Tyler Florence's Ultimate Fish and Chips

Ingredients

• vegetable oil, for deep frying
• 4 large russet potatoes
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning
• 1 large egg, lightly beaten

• 1 (12 ounce) can soda water
• 1/2 cup rice flour, for dredging

• 2 (8 ounce)  cod fish fillets or haddock fillets, cut in 1/2 on an angle
• malt vinegar, for serving

TARTAR SAUCE

• 1 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon cornichon, chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1/2 lemon, juiced
• 1 dash hot sauce

Directions

1. 1

   Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.

2. 2

   Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

3. 3

   Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.

4. 4

   In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.

5. 5

   Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

6. 6

   Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.

7. 7

   Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

8. 8

   Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.