Fish & Chips


Bring a taste of the UK into your kitchen without ever crossing the pond. Chef Jeremy Sewall’s take on the traditional pub favorite comes sans mushy peas but don’t worry, you won’t miss them. He recommends using pollock as it stays firm but gets flaky when cooked (although hake and haddock are worthy substitutions, too). Whip out your home fryer — it’ll make this dish a wee bit easier — but if you don’t own one, just make sure to use a thermometer that goes to 350 degrees.


Servings: 4


  For the beer batter
  • 2 cups all-purpose flour
  • 2 cups rice flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 2 teaspoons kosher salt
  • 12 ounces sparkling water
  • 16 ounces beer, pilsner or lager
For the aioli
  • 2 egg yolks
  • 1 large clove of garlic, smashed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons kosher salt
  • 1/4 cup malt vinegar
  • 1/2 cup extra virgin olive oil
  • 1 cup canola oil
For the fish and chips
  • 1 gallon canola oil
  • 4 cups French fries (chef's note: homemade fries are great but there are plenty of frozen ones that make this an easier dish at home)
  • 24 ounces of pollock fillet, cut into 8 pieces of about equal size
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons chopped herbs (parsley, rosemary, or tarragon), optional
  • Kosher salt and fresh ground pepper to season
  • 1 lemon, cut into wedges
  • Malt vinegar aioli
  • Beer batter


For the beer batter
  1. Mix the dry ingredients together and then whisk in the water and beer until the batter is smooth. If the batter is too thick, add sparkling water. Hold cold until ready to use.
For the aioli
  1. Place the yolks, garlic, Dijon, salt and vinegar in a food processor and turn on. Slowly add the oils until you have a shiny aioli that should have the consistency of loose mayonnaise. Hold cold until ready to use.
For the fish and chips
  1. Heat the canola oil to 350 degrees. Cook the French fries until they are crispy and hold warm in the oven while cooking the fish.
  2.  Soak the fish in buttermilk and then dredge in the flour, shake off the excess flour and place in the beer batter.
  3.  Coat each piece fully and let extra batter drip off the fish for a few seconds. Hold each piece about half way in the hot oil to let start cooking for about 6 seconds while you are still holding it, this will prevent it from sticking to the pan and the other pieces of fish.
  4.  Let the fish fry until the batter is crispy and golden brown, about 4 to 5 minutes. Then, remove from the canola oil and place on a paper towel to let drain, season with salt and pepper.
  5.  Toss the warm fries with the herbs, salt and pepper. Place the fish on top of the fries and serve with the malt vinegar aioli and lemon wedges.

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