Entree: United States – Alaska – Alaskan Cod Fish and Chips

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 1/2 lb (680 g) Alaskan cod fillets, skinless, trimmed and cut into 4 portions (approx. usable weight)
- 1 tsp (5 g) kosher salt, plus more for fries
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/3 cup (40 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) granulated sugar
- 1 cup (240 ml) cold beer (lager or pale ale) or chilled sparkling water
- 3–4 cups (720–960 ml) neutral oil for frying (vegetable, canola, or peanut), amount depending on fryer/pot
- 1 1/2 lb (680 g) russet potatoes, scrubbed (for fries)
- 2 tbsp (30 ml) white vinegar or malt vinegar, optional for soaking fries
- 2 tbsp (30 ml) vegetable oil (for tossing fries before frying)
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) dill pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) capers, rinsed and chopped (optional)
- 1 tbsp (15 ml) fresh lemon juice, plus extra lemon wedges for serving
- 1 tbsp (15 g) chopped fresh dill (or 1 tsp dried dill)
- 1/2 tsp (2 g) hot sauce or to taste (optional)
- 3 cups (240 g) shredded green cabbage
- 1/2 cup (60 g) shredded carrot
- 2 scallions, thinly sliced (about 2 tbsp / 12 g)
- 2 tbsp (30 ml) mayonnaise (for slaw)
- 1 tbsp (15 ml) lemon juice (for slaw)
- Salt and pepper to taste

Instructions

Short Description:
Crispy beer-battered Alaskan cod fried until golden and served with hand-cut fries, a bright dill-tartar sauce, and a lemony cabbage slaw for a complete Alaska-style fish-and-chips entree.

Regional Notes:
This Alaska version highlights fresh Alaskan cod—thicker, flaky fillets with a mild sweet flavor—and a light, super-crispy beer batter that showcases the fish. Paired with hand-cut russet fries and a cool dill-tartar sauce, it emphasizes local seafood freshness rather than heavy seasoning or extra breading used in some other regional takes.

1. Prepare the fries: Cut potatoes into 1/3–1/2 inch (8–12 mm) sticks. Place in a bowl of cold water and soak 20–30 minutes to remove starch; drain and pat very dry. Toss with 2 tbsp (30 ml) vegetable oil and a pinch of salt. If desired, soak briefly in 2 tbsp (30 ml) vinegar with water before drying to help crispness.
2. Heat oil for fries in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until just tender and pale (blanch). Remove to a wire rack or paper towel-lined tray. Increase oil heat later when finishing.
3. Make tartar sauce: In a small bowl combine 3/4 cup (180 g) mayonnaise, 2 tbsp (30 g) dill pickle relish, chopped capers (if using), 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) chopped fresh dill, and 1/2 tsp (2 g) hot sauce (optional). Season with salt and pepper; refrigerate until serving.
4. Make cabbage slaw: Toss 3 cups (240 g) shredded cabbage, 1/2 cup (60 g) shredded carrot, and sliced scallions with 2 tbsp (30 ml) mayonnaise and 1 tbsp (15 ml) lemon juice. Season with salt and pepper to taste. Chill until serving.
5. Prepare batter and fish: Pat cod portions very dry with paper towels. Season lightly with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. In a bowl whisk together 1 cup (120 g) flour, 1/3 cup (40 g) cornstarch, 1 tsp (4 g) baking powder, and 1 tsp (5 g) sugar. Gradually whisk in 1 cup (240 ml) cold beer or sparkling water until smooth; batter should be thick enough to coat the back of a spoon but still pourable. Place 1/2 cup (60 g) flour for dredging in a shallow dish.
6. Heat oil for fish to 350–375°F (175–190°C) in a deep pot or fryer. Test with a small drop of batter — it should sizzle and rise slowly.
7. Dredge each cod portion lightly in the reserved 1/2 cup (60 g) flour, shaking off excess. Dip into the cold batter to coat fully, letting excess drip back into the bowl.
8. Fry fish in batches for 4–6 minutes, turning once if needed, until batter is deep golden brown and fish is cooked through (internal temperature 145°F / 63°C and flakes easily). Avoid overcrowding. Transfer to a wire rack set over a sheet pan to drain; keep warm in a low oven (200°F / 95°C) while finishing remaining fish.
9. Finish fries: Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches 2–3 minutes until golden brown and crisp. Drain on a wire rack, sprinkle immediately with salt.
10. Plate and serve: Divide fries and fish among 4 plates. Add a generous scoop of tartar sauce and a portion of the lemony cabbage slaw to each plate. Serve with lemon wedges and malt vinegar on the side.
11. Leftovers: Reheat fries and fish in a 400°F (200°C) oven on a wire rack for best crispness. Tartar sauce and slaw keep refrigerated for 2–3 days.