28 oz haddock filets (or cod fish fillets) cut in 1/2 on an angle
4large russet potatoes
1 3/4cup rice flour
2teaspoons baking powder
1teaspoon salt
1teaspoon sugar
1bottle (12 oz) beer, pale ale or lager works well
1cup mayonnaise
1tablespoon capers, chopped
1tablespoon cornichons, chopped
2tablespoons flat leaf parsley, finely chopped
1tablespoon tarragon, finely chopped
1/2lemon, 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.
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