Fish and Chips

vegetable oil, for deep frying

rice flour for dredging

2 8 oz haddock filets (or cod fish fillets) cut in 1/2 on an angle

4 large russet potatoes

1 3/4 cup rice flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1 bottle (12 oz) beer, pale ale or lager works well

1 cup mayonnaise

1 tablespoon capers, chopped

1 tablespoon cornichons, chopped

2 tablespoons flat leaf parsley, finely chopped

1 tablespoon tarragon, finely chopped

1/2 lemon, juiced

Lemon wedges, for serving

Preheat oven to 350 F.

Bake potatoes on a tray in hot oven for 30-45 minutes — until knife-tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size.

Heat 3 inches of oil in a deep fryer or a deep pot to 375 F. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Take out and drain.

In a large mixing bowl, combine the rice flour, baking powder and salt. Make a well in the center and gradually pour in the beer whilst whisking to combine the dry ingredients and forming a smooth batter. Spread the rice flour for dredging on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain the fish with the chips on paper towels; season lightly with salt.

Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.

To prepare the tartar sauce, combine all tartar sauce ingredients in a small mixing bowl. Makes about 1-1/4 cups. Chill before serving to let the flavors combine. Serve with fish and chips and some fresh lemon wedges

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