American Fish and Chips

Ingredients

• 1.5 lbcod fillets$8.54
• 1.5 cupall-purpose flour$0.33
• 12 ozbeer$1.14
• 2 lbRusset potatoes$2.66
• 6 cupvegetable oil for frying$6.03
• 0.5 cupmayonnaise$0.80
• 2 tbspdill pickles, minced$0.38
• 1 tbsplemon juice$0.05
• 2 tspkosher salt$0.02
• 0.5 tspblack pepper$0.05
• Total for 4 servings$20.00

Most of the cost is cod fillets ($8.54) and vegetable oil for frying ($6.03). With oil, spices and staples already at home, the shop drops to about $11.68. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the cut Russet potatoes into a large bowl of cold water and let them soak for 20 minutes to rinse off excess starch.
2. In a small bowl, whisk together the mayonnaise, minced dill pickles, and lemon juice until blended, then chill in the refrigerator until ready to serve.
3. Drain the potatoes thoroughly and dry them completely with clean paper towels. In a mixing bowl, whisk 1.25 cups of the all-purpose flour, the cold beer, 1 teaspoon of the kosher salt, and the black pepper into a smooth batter, reserving the remaining 0.25 cup flour in a shallow dish.
4. Heat the vegetable oil for frying in a heavy Dutch oven over medium heat to 325°F (160°C). Fry the potatoes in two batches for 5 to 6 minutes per batch until tender when pierced but not browned, then remove to a paper-towel-lined sheet pan.
5. Raise the oil heat to 375°F (190°C). Fry the potatoes a second time in two batches for 3 to 4 minutes until golden brown and crispy, then transfer to a wire rack and season immediately with 0.5 teaspoon of the kosher salt.
6. Pat the cod fillets dry with paper towels, dredge each piece in the shallow dish of reserved flour, dip into the batter to coat completely, and gently slip into the 375°F (190°C) oil. Fry in batches for 4 to 5 minutes, turning occasionally, until the batter is deep golden brown and the fish flakes easily with a fork to an internal temperature of 145°F (63°C).
7. Drain the cooked cod on a wire rack and sprinkle immediately with the remaining 0.5 teaspoon kosher salt.
8. Plate the hot fried cod alongside the double-cooked fries and serve immediately with the prepared tartar sauce.