Ingredients
· 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
Cooking Instructions
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 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.