Fish N Chips Recipe

Peel (optional) and cut russet potatoes into 3/4 inch-thick sticks. Rinse under cold water until water runs clear to remove surface starch.

Soak the cut potatoes in cold water for at least 30 minutes, or up to 2 hours in the refrigerator. Drain and pat completely dry with kitchen towels.

First Fry (blanch)

Heat 1 cup vegetable oil (or enough to cover fries in a heavy pan) to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels.

Rest

Let blanched fries cool for 10–15 minutes. You can refrigerate briefly to dry further.

Second Fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden and crisp, 2–3 minutes. Drain on a rack or paper towels and immediately season with salt.

In a small bowl combine mayonnaise, chopped cornichons (or pickles), chopped capers, minced shallot, Dijon mustard, lemon juice, chopped tarragon, salt and pepper.

Taste and adjust seasoning: add more lemon for brightness, more tarragon for herbiness, or a pinch of sugar if too sharp. Chill at least 15 minutes for flavors to meld.

In a large bowl combine shredded green and red cabbage, grated carrot, thinly sliced red onion and chopped tarragon.

Whisk apple cider vinegar, olive oil, honey, salt and pepper in a small bowl. Pour dressing over the slaw and toss thoroughly to coat.

Let sit 10–15 minutes at room temperature to soften slightly, then toss again just before serving.

Cut cod fillets into portions (~6–8 oz each). Pat very dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Place 1/2 cup flour for dusting in a shallow dish. Lightly dredge each fillet in the flour, shaking off excess. This helps batter adhere.

In a bowl whisk together 1 cup all-purpose flour (for batter), 1/4 cup cornstarch, baking powder, 1 tsp salt and 1/2 tsp black pepper.

Slowly whisk in cold beer until a smooth, thick batter forms. If batter seems too thick, add 1–2 tbs ice water; batter should coat the back of a spoon and be slightly bubbly. Keep batter cold (set bowl in an ice bath if your kitchen is warm).

Heat vegetable oil in a deep pot to 350–375°F (175–190°C). Use a thermometer to maintain temperature. Work in batches and do not overcrowd the pot.

Dip each floured cod piece into the cold batter, allowing excess to drip off, then gently lower into hot oil. Fry 4–6 minutes until batter is golden brown and fish registers 135–140°F (or flakes easily).

Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in a 200°F (95°C) oven on a sheet pan if needed while finishing remaining fish.

Serve fish with lemon wedges alongside hot chips, a spoonful of tarragon tartar and a portion of crunchy slaw.