Entree: United States – New England (Rhode Island) – Rhode Island Fish and Chips

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- Fish and batter
  - 4 cod fillets, approx. 6 oz (170 g) each, skinless and boneless (about 1.5 lb/680 g total)
  - 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dusting
  - 1/4 cup (30 g) cornstarch
  - 1 tsp (4 g) baking powder
  - 1 tsp (5 g) kosher salt, plus more for finishing
  - 1/2 tsp (1 g) ground black pepper
  - 1 cup (240 ml) cold lager beer (preferably pale)
  - 2 tbsp (30 ml) cold sparkling water (optional, for extra crispness)
  - Vegetable oil for frying (about 4–6 cups / 950–1420 ml, depending on fryer/pot)
- Chips (fries)
  - 1 1/2 lb (680 g) russet potatoes (about 2 large), peeled if desired
  - 2 tbsp (30 ml) neutral oil (e.g., vegetable or canola) for tossing
  - Salt to taste
- New England coleslaw
  - 3 cups (220 g) shredded green cabbage
  - 1/2 cup (55 g) shredded carrot
  - 3 tbsp (45 ml) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (5 g) granulated sugar
  - Salt and pepper to taste
- Tartar sauce
  - 3/4 cup (180 ml) 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 (15 g) finely chopped fresh parsley
  - Fresh ground black pepper to taste
- Serving
  - 1/4 cup (60 ml) malt vinegar, plus extra for passing
  - 1 lemon, cut into wedges
  - Optional: chopped fresh parsley for garnish

Instructions

Short Description:
Crisp beer-battered local white fish served with twice-fried russet chips (fries), a bright cabbage slaw, malt vinegar, and homemade tartar sauce for a classic Rhode Island fish and chips plate.

Regional Notes:
This Rhode Island version uses local white fish (commonly cod or haddock) and is customarily served with malt vinegar and a creamy tartar sauce rather than only ketchup or lemon. The meal is finished with a simple coleslaw to provide a cool, tangy vegetable element typical of New England shore plates.

1. Make the chips: Cut potatoes into 1/2-inch (1.3 cm) thick sticks. Rinse in cold water until water runs clear, then soak in cold water for 30 minutes to remove starch. Drain and dry thoroughly on a clean towel.
2. Par-fry the chips: Heat oil in a heavy pot or deep fryer to 300°F (150°C). Toss dried potatoes with 2 tbsp (30 ml) neutral oil and spread in a single layer on a baking sheet. Fry in batches 4–5 minutes until pale and just tender but not colored. Remove to a paper- or wire-rack-lined tray and season lightly with salt. Increase oil temperature to 375°F (190°C) for final fry later.
3. Make the coleslaw: Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper in a bowl. Add shredded cabbage and carrot and toss to coat. Refrigerate until serving.
4. Make the tartar sauce: Stir together mayonnaise, dill pickle relish, lemon juice, Dijon mustard, parsley, and black pepper. Taste and adjust seasoning. Refrigerate until serving.
5. Prep the batter and fish: Pat fish fillets dry and season lightly with salt and pepper. Whisk together 1 cup (125 g) flour, cornstarch, baking powder, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper in a bowl. Pour in cold beer and 2 tbsp (30 ml) sparkling water if using; whisk until just combined (batter should be thick but pourable). Put the 1/2 cup (60 g) extra flour in a shallow dish for dusting.
6. Heat oil for fish: Maintain oil at 350–365°F (175–185°C) for frying fish. Use enough oil for the fillets to float while frying.
7. Batter and fry fish: Lightly dust each fillet in the reserved 1/2 cup (60 g) flour, shaking off excess. Dip into the cold beer batter to coat completely, let excess drip off, then carefully lower into hot oil. Fry in batches (do not overcrowd) 4–6 minutes per batch, turning if needed, until batter is golden brown and fish is opaque and flakes at the thickest point (internal fish temp ~145°F/63°C). Transfer to a wire rack over a sheet pan and season immediately with a little salt.
8. Finish the chips: When fish is nearly done, return the par-fried chips to the oil at 375°F (190°C) and fry 2–3 minutes until golden and crisp. Drain on a rack or paper towel and season with salt.
9. Plate and serve: Divide chips among 4 plates, place a fillet on each, add a generous spoonful of coleslaw and a dollop of tartar sauce. Serve with malt vinegar on the side, lemon wedges, and optional chopped parsley. Encourage diners to splash malt vinegar over the chips and fish to taste.
10. Leftovers and notes: For extra-crisp results, keep fried items on a warm oven rack (200°F / 95°C) while finishing batches. Use fresh, cold beer and very cold batter for the lightest crust.