Fish and Chips

Serves 4

Ingredients

• 1.5 lbs cod fillets (or haddock)
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz cold lager beer
• 4 large russet potatoes
• 2 quarts vegetable oil (for frying)
• 1/2 cup mayonnaise
• 2 Tbsp dill pickle relish
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. 1Peel the russet potatoes and cut into thick fries about 1/2-inch wide. Place in a large bowl of cold water and soak for 30 minutes to remove excess starch.
2. 2While potatoes soak, prepare the tartar sauce: in a small bowl whisk together mayonnaise, dill pickle relish, lemon juice, Dijon mustard, garlic powder, and paprika. Refrigerate until serving.
3. 3Pat the cod fillets dry with paper towels and cut into 4 equal portions if needed. Season lightly with salt and pepper; set aside.
4. 4In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
5. 5Slowly pour in the cold lager beer while whisking until the batter is smooth and the consistency of pancake batter. Do not overmix; a few lumps are fine. Refrigerate batter for 15 minutes.
6. 6Drain the soaked fries and pat very dry with clean kitchen towels.
7. 7Heat the vegetable oil in a large heavy pot or Dutch oven to 325°F (use a thermometer). Line a baking sheet with paper towels and a wire rack.
8. 8Working in two batches, fry the potatoes for 4–5 minutes until pale golden but not browned. Remove with a slotted spoon and drain on the wire rack. Increase oil temperature to 375°F.
9. 9Place the remaining flour in a shallow dish. Dredge each cod fillet in the flour, shake off excess, then dip into the cold beer batter to coat completely.
10. 10Carefully lower the battered fish into the 375°F oil (two pieces at a time). Fry 4–5 minutes, turning once, until deep golden brown and cooked through (internal temp 145°F). Drain on the wire rack.
11. 11Return the par-cooked fries to the 375°F oil and fry a second time for 3–4 minutes until crisp and golden. Drain, then season immediately with salt.
12. 12Serve each portion with one fish fillet, a generous handful of fries, and a dollop of tartar sauce. Add malt vinegar or lemon wedges if desired.