips Recipe

Pat cod loins dry and cut into portions about 4–5 oz each (4 pieces). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep chilled until ready to batter.

If serving fries: peel (optional) and cut potatoes into 1/2-inch matchsticks. Place in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove starch.

If serving Asian salad: combine greens, julienned carrot, sliced cucumber and green onion in a bowl. Whisk rice vinegar, sesame oil, soy sauce and sugar; toss with salad and sprinkle sesame seeds. Chill until serving.

Measure out all batter ingredients and keep the sparkling water and a few ice cubes very cold. Set a wire rack over a sheet tray for fried fish to drain. Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy.

Par-cook (first fry)

Drain soaked potatoes and pat completely dry. Heat oil to 325°F (160°C). Fry potatoes in batches without overcrowding for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Finish (second fry)

Raise oil temperature to 375°F (190°C). Fry par-cooked fries in batches 2–3 minutes until golden and crisp. Drain on paper towels, sprinkle with fine salt and keep warm in a low oven (200°F/95°C) while you fry fish.

Lightly dust each seasoned cod portion with 1/2 cup all-purpose flour (for dusting), shaking off excess. This helps batter adhere.

Make the batter: in a bowl, combine 1 cup tempura mix (or 1 cup all-purpose flour + 1/4 cup cornstarch). If using egg, whisk the egg into the very cold sparkling water, then pour into the dry mix and stir lightly — do not overmix; a few lumps are fine. Keep batter cold by setting the bowl over another bowl of ice or adding ice cubes briefly, then remove ice before dipping. Season batter with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Check oil temperature: 350°F (175°C) is ideal. Working in small batches, dip each floured cod fillet into the batter, letting excess drip off for 5–10 seconds, then gently lower into the hot oil. Fry 4–5 minutes until batter is crisp and pale golden and cod reaches an internal temperature of 145°F (63°C).

Use a slotted spoon or spider to transfer fish to the prepared wire rack to drain. Keep warm in a low oven if necessary. If oil temperature drops too much between batches, wait for it to return to 350°F.

Bring a small pot of salted water to a boil and add frozen peas. Cook 2–3 minutes until bright green and tender. Drain well and immediately transfer to a blender or use an immersion blender/food processor.

Add 2 tbsp butter, 2 tbsp warm milk or cream, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped fresh mint (if using). Blend to a coarse-smooth texture — leave some texture for mouthfeel. Taste and adjust seasoning. Keep warm until serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tbsp finely chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix well and chill for at least 10 minutes to let flavors meld.

Arrange a scoop of green pea mash on each plate. Place a portion of fries or a mound of Asian salad beside the mash.

Top each plate with a piece of tempura-fried cod. Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve tartar sauce on the side and offer malt vinegar for the fries.

Serve immediately so fish remains crisp. Leftovers: keep components separately; re-crisp fries and fish in a 375°F (190°C) oven for 6–8 minutes.