Fish and Chips With Homemade Tartar Sauce

• 1 hr., 10 mins.
• Serves 10

Ingredients

• Vegetable oil, for deep frying
• Rice flour for dredging
• 2 (8 ounce) haddock filets (or cod fish fillets) cut in 1/2 on an angle
• 4 large russet potatoes
• 1 3/4 cups rice flour
• Rice flour for dredging filets
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 bottle (12 ounce) beer, pale ale or lager works well
• Tartar sauce:
• 1 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon cornichons, chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 1/2 lemon, juiced
• Lemon wedges, for serving

Cooking Instructions

Preheat oven to 350° F.

Bake potatoes on a tray in hot oven for 30-45 minutes -- until knife-tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size.

Heat 3 inches of oil in a deep fryer or a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Take out and drain.

In a large mixing bowl, combine the rice flour, baking powder and salt. Make a well in the center and gradually pour in the beer whilst whisking to combine the dry ingredients and forming a smooth batter. Spread the rice flour for dredging on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain the fish with the chips on paper towels; season lightly with salt.

Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.

To prepare the tartar sauce, combine all tartar sauce ingredients in a small mixing bowl. Makes about 1-1/4 cups. Chill before serving to let the flavors combine. Serve with fish and chips and some fresh lemon wedges.