Fish and Chips

Ingredients

• ---FOR THE FISH AND CHIPS---
• 1 (750g) bag frozen French fries
• Canola oil
• ½ cup all-purpose flour
• ½ cup cornstarch
• 4 (200g each) haddock and halibut fillets
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2/3 cup cold lager or another light flavoured beer
• ---FOR SERVING---
• ½ cup mayonnaise
• ½ lemon, zested and juiced
• 3 tablespoons chopped dill pickles
• 2 tablespoons capers, chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped dill
• Pepper
• 2 cups cooked peas, optional
• Malt vinegar

Directions

1. Prepare the fries according to the package directions. When crisp, open the oven door for about 10 to 15 seconds to immediately lower the heat then turn the oven down to 200ºF to keep the fries warm.
2. Add about 4-inches of oil to a large heavy bottomed pot such as a Dutch oven and place over medium heat. Heat the oil to 350ºF.
3. In a shallow bowl, whisk together the flour and cornstarch. Add in the fish fillets and toss to coat. Tap off any excess flour mixture and set the fish aside on a plate or sheet pan. Stir the baking powder and salt into the flour mixture. Pour in the cold beer and whisk just to combine.
4. Add the fish, one piece at a time, into the batter and flip to coat. Carefully transfer the fish into the hot oil and fry for 6 to 8 minutes, flipping occasionally, or until the batter is crisp and golden brown and the fish is cooked through.
5. Remove the fish from the oil and place on a piece of paper towel to wick away any excess oil. Season immediately and transfer to the oven to keep warm with the fries while you prepare the tartar sauce.
6. In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, pickles, capers, parsley, and dill and season with pepper.
7. Serve the fish and chips with the tartar sauce, peas on the side if you’d like, and a good helping of malt vinegar.