Tyler Florence's Ultimate Fish And Chips

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• vegetable oil, for deep frying
• 4 large russet potatoes
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning
• 1 large egg, lightly beaten
• 1 (12 ounce) can soda water
• 1/2 cup rice flour, for dredging
• 2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
• malt vinegar, for serving
• 1 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon cornichon, chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1/2 lemon, juiced
• 1 dash hot sauce

Recipe

• 1 heat 3 inches of the oil in a deep fryer. or you can heat 3 inches of oil in a deep pot. peel the potatoes and cut them into chips, about the size of your index finger.
• 2 put the potatoes in the oil. fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• 3 put the chips back in the fryer for 4 to 5 minutes until crispy and brown. take out and drain.
• 4 in a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. pour in the soda water and whisk to a smooth batter.
• 5 spread the rice flour on a plate. dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• 6 now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• 7 remove and drain the fish with the chips on paper towels; season lightly with salt. serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• 8 tartar sauce (about 1-1/4 cups): in a small mixing bowl, combine all tartar sauce ingredients. chill before serving to let the flavors combine.