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.