Fish & Chips Recipe

Prep fish

Pat the cod fillets dry with paper towels. Cut into portions about 4–5 oz each (if not already portioned). Lightly season both sides with 0.25 tsp salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. In a separate small bowl whisk the egg with the cold beer until combined. Slowly pour the beer/egg mixture into the dry ingredients while whisking to form a smooth batter. If batter is too thick, whisk in up to 2 tbsp cold sparkling water to reach a thick but pourable consistency (like heavy cream). Keep batter cold in the refrigerator while heating oil.

Dredge fish

Place 1/2 cup flour for dredging in a shallow bowl. Lightly dust each seasoned cod piece in the flour, shaking off excess, then immediately dip into the beer batter, coating completely. Let excess drip off for a few seconds before frying.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick fries. Rinse in cold water until water runs clear to remove surface starch. Drain and pat very dry with clean towels or paper towels. For best texture, soak the cut fries in cold water for 30 minutes, then drain and dry thoroughly.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the dried potatoes in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Keep warm.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with 1 tsp salt, 1/2 tsp paprika and 1/4 tsp black pepper, tossing gently to coat.

Heat oil

While fries are finishing the second fry, heat oil (same or separate pot) to 350–360°F (175–180°C) for the fish. Use 2–3 inches of oil so fillets can float while frying.

Fry fish

Working in batches (do not overcrowd), carefully lower battered cod into the hot oil. Fry 4–6 minutes per batch, turning once if needed, until batter is deep golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Remove to a wire rack set over a baking sheet or paper towels to drain for a minute.

Rest briefly

Allow fried fish to rest 1–2 minutes so batter firms slightly. If holding multiple batches, keep in a single layer on a low oven (200°F/90°C) to keep warm and crisp, not stacked.

Make dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice (optional) until smooth.

Combine vegetables

In a larger bowl combine 2 cups shredded green cabbage, 1/2 cup grated carrot and 1/4 cup thinly sliced red onion. Pour the dressing over the vegetables and toss to coat evenly. Taste and adjust seasoning. Refrigerate at least 15 minutes to meld flavors (can be made several hours ahead).

Plate a portion of seasoned fries alongside one or two battered cod fillets. Add a generous scoop of coleslaw. Garnish with lemon wedges and chopped parsley if using. Serve tartar sauce or malt vinegar on the side for dipping.