Fancy Fish & Chips with Radicchio Ancho Chili Vinegar Slaw

Written by: Paige Leng

Time: ~1 hour 15 minutes

SERVINGS: 2-4

Fancy Fish & Chips with Radicchio Ancho Chili Vinegar Slaw

Fish & chips, but make it fancy. Crispy beer-battered cod, golden dill potatoes, and a creamy radicchio slaw tossed with our Ancho Chili Vinegar for a little smoky heat and bright tang. A fresh, flavor-packed take on the classic that’s made for a summer dinner.

Ingredients

Fish & Potatoes

2–4 pieces of cod
1½ cups all-purpose flour
1 tsp baking soda
1⅓ cups beer or club soda
3 cups neutral oil, for frying
Salt, to taste
1 tbsp garlic powder
1 tbsp paprika
3–4 large yellow potatoes
Dried dill, to taste

Brightland Ancho Chili Radicchio Slaw

1 large shallot or ½ large red onion
1 large bulb of radicchio
2 tbsp mayonnaise
2–3 tbsp Brightland Ancho Chili Vinegar
Juice of ½ lemon
½ tsp salt, plus more to taste
1–2 tbsp honey

Tartar Sauce (Optional)

Mayonnaise
Capers
A squeeze of lemon or dash of Worcestershire sauce
Salt and pepper
Chives

Instructions

Make the Crispy Dill Potatoes

Preheat your oven to 400°F.
Wash your potatoes. I like to leave the skin on, but feel free to peel them! Make sure they are very dry, then cut them into 1-inch cubes.
Spread the potatoes evenly on a sheet pan. Drizzle with 2–3 tbsp of neutral oil and season with salt and dried dill. Toss until the potatoes are evenly coated.
Bake for 40–45 minutes, flipping the potatoes halfway through, until golden brown and crispy.

Make the Ancho Chili Radicchio Slaw

Wash and chop the radicchio. Finely slice your shallot or red onion.
In a small bowl, whisk together the mayonnaise, lemon juice, Brightland Ancho Chili Vinegar, honey, and salt until combined. The dressing should be creamy but light.
Add the dressing to the radicchio and shallot and toss until evenly coated. Set aside to marinate while you make the fish.

Prepare the Fish

Pat your cod fillets very dry with a paper towel and season lightly with salt.
In a large mixing bowl, whisk together the flour, baking soda, garlic powder, and paprika.
Slowly pour in the beer or club soda, whisking as you go, until your batter is smooth. You may not need all of the liquid.

Fry the Cod

Add the neutral oil to a large, deep skillet or Dutch oven and heat to 350°F.
Coat each piece of cod in the batter, making sure it is evenly covered.
Carefully place the battered cod into the hot oil and fry until golden brown and crispy, about 3–5 minutes per side, depending on the thickness of the fish.
Continue cooking until the cod reaches an internal temperature of 145°F.
Remove the fish from the oil and place it on a paper towel-lined plate to absorb any excess oil. Finish with a little more salt.

Assemble