Everyday Food: Beer battered cod with crispy fries

This beer batter can also be used for chicken tenders, onion rings and zucchini slices.

• 8 cups vegetable oil
• 1 cup all-purpose flour
• Coarse salt
• 1/2 teaspoon baking powder
• 1 cup pale lager
• 1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
• Lemon wedges, for serving
• Tartar sauce (below), for serving

1. In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high heat. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.

2. Use more paper towels to pat fish dry and season it lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).

3. With a slotted spoon or mesh strainer, transfer fish to prepared baking sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Nutrition information per serving: 549 calories, 39 grams fat (4 grams saturated fat), 29 grams protein, 19 grams carbohydrates, 1 gram fiber and 49 percent of calories from fat.

Mix together 1/2 cup mayonnaise; 1 teaspoon sweet relish; 1 teaspoon capers, drained and chopped; and 1 1/2 teaspoon fresh lemon juice. Add hot-pepper sauce, such as Tabasco for taste.

• 2 1/2 pounds russet potatoes (4 or 5 large), cut into 1/2-inch-wide wedges
• 1/4 cup vegetable oil
• Coarse salt and ground pepper

1. Heat oven to 450 degrees with racks in top third and middle. Arrange potatoes in a single layer on two rimmed baking sheets and toss each with 2 tablespoons oil. Season with salt and pepper.

2. Bake until golden brown, crisp and cooked through, 40 minutes, rotating sheets and flipping potatoes halfway through.

Nutrition information per serving: 344 calories, 14 grams fat (2 grams saturated fat), 6 grams protein, 51 grams carbohydrates, 4 grams fiber and 31 percent of calories from fat.

• 1/4 small head red cabbage (about 1 pound), shredded
• 1 large fennel bulb, trimmed, halved and sliced very thinly
• 2 large carrots, shredded
• 1/4 cup thinly sliced scallion greens (from 2 scallions)
• 1 teaspoon minced peeled fresh ginger
• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• Coarse salt and ground pepper

1. In a large bowl, toss together cabbage, fennel, carrots and scallion greens. In a small bowl, whisk together ginger, orange juice, oil and vinegar; season with salt and pepper.

2. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

Nutrition information per serving: 118 calories, 7 grams fat (1 gram saturated fat), 2 grams protein, 13 grams carbohydrates, 4 grams fiber and 11 percent of calories from fat.

• 1/2 cup cold heavy cream
• 1 tablespoon sugar
• 1 pint ice cream
• Easy fudge sauce and easy caramel sauce
• 1/2 cup chopped salted peanuts

In a large bowl, combine heavy cream and sugar and whisk until soft peaks form. Scoop ice cream into four bowls. Drizzle with 2 tablespoons fudge sauce and 1 tablespoon caramel sauce, sprinkle with peanuts and serve with whipped cream.

Nutrition information per serving: 641 calories, 50 grams fat (27 grams saturated fat), 9 grams protein, 47 grams carbohydrates, 3 grams fiber and 58 percent of calories from fat.

Easy fudge sauce

In a small saucepan, bring 1/4 cup sugar and 1/2 cup heavy cream to a boil over medium-high heat. Cook, stirring often until sugar dissolves, 2 minutes. Add 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces; 3 ounces semisweet chocolate chips; and 1 ounce unsweetened chocolate, finely chopped. Stir until chocolate melts and sauce is smooth, 2 minutes. Stir in 1/2 teaspoon pure vanilla extract and pinch of coarse salt. Makes 1 cup.

Easy caramel sauce

In a small saucepan, bring 1/2 cup light-brown sugar; 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces; and 1/4 cup heavy cream to a boil over medium-high. Cook, stirring, until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in 1/2 teaspoon pure vanilla extract and pinch of coarse salt. Makes 2/3 cup.

Refrigerate any leftover sauce for up to 2 weeks, and reheat gently to serve.