Chef's Tip
For the crispiest fish, ensure your batter is very cold by refrigerating it for 15 minutes before dipping the fish, and keep the fish fillets cold until the last moment before they go into the hot oil. This temperature contrast helps create a light, airy crust that seals in moisture.
Instructions
- Make remoulade: In a small bowl, combine mayonnaise, minced chipotle peppers, chopped pickles, and lemon juice. Refrigerate until serving.
- Prepare slaw: In a medium bowl, toss cabbage and carrot with apple cider vinegar, sugar, and 1/4 teaspoon salt. Set aside to marinate while preparing other components.
- Prepare potatoes: Rinse cut potatoes in cold water until water runs clear. Soak in ice water for 15 minutes. Drain well and pat completely dry.
- Heat oil: In a large heavy pot or deep fryer, heat oil to 325°F.
- First fry for potatoes: Fry potatoes in batches until soft but not browned, about 4-5 minutes. Remove and drain on paper towels.
- Make batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and black pepper. Gradually whisk in cold beer until smooth with a few small lumps remaining. Refrigerate for 15 minutes.
- Prepare fish: Pat fish fillets dry and season with remaining 1/4 teaspoon salt. Place remaining 1/2 cup flour in a shallow dish. Dredge fish in flour, shaking off excess, then dip in batter.
- Heat oil: Increase oil temperature to 375°F.
- Fry fish: Carefully lower battered fish into hot oil and fry until golden brown and crisp, about 5-7 minutes (depending on thickness). Internal temperature should reach 145°F. Remove and drain on paper towels.
- Second fry for potatoes: Return potatoes to 375°F oil and fry until golden and crisp, about 2-3 minutes. Drain and season immediately with salt.
- Serve: Divide fish and chips among plates. Serve with chipotle remoulade and cabbage slaw.
Plating
Arrange a portion of the golden fries on one side of the plate and the chili-dusted fish on the other. Place a small ramekin of chipotle remoulade beside the fish. Serve the spicy cabbage slaw in a separate small bowl or directly on the plate in a neat mound. For a restaurant-style presentation, wrap the fries in parchment paper and place the fish on top.
Storage & Reheating
Fish and chips are best enjoyed immediately after cooking. Leftover fish can be stored in the refrigerator for up to 2 days and reheated in a 350°F oven for 10-15 minutes, though the texture will not be as crisp. The remoulade will keep in the refrigerator for up to 5 days. The slaw can be refrigerated for up to 2 days but will soften over time.
About This Recipe
Jimmy's Harborside's chili-dusted fish and chips offered a spicy twist on the traditional British pub fare. The restaurant's version incorporated Southwestern flavors that complemented the fresh seafood. This adaptation preserves those bold flavors while providing the perfect balance of crispiness and tenderness that makes fish and chips a perennial favorite.