Editor's Note: After a lengthy hiatus, DCist's Eating In feature makes its triumphant return. Now written by married Culinary Institute of America graduates Amanda and Ben Page, each Eating In post will feature simple yet impressive recipes that anyone can make at home. We'll focus recreating winning restaurant dishes and on putting together meals from local ingredients and interesting items that you can find around the area. You know, just as we explained when the popular feature made its very first appearance almost two years ago. But better.

By now, you’ve all heard the buzz about Cathal Armstrong’s Eamonn’s/A Dublin Chipper in Old Town Alexandria. First, there’s the connection to Armstrong’s renowned Restaurant Eve, also in Old Town. Then, there’s the fact that you can finally get amazing fish and chips here in the States.

When we first stopped in, we loved Eamonn’s fish and chips so much that we had to unravel the delicious concept at home. Sticking close to the cheeky phrase on the door (“Thanks Be to Cod”), we selected cod as our fish for frying, although any other white-fleshed fish will do. We did veer from the classic slaw by making ours with Brussel sprouts instead of cabbage, but we came back around with a simple tartar sauce. We also selected corn oil to fry in on account of its lack of trans fats (any little bit helps), although – unlike in New York City restaurants – you may use the oil of your choice.

You can make this dish without a fryer, although it is safer and cleaner to use one. There are so many small, affordable fryers available now that it’s worth considering buying one for your home. If you’re not using a fryer, you’ll need a 2-gallon (heavy-duty) pot, a thermometer, and a slotted spoon or strainer. Start heating your oil right away because it takes time to get hot. Make sure that you monitor the oil’s temperature, which should end up and stay at between 350 and 360 degrees. Don’t let the oil smoke.

Shopping List
1 bag of all-purpose flour
2 lbs. cod fillets
3 medium russet potatoes
1 jar of mayonnaise
1 jar of dill pickles
1 small red onion
1 lemon
1 lb. Brussel sprouts
¼ -lb. slab bacon
1 small bottle of apple cider vinegar
1 gallon of corn oil
salt
black pepper
parchment paper (optional)

Recipes

Brussel Sprout Cole Slaw
You can make the slaw several hours ahead of time. If you prefer a crispier slaw, prepare closer to serving time. If you would like a softer slaw, prepare 6 hours in advance. Total prep time: 25 minutes.
1. Dice slab bacon to about ¼” cubes.
2. Heat a medium-sized sauté pan to a medium-high temperature.
3. Add bacon and cook until the pieces are crispy, stirring frequently.
4. While the bacon is cooking, wash the brussel sprouts, cut each one in half and remove the core.
5. Slice each half into thin slices (like a chiffonade).
6. When bacon is done cooking, spread on a paper towel to absorb excess grease. Let cool.
7. Mix Brussel sprouts, ½-cup of the apple cider vinegar, bacon, 1 tsp. of salt, and ½-tsp. of ground black pepper. Turn them over numerous times until they're coated evenly. Refrigerate.

Tartar Sauce
You can also make the tartar sauce ahead of time. Total prep time: 10 minutes.
1. Dice 1 medium dill pickle.
2. Dice 2 Tbsp. of red onion.
3. Mix together the diced pickle and onion with ½-cup of mayonnaise, the juice from ¼ of a lemon, and ¼-tsp. of salt. Refrigerate.

French Fries
Prepare the potatoes for frying while you heat the corn oil to 360 degrees. Total prep time: 10 minutes.
1. Fill a bowl of water, and place it next to the cutting board.
2. Peel the potatoes. If you prefer a more “rustic” style, leave the potatoes unpeeled.
3. Cut potatoes to your desired thickness of fries. We recommend strips that are roughly 2” x ½”. Place strips immediately into water to avoid oxidation, which causes discoloration.
4. Place a tray (e.g., a baking tray or a half sheet tray) with a paper towel on it near where you'll be doing the frying.
5. Par-cook (blanch) the potatoes (in small batches) in oil for about 3 minutes -- or until you're able to put a knife through them without resistance. Spread par-cooked fries on tray to cool.

Batter for Fish
Total prep time: 5 minutes.
1. Whisk together 4 cups of all-purpose flour, 4 cups of water, and 1½-Tbsp. of salt
2. Strain to obtain a light and smooth consistency (per Eamonn’s).

Final Procedures
1. Heat oil to 360 degrees.
2. Cut cod fillets into thick strips or pieces.
3. Place par-cooked fries back into oil and fry until crispy, or about 2 minutes.
4. Toss fries in a bowl with salt and pepper to taste.
5. Lightly dust each piece of fish in all-purpose flour. Dip flour-coated fish into batter and carefully place the fish in the oil. Do larger pieces first. Fry until golden and crispy, or about 7 minutes for large pieces and about 4-5 minutes for smaller pieces. Place fish on a paper towel and lightly sprinkle with salt.
6. Roll a square piece of parchment paper into a cone shape. Place French fries and fried cod inside. Serve with slaw, tartar sauce, and lemon wedges (from the remainder of the lemon used for juicing) on the side.