Crispy Beer-Battered Fish and Chips with Tartare Sauce

Instructions

1. 1

   In a bowl, whisk together mayonnaise, chopped pickles, capers, lemon juice, Dijon, and minced garlic. Season with salt and pepper. Cover and chill Tartare sauce until ready to serve.

2. 2

   Cut potatoes into 1/2-inch thick wedges. Place the potato wedges in a pot and cover with cold water. Bring the water to a boil over high heat, then reduce heat to maintain a gentle simmer. Par-boil the potatoes until they are about half-cooked, approximately 5-7 minutes. Drain the potatoes and rinse under cold water to stop the cooking process. Pat the par-boiled potato wedges very dry with paper towels before proceeding with the frying process.

3. 3

   In a Dutch oven or heavy pot, heat 8cm (3 inches) of oil to 160°C (320°F). Working in batches, fry potatoes until lightly golden, about 5 minutes. Increase the oil temperature to 190°C (375°F) and continue frying until potatoes are crisp and deep golden brown, 2 to 3 minutes more. Transfer to a paper-towel lined baking sheet and season with salt. Keep warm in a 35°C (95°F) oven.

4. 4

   In a large bowl, whisk together flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp pepper. Gradually whisk in cold beer until smooth with no lumps.

5. 5

   Pat fish fillets very dry and season lightly with salt and pepper. In batches, dip fillets in batter, allowing excess to drip off.

6. 6

   Raise oil temperature to 375°F (190°C). Working in batches, fry battered fish until deep golden brown and crisp, about 5 minutes, flipping halfway through. If the fish pieces are thick, reduce the oil temperature slightly to prevent overbrowning. Transfer to a paper-towel lined plate.

7. 7

   Serve fish and chips immediately with lemon wedges and Tartare sauce on the side.