Local Fish & Chips Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2"–3/4" thick sticks. Rinse in cold water until water runs clear to remove excess starch.

Soak the cut potatoes in a bowl of cold water for at least 20 minutes (or up to 2 hours) to draw out starch; this helps achieve crisp fries. Drain and pat completely dry with a clean kitchen towel or paper towels.

Heat oil: in a heavy, deep skillet or Dutch oven, add about 1"–1.5" (about 1 cup for a 10" pan) of vegetable oil and heat to 325°F (163°C). If you don’t have a thermometer, oil should shimmer but not smoke.

First fry (blanch): Fry potatoes in batches for 3–4 minutes until soft but not brown. Remove with a slotted spoon to a paper-towel-lined tray. Allow to cool for 5–10 minutes.

Increase heat to 375°F (190°C). Fry the cooled potatoes in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Keep warm in a low oven (200°F/95°C) while you cook the fish.

Combine shredded green cabbage, shredded red cabbage, and grated carrot in a large bowl.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/4 teaspoon celery seed (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss to combine. Taste and adjust seasoning. Refrigerate at least 20 minutes to let flavors marry; serve chilled or at cool room temperature.

Mix 1/4 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1 tablespoon chopped parsley and 1/4 teaspoon black pepper in a small bowl. Chill until ready to serve.

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. If fillets are thick, cut into portions about 4–6 oz each.

Prepare batter: in a medium bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, and 1 tsp baking powder. Stir in 1 egg and 1 cup cold beer (or sparkling water) until just combined; batter should be smooth and thick enough to coat the back of a spoon. If too thick, add up to 1/4 cup cold club soda or beer to loosen. Keep batter cold (set bowl over another bowl with ice if necessary) — cold batter yields a crisp crust.

Set up a dredging station: shallow plate with 1/2 cup flour for dredging and a wire rack or tray for resting battered fish.

Heat oil: in a deep heavy pot or deep-fryer, add about 2–3" of vegetable oil (use remaining oil so total is about 3–4 cups depending on pot size). Heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy. Oil that's too cool will make greasy fish; too hot will burn the batter.

Dredge and batter: lightly dust each piece of seasoned cod in the 1/2 cup flour, shaking off excess. Holding the fillet by one end, dip into the cold beer batter, letting excess drip back into bowl. Carefully lower into hot oil. Fry in batches — do not overcrowd the pot (2–3 pieces at a time depending on pot).

Fry until golden brown and crisp, about 4–6 minutes depending on thickness. Internal temperature should reach 145°F (63°C) and flesh should flake easily. Turn pieces once if necessary for even browning.

Remove fish with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve each portion with house fries, a scoop of southern slaw, lemon wedges, and tartar sauce on the side.