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LingcodMediumFried

Lingcod Fish & Chips

Classic British-style fish and chips using lingcod — thick fillets in a crispy beer batter served with hand-cut fries, malt vinegar, and house tartar sauce.

Prep: 20 min Cook: 20 min Total: 40 minServes
4

Ingredients

  • •2 lbs lingcod fillets, cut into large pieces
  • •1½ cups all-purpose flour, divided
  • •1 tsp baking powder
  • •1 tsp salt
  • •½ tsp black pepper
  • •½ tsp turmeric (for color)
  • •12 oz cold beer (pale ale or lager)
  • •2 lbs russet potatoes
  • •Vegetable oil for frying
  • •Malt vinegar
  • •Tartar sauce: mayo, cornichons, capers, lemon, dill

Instructions

  1. 1Make tartar sauce: mix ½ cup mayo with 2 tbsp minced cornichons, 1 tbsp capers, 1 tbsp lemon juice, and fresh dill. Refrigerate.
  2. 2Cut potatoes into thick batons. Soak in cold water 30 minutes, then pat completely dry.
  3. 3Fry potatoes in 325°F oil for 4 minutes (blanch). Drain and set aside.
  4. 4Make batter: whisk 1 cup flour, baking powder, salt, pepper, turmeric. Add cold beer and stir until just combined.
  5. 5Dust fish in remaining ½ cup flour, then dip in batter.
  6. 6Fry fish in 375°F oil for 4–5 minutes until deep golden and cooked through. Drain on rack.
  7. 7Raise oil to 375°F and fry potatoes a second time for 3–4 minutes until crispy and golden.
  8. 8Season chips immediately with salt. Serve fish and chips with malt vinegar and tartar sauce.

Pro Tips

The double-fry for chips is non-negotiable for crispiness. Lingcod's firm white flesh is perfect for fish and chips — it holds together in the batter and flakes beautifully when cooked.

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