Entree: United States – New England, Massachusetts – Fish and Chips

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 Atlantic cod fillets, skinless, approx. 6–8 oz each, about 1.5–2 lb total
- 1 cup all-purpose flour, plus 1/2 cup for dredging
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 large egg
- 12 fl oz (355 ml) cold lager or pilsner beer (or cold sparkling water if preferred)
- Vegetable oil for deep frying, about 6 cups (1.4 L)
- 2 lb russet potatoes, scrubbed (for fries)
- 2 tbsp (30 ml) white vinegar (for soaking potatoes)
- 4 lemon wedges
- Malt vinegar and coarse sea salt for serving (optional)
- For tartar sauce:
  - 1/2 cup mayonnaise
  - 2 tbsp dill pickle relish or finely chopped dill pickles
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp Dijon mustard
  - 1 tbsp chopped fresh parsley
  - Salt and pepper to taste
- For simple New England coleslaw:
  - 4 cups shredded green cabbage
  - 1 medium carrot, grated (about 3 oz)
  - 1/3 cup mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp sugar
  - Salt and pepper to taste

Show original ingredient measurements

- 4 Atlantic cod fillets, skinless, approx. 6–8 oz (170–225 g) each, about 1.5–2 lb (680–900 g) total
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 large egg
- 12 fl oz (355 ml) cold lager or pilsner beer (or cold sparkling water if preferred)
- Vegetable oil for deep frying, about 6 cups (1.4 L)
- 2 lb (900 g) russet potatoes, scrubbed (for fries)
- 2 tbsp (30 ml) white vinegar (for soaking potatoes)
- 4 lemon wedges
- Malt vinegar and coarse sea salt for serving (optional)
- For tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) dill pickle relish or finely chopped dill pickles
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) Dijon mustard
  - 1 tbsp (6 g) chopped fresh parsley
  - Salt and pepper to taste
- For simple New England coleslaw:
  - 4 cups (360 g) shredded green cabbage
  - 1 medium carrot, grated (about 3 oz / 85 g)
  - 1/3 cup (80 g) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (4 g) sugar
  - Salt and pepper to taste

Instructions

Gram weights below are shown as approximate US weights.

Short Description:
Classic New England fish and chips featuring fresh Atlantic cod fillets in a light, crisp beer batter, served with hand-cut fries, creamy tartar sauce, and a simple coleslaw for balance.

Regional Notes:
This Massachusetts version highlights fresh Atlantic cod (or haddock) and local russet potatoes; the beer batter and malt vinegar accompaniment reflect New England seafood-shack traditions rather than British-only preparations. The meal is presented as a full main course with fries and a vegetable side (coleslaw), typical of New England coastal fish shacks.

1. Prepare potatoes: Cut russets into 1/2-inch to 3/4-inch (1.2–2 cm) thick fries. Place in a bowl of cold water with 2 tbsp (30 ml) white vinegar and soak 30 minutes to remove excess starch; drain and pat completely dry with towels.
2. Make coleslaw and tartar sauce: In a bowl combine shredded cabbage and grated carrot. Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper; toss with cabbage. Cover and refrigerate. In a small bowl combine mayonnaise, relish, lemon juice, Dijon, parsley, salt and pepper; refrigerate until serving.
3. Heat oil: In a heavy pot or deep fryer heat vegetable oil to 325°F (160°C) for the first fry. Use a thermometer to maintain temperature.
4. First fry (potatoes): Fry potato batches, without crowding, until tender but not browned, about 4–5 minutes per batch. Remove to a wire rack or paper towels and let cool; increase oil temperature to 375°F (190°C) for final fry.
5. Make batter: In a large bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk in the egg and then slowly add the cold beer until a smooth, slightly thick batter forms; keep batter cold (set bowl over ice if necessary).
6. Dredge fish: Pat cod fillets dry and lightly season with salt and pepper. Set 1/2 cup flour in a shallow dish for dredging. One at a time, dust fillets in flour, shake off excess, then dip into the batter to coat completely.
7. Fry fish: Carefully lower battered fillets into 375°F (190°C) oil (do not overcrowd). Fry until batter is golden brown and fish flakes easily with a fork, about 3–5 minutes depending on thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
8. Final fry (potatoes): Return the cooled fries to the 375°F (190°C) oil and fry until golden and crisp, 2–3 minutes. Drain on a wire rack and immediately toss with coarse sea salt.
9. Finish and serve: Plate 1 fillet (or split fillets) per person with a generous portion of fries, a lemon wedge, a dollop of tartar sauce, and a side of coleslaw. Offer malt vinegar and additional lemon on the side.

Short Description:
Classic New England fish and chips featuring fresh Atlantic cod fillets in a light, crisp beer batter, served with hand-cut fries, creamy tartar sauce, and a simple coleslaw for balance.

Regional Notes:
This Massachusetts version highlights fresh Atlantic cod (or haddock) and local russet potatoes; the beer batter and malt vinegar accompaniment reflect New England seafood-shack traditions rather than British-only preparations. The meal is presented as a full main course with fries and a vegetable side (coleslaw), typical of New England coastal fish shacks.

1. Prepare potatoes: Cut russets into 1/2-inch to 3/4-inch (1.2–2 cm) thick fries. Place in a bowl of cold water with 2 tbsp (30 ml) white vinegar and soak 30 minutes to remove excess starch; drain and pat completely dry with towels.
2. Make coleslaw and tartar sauce: In a bowl combine shredded cabbage and grated carrot. Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper; toss with cabbage. Cover and refrigerate. In a small bowl combine mayonnaise, relish, lemon juice, Dijon, parsley, salt and pepper; refrigerate until serving.
3. Heat oil: In a heavy pot or deep fryer heat vegetable oil to 325°F (160°C) for the first fry. Use a thermometer to maintain temperature.
4. First fry (potatoes): Fry potato batches, without crowding, until tender but not browned, about 4–5 minutes per batch. Remove to a wire rack or paper towels and let cool; increase oil temperature to 375°F (190°C) for final fry.
5. Make batter: In a large bowl whisk together 1 cup (125 g) flour, cornstarch, baking powder, 1 tsp (6 g) kosher salt and 1/2 tsp (1.5 g) black pepper. Whisk in the egg and then slowly add the cold beer until a smooth, slightly thick batter forms; keep batter cold (set bowl over ice if necessary).
6. Dredge fish: Pat cod fillets dry and lightly season with salt and pepper. Set 1/2 cup (60 g) flour in a shallow dish for dredging. One at a time, dust fillets in flour, shake off excess, then dip into the batter to coat completely.
7. Fry fish: Carefully lower battered fillets into 375°F (190°C) oil (do not overcrowd). Fry until batter is golden brown and fish flakes easily with a fork, about 3–5 minutes depending on thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
8. Final fry (potatoes): Return the cooled fries to the 375°F (190°C) oil and fry until golden and crisp, 2–3 minutes. Drain on a wire rack and immediately toss with coarse sea salt.
9. Finish and serve: Plate 1 fillet (or split fillets) per person with a generous portion of fries, a lemon wedge, a dollop of tartar sauce, and a side of coleslaw. Offer malt vinegar and additional lemon on the side.