Marcus's Fish and Chips


Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.


  • Canola oil, for frying

  • 2 sprigs fresh dill, finely chopped

  • 1 bottle beer (preferably Pilsner)

  • 1 tablespoon soy sauce

  • Juice of 2 limes (about 3 tablespoons)

  • 1 ½ teaspoons coarse salt

  • ¼ teaspoon freshly ground pepper

  • 1 ¾ cups all-purpose flour, plus more for dredging fish

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • 20 ounces firm-fleshed fish (such as salmon, tuna, or fresh anchovies), cut into 3 ½-by-1-inch strips

  • Lemon and lime wedges, for garnish

  • Marcus's Tempura Fries

  • Marcus's Aioli


  1. In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer.

  2. In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes.

  3. Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes. Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli.

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