Crispy Fish & Chips Recipe

Serves 2
Prep time: 1 ½ hours 
Total time: 12 hours  

INGREDIENTS

for the fish:
1 whole side of flaky whitefish (about 1 ½ pounds|680 grams), preferably hake, pin-boned and skinned
1 tablespoon kosher salt
1 lemon, zested, plus wedges, to serve
malt vinegar, to taste
flaky sea salt, to taste  

for the chips:
kosher salt, to taste
3 pounds|1360 grams russet potatoes, peeled and cut into 1-inch sticks
vegetable oil, for frying 

for the batter:
¾ cup plus 2 tablespoons|200 ml cold beer, preferably Narragansett 
¾ cup|120 grams rice flour
½ cup plus 1 tablespoon|80 grams all-purpose flour
¼ cup plus 3 tablespoons|100 ml cold vodka
1 tablespoon plus ¼ teaspoon baking powder 

for the tartare sauce:
½ cup|100 grams creme fraiche
½ cup|100 grams mayonnaise
⅓ cup|40 grams minced cornichons
⅓ cup|10 grams minced dill
2 tablespoons thinly sliced chives
1 ½ tablespoons minced capers
1 small shallot, minced
1 lemon, zested 

DIRECTIONS

1. Prepare the fish: Rub the fish all over with the salt and lemon zest. Refrigerate, covered, for 2 hours and up to 12 hours, then wipe the salt off and portion into 4 (6-ounce|170-gram) pieces.
2. Prepare the chips: Bring a large pot of generously salted water to a boil. Add the potatoes and cook until tender, about 12 minutes, then drain. Transfer to a sheet tray fitted with a rack and refrigerate until cool. 
3. Heat 3-inches of oil in a large saucepan until a deep-fry thermometer reads 300°F. Working in batches, add the potatoes and cook until lightly golden, 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to a sheet tray and cool completely. Repeat with the remaining potatoes.
4. Make the tartare sauce: Mix the creme fraiche, mayonnaise, cornichons, dill, chives, capers, and shallot together in a medium bowl. Zest in the lemon and stir to combine, then refrigerate until ready to use. 
5. Cook the potatoes: Increase the heat of the oil to 350°F. Working in batches, cook the potatoes until golden and crisp, about 3 minutes. Season with salt and keep warm in a 250°F oven. Repeat with the remaining potatoes and keep warm while you fry the fish.
6. Make the batter and fry the fish: Combine all of the ingredients together in a large bowl—don’t worry too much about lumps. Refrigerate for 5 minutes, then, working in batches, dredge the fish in the batter and cook until golden brown, about 6 minutes. Sprinkle the fish with flaky sea salt, spritz with the malt vinegar, then serve with the tartare sauce, chips, and lemon wedges.

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