Fish & Chips Recipe

Prepare fish

Pat cod fillets dry with paper towels and cut into portions about 4–5 oz each. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. In a separate bowl combine the beaten egg, 3/4 cup very cold lager (or light beer) and 1/4 cup cold sparkling water. Pour wet into dry and whisk just until combined; a few lumps are fine—do not overmix. Keep batter cold in bowl over ice while heating oil.

Dredge and fry

Heat 6 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Lightly dust the fish pieces with 1/2 cup flour (dredging flour) to dry the surface. Dip each piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches without overcrowding until golden brown and internal temperature reaches 145°F (about 4–6 minutes depending on piece size). Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if necessary. Finish remaining pieces.

Finish

Sprinkle fish with a little flaky sea salt if desired and serve with lemon wedges.

Prep potatoes

Place cut fries in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat 3 cups oil in a heavy pot to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper, and toss with chopped parsley if using.

In a large bowl combine 2 cups shredded green cabbage, 1/2 cup shredded red cabbage, 1/2 cup grated carrot and 2 tbsp sliced green onions.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/4 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to combine. Refrigerate at least 15 minutes to meld flavors before serving.

Whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp fresh lemon juice, 1 tsp cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or heat level. Chill in refrigerator at least 10 minutes to let flavors marry.