Fish & Chips with Tartar Sauce

• Yield: 5 servings
• Total time: 1 hr 20 min
• Cuisine: British
• Course: Full Meal

Fish & Chips with Tartar Sauce

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Produce

• 1 box shallots
• 1 lemon
• 5 large Yukon Gold potatoes

Meat & Seafood

• 8 cod fillets

Pantry – Baking Ingredients

• All-purpose flour
• Cornstarch
• Baking powder
• Sugar

Pantry – Condiments

• Real mayonnaise

Pantry – Pickled Goods & Olives

• 1 jar dill pickles

Oils, Vinegars & Spices

• Salt
• Ground black pepper
• Vegetable oil
• Dill

Wines & Spirits

• 1 large Heineken or lager

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Tartar Sauce (Small Bowl)

• 1 small shallot, buzzed
• 1/4 tsp ground black pepper
• 1 tsp lemon juice, cut remaining lemon into wedges and reserve
• 1 cup dill pickles, buzzed
• 1 cup real mayonnaise
• 1 tbsp dill

Beer Batter (Large Bowl)

• 1 cup / 5 ounces all-purpose flour
• 1 cup / 4 ounces cornstarch
• 1 1/2 tsp salt
• 1 tsp baking powder
• 1 1/2 cups Heineken or lager

Fish (Large Baking Sheet)

• 8 cod fillets, patted dry with paper towels and refrigerated
• Salt and pepper, sprinkled on cod

Fries (Cutting Board)

• 5 Yukon Gold potatoes, unpeeled and washed

Fry Oil (Large Dutch Oven)

• 8 cups vegetable oil

Make It

For the Tartar Sauce

1. Combine the shallot, ground black pepper, lemon juice, dill pickles, mayonnaise, and dill in the small bowl until well mixed together.
2. Cover the tartar sauce with plastic wrap.
3. Set aside.

For the Beer Batter

1. Whisk the flour, cornstarch, salt, and baking powder in the large bowl.
2. Add the beer and whisk until smooth and very thick.
3. Cover the beer batter with plastic wrap and refrigerate for at least 20 minutes.

For the Fries

1. Square off each potato by cutting off a slice from each of its sides about 1/4 inch thick.
2. Cut the potatoes into planks about 1/4 inch thick.
3. Stack the planks and cut into fries about 1/4 inch thick.
4. Line a rimmed baking sheet with paper towels.
5. Add the cut potatoes to the Dutch oven with the vegetable oil.
6. Cook the potatoes over high heat until the oil reaches a rolling boil and the fries are sizzling, about 15 minutes.
7. Continue cooking until the fries are limp and the exteriors are firm, about 10 minutes.
8. Continue cooking until lightly golden brown; the fries will not be fully cooked yet, about 4 minutes.
9. Transfer the partially cooked fries using a skimmer or slotted spoon to the paper towel-lined baking sheet.
10. Remove any brown bits from the oil.
11. Set aside.

For the Fish

1. Set a wire rack in a second rimmed baking sheet.
2. Heat the oil and check with an instant-read thermometer until it is between 350°F and 375°F.
3. Dip and coat 1 cod fillet at a time in the beer batter using a fork, allowing the excess to drip back into the bowl.
4. Add 1 coated fillet to the oil and drag it gently along the surface of the oil to prevent sticking, then leave it in the oil.
5. Repeat with a second fillet, cooking 2 fillets at a time.
6. Check and adjust the heat as needed to maintain the oil between 350°F and 375°F.
7. Cook until deep golden brown and crispy, about 4 minutes per side.
8. Transfer the cooked fish using a skimmer to the wire rack-lined baking sheet.
9. Repeat 2 fillets at a time until all fish is cooked, maintaining the oil temperature between 350°F and 375°F.

Finish the Fries

1. Add the partially cooked fries back to the oil.
2. Cook until deep golden brown and crispy, about 1 minute.
3. Transfer the fries to the paper towel-lined baking sheet using tongs or a skimmer.
4. Salt the fries to taste.

Serve

1. Place the cooked fish and fries on a serving platter.
2. SERVE! Serve with the tartar sauce and lemon wedges on the side.

Tools

Large Dutch oven, 2 baking sheets, 1 wire rack, paper towels, metal skimmer or slotted spoon, plastic wrap, whisk, fork, instant-read thermometer.

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