Fish 'n Chips Recipe

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch (or at least 20 minutes).

Dry and blanch

Drain and thoroughly pat fries dry with kitchen towels. Heat oil in a deep heavy pot or deep-fryer to 325°F (165°C). Working in batches, fry the potatoes 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels.

Crisp fries

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes more until golden and crispy. Drain on a rack, immediately season with 1 tsp salt, and keep warm while you fry the fish.

Combine 1 cup mayonnaise, chopped capers, 2 tsp lemon juice, lemon zest, minced garlic, Dijon, 1 tsp black pepper and 1/2 tsp salt in a small bowl. Whisk until smooth. Taste and adjust lemon, salt or capers. Refrigerate until ready to serve.

In a bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together 1 tbsp mayonnaise, 3 tbsp yogurt (or sour cream), 2 tsp apple cider vinegar, 1 tsp sugar, 1 tsp salt and 1 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Chill at least 15 minutes to let flavors marry; taste and adjust seasoning before serving.

Make batter

In a medium bowl whisk together 3 tbsp flour, 3 tbsp cornmeal, 1 tsp baking powder, and 1 tsp salt and 1 tsp black pepper. In a separate small bowl lightly beat 1 egg. Combine the beaten egg with 1 cup cold sparkling water or beer and whisk into the dry mix until just combined — batter should be thick but pourable and bubbly. Keep batter cold in the refrigerator for up to 15 minutes.

Season fish

Pat haddock fillets very dry with paper towel. Season both sides lightly with remaining salt (about 1/2 tsp) and a little pepper.

Fry fish

Heat oil in a deep pot or fryer to 350–360°F (175–182°C). Line a baking sheet with a wire rack and paper towels. Working in batches, dredge each fillet very lightly in 3 tbsp flour (this helps batter adhere), then dip into the cold batter, letting excess drip off. Carefully lower into hot oil and fry 3–5 minutes depending on thickness, turning once, until batter is deep golden brown and fish flakes easily to an internal temp of 145°F (63°C). Do not overcrowd. Transfer to the rack to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.

Finish

Serve hot battered haddock with fries, a scoop of coleslaw, lemon caper aioli, and lemon wedges. Squeeze fresh lemon over fish just before eating.