Ingredients:

  • 1.5 lbs Fresh Cod fillets, thick-cut
  • 1 cup All-purpose flour
  • 0.5 cup Rice flour or Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 1 cup Ice-cold Lager
  • 0.25 cup All-purpose flour for dredging
  • 4 Large Russet potatoes
  • 2 Quarts Neutral oil for deep frying
  • 0.5 cup Mayonnaise
  • 1 tbsp Capers, chopped
  • 1 tbsp Cornichons, minced
  • 1 tsp Fresh lemon juice
  • 1 tsp Fresh dill, chopped

Instructions:

  1. Peel and cut potatoes into 1/2-inch thick batons. Soak them in cold water for 30 minutes to remove excess starch.
  2. Heat oil in a Dutch oven to 325°F (160°C). Fry the potatoes in batches for 5 minutes until pale and soft. Remove and drain on a wire rack.
  3. Increase oil temperature to 375°F (190°C). In a large bowl, whisk together 1 cup all-purpose flour, rice flour, baking powder, and sea salt.
  4. Slowly pour the ice-cold lager into the dry ingredients, whisking gently until the texture resembles heavy cream. Do not overmix; small lumps are acceptable.
  5. Pat the fish fillets dry. Dredge each fillet in the extra 1/4 cup of flour, shake off excess, then dip into the cold batter to coat thoroughly.
  6. Carefully lower the fish into the 375°F oil. Fry for 4-6 minutes, turning once, until the exterior is mahogany gold and shatters when tapped. Drain on a wire rack.
  7. Return the blanched chips to the 375°F oil for 2-3 minutes until they are deeply golden and whistling. Season immediately with sea salt.
  8. Mix mayonnaise, chopped capers, minced cornichons, lemon juice, and dill in a small bowl to create the quick tartar sauce. Serve immediately with the hot fish and chips.