American
New England Fish n' Chips
Beer-battered Atlantic cod, hand-cut fries, malt vinegar — a coastal institution.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Fish and chips came to New England with English and Irish immigrant fishing communities and found a natural home in a region already defined by its relationship with the sea.
The New England version uses locally caught Atlantic cod or haddock — thick, white, sweet-fleshed fish that holds up beautifully inside a crispy beer batter. Malt vinegar on everything.
Watch it come together
Ingredients
For the fish
- 2 lbs Atlantic cod or haddock fillets, cut into 4-inch portions
- 1½ cups all-purpose flour (divided)
- 1½ tsp baking powder
- 1 tsp kosher salt
- 1 tsp Old Bay seasoning
- ½ tsp black pepper
- 1½ cups cold lager or pilsner beer
- Neutral oil for deep frying (about 2 quarts)
For the chips
- 4 large russet potatoes, peeled
- Kosher salt
- Malt vinegar for serving
- Tartar sauce for serving
Quick tartar sauce
- ¾ cup mayonnaise
- 3 tbsp dill pickles, finely chopped
- 1 tbsp capers, chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp kosher salt
Method
- 1
CUT & SOAK THE CHIPS: Cut potatoes into ½-inch thick batons. Soak in cold water at least 30 minutes to draw out surface starch. Drain and dry thoroughly.
- 2
FIRST FRY (blanch): Heat oil to 300°F. Fry chips in batches 4–5 minutes until cooked through but not colored. Remove to a wire rack. This can be done hours ahead.
- 3
MAKE BATTER: Whisk together 1 cup flour, baking powder, salt, Old Bay and pepper. Just before using, pour in cold beer and whisk smooth — the consistency of thin pancake batter. Keep cold.
- 4
PREP FISH: Pat cod very dry (crucial for batter adhesion). Dust all over with the remaining ½ cup flour, shaking off excess.
- 5
RAISE OIL to 375°F. Working with 2–3 pieces at a time, dip floured fish in batter, let excess drip off, and lower gently into the oil away from you. Fry 4–6 minutes, turning once, until deep golden and the fish flakes when pressed. Drain on a wire rack.
- 6
SECOND FRY THE CHIPS: While the fish rests, raise oil to 400°F. Fry chips in batches 2–3 minutes until deep golden and crispy. Season immediately with kosher salt.
- 7
Serve immediately with tartar sauce, malt vinegar and lemon wedges.
Substitutions
- Chef's Tip: Cold batter is essential. The contrast between cold batter and hot oil creates rapid steam and a shatteringly thin, airy crust. Keep the batter bowl over ice between batches.
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