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
Directions
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
Read more: http://www.kitchendaily.com/recipe/fish-and-chips-with-homemade-tartar-sauce-84133/#ixzz1JtPgdCjg
