Fish and Chips

“This recipe is a combination of simple classic items,” says Ian Kapitan, executive chef of Jersey City’s Light Horse Tavern. “The focus is on the freshness of the ingredients and letting them speak for themselves. Be careful not to overwork the beer batter, or the pieces will not crisp properly.”

Fish and chips.
Photo by Laura Moss.

Serves: 4

Ingredients:

2 lbs Fresh Cod filet.

Divide the filet into equal sections and cut into large sticks roughly the same size. Portion into 4 servings of 8-ounce portions.

4 Idaho potatoes washed and cut into wedges. Soak in cold water until oil is ready.

Beer Batter Recipe

1 Box of Cornstarch, 1 lb
2 cups All-Purpose Flour
1 Bottle Beer
2 cups Cold Water
2 teaspoons Kosher Salt
1 tbls Canola Oil

Prep:
Combine dry ingredients. Combine water and beer together and slowly add to cornstarch mixture until fully combined. Using a whisk mix until smooth and no lumps remain. Be Careful, Do not over mix, it will make the flour tough and result in a thicker, cake-like batter.

Coleslaw Recipe

2.5 lbs Shaved Cabbage
2 Carrots Grated
2 Cups Hellmann’s Mayo
1/4 Cup Rice Wine Vinegar
4 tbls Kosher Salt
1 Red Onion Julienne
4 tbls Sugar

Prep: Mix Mayo, Rice Wine Vinegar, Kosher Salt, Sugar together in a separate bowl and taste for correct seasoning. Combine Red Onion, shaved Carrot and Cabbage together and toss well. Add the Liquid mixture to the Cabbage and continue to mix well until evenly combined.
Taste and adjust seasoning if necessary.

Preparation:

In large pot heat canola oil on a medium flame until it reaches 325 degrees. Use a thermometer—it will result in crisper fries and battered fish.

Drain the potato wedges and pat dry with paper towels to minimize oil splashing. Place potatoes in the hot oil very carefully so you don’t get burned and cook for approximately five minutes until soft. Remove from oil using a slotted spoon and drain on paper towels until cool.

Increase heat and bring oil temperature to 375 degrees. Place Cod in beer batter and coat evenly. When oil has come to temperature place the potatoes back into the oil and fry until golden brown and crisp. Remove from oil and season with Sea Salt or Kosher Salt. Put aside.

Immediately place fish in oil one piece at a time and agitate the oil so the fish doesn’t stick.

Fry until crisp and golden brown. Remove from oil and drain on paper towels. Serve with fries and coleslaw immediately. Can also be served with tartar sauce, malt vinegar and ketchup.

[justified_image_grid exclude="featured"]
Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required
Required not shown
Required not shown