Fish Fry with Coleslaw, Fries, and Tartar Sauce

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beer-Battered Cod Fillets

1. Pat the 24 oz cod dry and cut into 4 equal portions; set aside on a plate. 4 min
2. In a large bowl, whisk together 1 cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon cayenne, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 4 min
3. Whisk 1 cup cold lager beer into the dry mixture until just combined and smooth (a few small lumps are fine); refrigerate the batter while the oil heats. 3 min
4. Dust each cod portion lightly with the remaining ½ cup all-purpose flour and shake off the excess so the batter adheres. 3 min
5. Pour 4 cups vegetable oil into a large heavy pot or Dutch oven and heat over medium-high to 375 °F. 8 min
6. Timing-sensitive step. Working in 2 batches, dip each cod portion into the batter, let the excess drip off, then lower it carefully into the 375 °F oil and fry 4–5 minutes, turning once, until deep golden and cooked through. 10 min
7. Transfer the fried fillets to a wire rack set over a baking sheet; season immediately with a pinch of kosher salt and keep warm in a 200 °F oven while the second batch fries. 8 min
8. Serve the fillets hot with lemon wedges alongside. 2 min

Crispy Oven Friesbase

1. Preheat the oven to 425 °F and place two large rimmed baking sheets inside to heat. 15 min
2. Scrub and cut 2 lb russet potatoes into ¼-inch sticks, then soak in a bowl of cold water for 10 minutes to remove excess starch. 12 min
3. Drain the potato sticks and pat them very dry with paper towels, then toss with 3 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. 4 min
4. Carefully remove the hot baking sheets from the oven, spread the fries in a single layer across both sheets without overlapping, and roast at 425 °F for 20 minutes. 20 min
5. Flip the fries with a thin spatula and roast for another 15–18 minutes until crispy and golden brown. 17 min
6. Transfer the fries to a serving bowl and season with an extra pinch of kosher salt immediately. 2 min

Creamy Coleslawside

1. Finely shred 4 cups green cabbage and 1 cup red cabbage, then peel and grate 2 carrots; place everything in a large bowl. 10 min
2. In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 4 min
3. Pour the dressing over the slaw vegetables and toss thoroughly to coat. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes before serving to let the flavors meld. 20 min

Homemade Tartar Saucesauce

1. Finely chop 3 tablespoons dill pickles, 1 tablespoon drained capers, and 1 tablespoon fresh dill; squeeze 1 tablespoon fresh lemon juice. 5 min
2. Stir together ½ cup mayonnaise, the chopped pickles, capers, dill, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until combined. 3 min
3. Cover and refrigerate the tartar sauce until ready to serve. 15 min