Classic Fish and Chips
Classic Fish and Chips
    For the Fish:
    For the Chips:
    1. Make the tartar sauce. In a bowl, whisk together the mayonnaise, dill relish, vinegar, capers, mustard, salt and pepper until well combined. Spoon into a serving bowl, cover and refrigerate until ready t0 serve. Set aside 4 tablespoons of flour. In a large bowl, mix the remaining flour, cornstarch, baking powder, garlic powder, salt and pepper. Whisking continuously, add the beer and the sparkling water to the flour mixture and mix to a thick, smooth batter. Refrigerate for 30 minutes. Cut potatoes the size of French fries, then place in a colander and rinse under cold water. Place the chips into a pan of cold water. Bring to a boil then simmer for 3 to 4 minutes. Drain, then pat dry. Keep in the fridge covered with paper towels. Lay the fish filets on a paper towel and pat dry. Season with salt. In a Dutch oven over high heat, bring oil to 375 degrees. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish filet in the flour and shake off any excess. Dip the fish into the batter, coating the filet. Carefully lower each filet into the hot oil. Fry for approximately 8 minutes or until the batter is crisp and golden, turning the filets from time to time with a large slotted spoon. Once cooked, remove the filets and drain on paper towels. Sprinkle with salt. Cover with parchment paper and keep hot. Heat the oil to 400 degrees and then re-fry the chips until golden and crisp, or about 4 minutes. Remove from the oil and drain. Season with salt. Serve with fish and tartar sauce, ketchup or malt vinegar. Serves 8