Fish Chips Recipe

Prep and soak

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat 1–1.5 cups neutral oil in a heavy-bottomed pot or Dutch oven to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until softened but not browned. Use a slotted spoon to transfer to a tray lined with paper towels; let cool. Reserve oil and increase temperature for final fry later.

Final fry

When ready to serve, heat remaining oil to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with fine sea salt and black pepper. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

In a large bowl combine shredded green and red cabbage, grated carrot, and sliced green onion. In a small bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, harissa (or sriracha), honey, salt, and black pepper. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning or heat. Cover and chill for at least 15 minutes so flavors meld.

Combine mayonnaise, finely diced dill pickle, chopped capers, lemon zest and juice, Dijon mustard, and chopped parsley in a small bowl. Season with salt and black pepper. Stir until smooth and refrigerate at least 10 minutes to let flavors develop. Adjust acidity or sweetness as needed.

Prep fish

Pat cod fillets dry and cut into 3–4-ounce pieces (roughly the size of classic fish-and-chips portions). Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Set a cooling rack or tray nearby for battered fish.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. In a separate bowl beat 1 large egg with 1 cup cold beer or sparkling water. Pour wet into dry and whisk just until combined; small lumps are fine. Batter should be thick enough to coat—if too thick, add 1–2 tbsp extra liquid; if too thin, add 1–2 tbsp flour. Season batter with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat oil

Pour about 4 cups vegetable oil into a deep pot or fryer and heat to 350–360°F (175–180°C). Use a thermometer to maintain temperature. If using the same oil as fries, allow it to cool after the fries first fry, then raise to frying temperature for the fish (350°F).

Dredge and batter

Lightly dust each seasoned cod piece in 1 tbsp of the all-purpose flour (from the dredging flour) to help batter adhere. Dip into the batter, letting excess drip off for a second.

Fry fish

Carefully lower battered fish pieces into hot oil in small batches (do not overcrowd). Fry for 4–5 minutes, turning gently if needed, until batter is golden-brown and the fish reaches an internal temperature of 140–145°F and flakes easily. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Sprinkle a pinch of salt immediately on the hot batter.

Rest and serve

Let fish rest 1–2 minutes. Plate warm fries and top with a piece or two of fried cod. Serve with a generous spoonful of spicy slaw, a side of lemon tartar sauce, and lemon wedges. For family-style, keep fried pieces in a warm oven (200°F / 95°C) for up to 10–15 minutes while finishing batches.