Plated or Poured: Fish N’ Chips 

This week, we’re paying homage to the UK’s national dish: Fish n’ Chips. The key to making this dish pop is using the freshest ingredients. Purchase some fresh cod from your fishmonger. Make your own tartar sauce. And for God’s sake man, make your own hand-cut fries! Lastly, fried foods are salty and fatty, so be sure to balance this dish out with a nice crisp beer like a Stella Artois. Enjoy!

Tartar Sauce:

  • 3-4 Tbsp mayo
  • 2 tsp tarragon
  • 2 tsp capers
  • 2 tsp cornichons
  • 2 tsp shallots
  • 1 tsp lemon juice

(French Fries) Chips:

  • 2-3 Idaho potatoes (white starchy potato)
  • 2-4 quarts oil for frying
  • Salt & pepper to taste


  • 3, 2-3oz fillets of cod
  • Stella Beer (blonde/light/wheat)
  • 1 cup flour
  • 1 egg
  • Hot sauce to taste
  • Salt & pepper to taste


  • Malt Vinegar
  • Lemon
  • Chopped parsley


For the Tartar Sauce:

  • Add a few TBSP of Mayonnaise
  • Now add a few pinches of herbs: chopped tarragon, chives, capers, cornichons, chopped shallots, and a bit of salt.
  • mix everything together

For the Chips:

  • Cut potatoes into medium sized fries.
  • Place in pot of cold, heavily salted water. Bring to boil. Once you see the first big bubble of a boil, remove fries. They will be cooked, but not falling apart. Drain and run under cool water.
  • Dry and cool fries in fridge, convection oven or with hairdryer until leathery.
  • Fry at 325°f until a crust forms but no color.
  • Shake out oil and cool in refrigerator.
  • Fry again at 385°f until golden and crispy.

For the Fish:

  • Portion out your fillet into 2-3 oz strips
  • Whisk your egg and add flour to form it into a batter
  • Now add a bit of beer – the consistency you’re looking for is pretty close to pancake batter. Toss in hot sauce and s/p.
  • Double check that your oil is ~ 300 degrees – because you want the fish to cook and the batter to fry evenly.
  • Dip the fish lightly into the batter and drop it straight into the oil for ~ 10 minutes

Serve fish and chips together. Garnish with your tartar sauce, Malt Vinegar, chopped parsley, and Lemon.

Cheers, mate!

‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.