Fish And Chips Recipe

Prepare the Cod

Preheat your oven to 400°F (200°C). Season the cod fillets with salt and black pepper on both sides.

Layer Phyllo Dough

Lay out 2 sheets of phyllo dough and brush lightly with olive oil. Repeat this process until you have layered 4 sheets.

Wrap Cod

Place one seasoned cod fillet in the center of the phyllo layers. Fold the phyllo over the top of the cod, sealing it in. Brush the top with more olive oil. Bake in the preheated oven for 20-25 minutes until golden and flaky.

Mix Ingredients

In a bowl, combine mayonnaise, dill pickles, Dijon mustard, fresh dill, lemon juice, salt, and black pepper. Stir until well mixed.

Chill

Cover and refrigerate the remoulade for at least 30 minutes to allow flavors to meld.

Combine Ingredients

In a bowl, mix mayonnaise, malt vinegar, minced garlic, salt, and black pepper. Stir until smooth.

Chill

Refrigerate the aioli for at least 30 minutes before serving for best flavor.

Cut and Rinse Potatoes

Peel the russet potatoes and cut them into thick fries. Rinse under cold water to remove excess starch.

Fry Potatoes

In a large pot, heat the oil over medium-high heat. Once hot, fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.