FISH AND CHIPS

Ingredients

For the Fish:

• 4-6oz cod fillets, rinsed and patted dry with paper towels

• ½ cup self-rising flour, divided

• 6 Tbsp cornstarch or potato starch

• 1 tsp baking powder

• 1/2 tsp curry powder

• 1/2 tsp smoked paprika

• 1/4 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp cracked black pepper

• 2/3 cup cold club soda

  For the Chips:

• 2 lb potatoes (Yukon gold or russets suggested), peeled
  1 qt oil for frying

  For the Dip:

• ¼ cup crème fraiche or sour cream

• 2 Tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 Tbsp capers, roughly chopped

• 2 Tbsp dill pickles, chopped

• 1 tsp dried dill, chopped

• 1 tsp cayenne pepper or hot sauce, or to taste

• 1 lemon, juice

• ½ tsp salt

Directions

Step 1

Pat fish with a paper towel to remove excess moisture. Sprinkle evenly with salt. Set aside. In a large bowl whisk together flour, starch, garlic powder, paprika, pepper, curry powder, baking powder and salt. Slowly whisk in the club soda until it reaches a smooth, loose batter. Refrigerate for 30 minutes.

Step 2

Slice potatoes into thick chips (fries). Heat oil to 315°F.

Step 3

Carefully fry the potatoes for 5 to 7 minutes in small batches to avoid overcrowding. Use a slotted spoon to remove from oil and let them drain on a wire rack. Set aside at room temperature. Increase the oil temperature to 365°F.

Step 4

Dredge fish in dry batter thoroughly coating all sides, then dip in the wet batter. Remove and allow some of the excess to drip into the bowl. Carefully drop the fish in oil and fry for 5 to 6 minutes, or until golden brown. Remove with a slotted spoon and drain on a wire rack, immediately salt to taste.

Step 5

Once all the fish has been fried, add potatoes back into the oil. Fry in batches for 2 to 3 minutes, or until golden brown.  Remove with a slotted spoon, drain on a wire rack, and immediately salt to taste.

Step 7

To make dipping sauce, in a small bowl add crème fraiche, mayonnaise, Dijon mustard, pickles, capers, dill, cayenne pepper and lemon juice.