Jalapeno Cheese Fish & Chips | You know when you make something and you just want to pat yourself on the back? Like, hell ya man, good job.
Well in my case, with this recipe, I didn’t pat myself on the back.
I started to cry. Laugh and cry.
This fried fish is so silly good, so technically perfect, I literally couldn’t hold back the tears and smiles. I felt like I was watching a rerun of Extreme Makeover – Home Edition. So get over here and join me on this emotional roller coaster. It’s worth it.
We should have probably called this ‘drunk love’ fish & chips. We keep it classy of course though with vermouth and blue moon in a light batter before we fry it to a crispy, golden brown. But let’s back up a second. Before we batter it, we smother our fresh cod in jalapeno jack cheese and give it a quick melt under the broiler. This adds a new flavor dimension we think you’ll love.
Serve it alongside some homemade buttermilk chips, malt vinegar and fresh lemon wedges, and you’re good to go…and don’t forget our tartar sauce!
* Serve this with our New Year's Tartar Sauce for the best meal in human history.
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- Canola Oil - 6 cups
- Buttermilk - ¾ cup
- Yukon Gold Potatoes - 2, medium (about the size of a baseball)
- Soy Sauce - 1 tablespoon
- Pepper - ¼ teaspoon
- Salt - 1 teaspoon
- Cod - 1 fillet (12 ounces), skin removed
- All-Purpose Flour - 1½ cups
- Cornstarch - 2 tablespoons
- Baking Powder - ½ tablespoon
- Egg - 1, beaten
- Jalapeno Jack Cheese - 2 slices, quartered
- Vermouth - 2 tablespoons
- Blue Moon Beer - 1 bottle (12 ounces)
- Malt Vinegar - garnish
- Lemon - 1, quartered, garnish
- Smoked Paprika - ½ teaspoon
- Garlic Powder - ½ teaspoon
- Salt - 1 teaspoon
- Dutch Oven - medium
- Mixing Bowl - small
- Instant-Read Thermometer
- Spider - or use slotted spoon
- Mixing Bowls - 2 (1 small, 1 medium)
- Whisk - small
- Go ahead and peel both potatoes, then give them a quick rinse to clean them off.
- Put your mandolin on its thinnest setting (that's a 1/32 for us) and slice the potatoes on their short side into rounds.
- Then just toss the rounds into the mixing bowl and add all the pepper and a big pinch of the salt.
- Put the bowl in the fridge for at least 1 hour to soak and rinse off a bit of starch.
- When the potatoes are done with their bath, drain them and pat them as dry as you can with a paper towel. Set them aside.
- Add the oil to the dutch and put it over medium-high heat. Let it get hot to 360 degrees - this should take at least 5 minutes (use your thermometer to check).
- Now working in two or three batches, add a handful of the potato rounds, separating them as you carefully drop them in the oil.
- Fry them until they’re dark, golden brown & crispy - about 3½ minutes, flipping them just once with the spider as they cook.
- Set them aside on a paper towel to drain and salt them right away while they’re hot.
- Repeat the frying and salting process with the remaining potato rounds.
- Put the chips in a warm place while you cook the fish. Well done!
- Slide the dutch off the heat onto a cold burner. Don't trash the oil - we are going to use the same oil to fry the fish. Got that?!
- On the Fish
- Get ready, you're about to enter frying heaven. Preheat your oven broiler to high. Put the rack in the middle.
- Grab your cod fillet and cut it into 2” x 1½” rectangles (you should get 6 pieces). Put the pieces in a single layer on a plate.
- Take each cheese slice and cut it into four squares (each square should just be large enough to cover a piece of fish).
- Now just lay a square completely over each piece of fish (you may have an extra square or two) and toss the whole plate of fish under the broiler until the cheese just melts - about 1 minute.
- Now you got cheesy fish! Take the fish off the plate so it doesn’t overcook and set it aside.
- Ok, let’s make the batter while the fish cools a bit. Whisk the egg in the small bowl and set it aside.
- To the large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder and a pinch of the salt.
- Put a few tablespoons of this flour mixture onto a separate plate. We are going to use it to dredge the fish.
- Now pour in the vermouth and beer to the large bowl, and whisk it all well until the batter thins out.
- Then whisk in the beaten egg (make sure there are no clumps). That’s it! Set the batter aside.
- Remember that dutch oven? Put it back over medium-high heat and bring the oil temperature back up to 360.
- Take that reserved flour mixture and dredge each fish piece in a thin layer of it. Knock off any excess.
- Now let’s fry - we are going to fry these in two batches or three. The key here is to batter each piece one at a time and drop it directly in the oil (don’t batter them all before you fry them or else the batter will rub off).
- So grab a floured piece with the tongs, submerge it completely in the batter, let the excess drip off, then very slowly lay it in the oil (don’t just drop it in - introduce it slowly to the oil).
- Quickly batter two more pieces and add them to the oil. Give these three pieces space and let them fry for 2½ minutes, flipping once halfway through, until they’re golden brown.
- Remove the fish to a paper towel to drain, and season them with a big pinch of the salt.
- Repeat the battering and frying process with the remaining three fish pieces.
- Lower the heat on your oven to 170 degrees and toss the fish and potato chips in there to stay warm while you plate.
- Get your favorite serving baskets ready to go. Line them with some newspaper if you have it.
- Spread on a bed of potato chips.
- Snug a couple pieces of the fried fish in there.
- Garnish with the tartar sauce, malt vinegar and lemon quarters. This is soooo good! Excellent job.
* Remember, always salt any of your fried creations right when they come out of the oil (I know, you hear that everywhere, but there's a reason).
* Feel free to skip the homemade chips and tartar sauce, and just make the fish. We recommend you make it all though 🙂
* Shhhhh. Don't tell anyone. This is our game day secret recipe. Get a head start this football season.
If you’ve read this far, then you need to check out Grouper Butter + Collard Fried Rice and New Year’s Tartar Sauce.
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