Fish and Chips with Horseradish Tartar Sauce

Want a refresher on how to make this?

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Makes 4-6 portions

INGREDIENTS

For the Fish and Chips

• 6-8 pieces cod (3-5 ounce pieces)

• 1 cup all purpose flour

• 1/2 cup rice flour

• 1/4 cup wondra flour (just use more all purpose if you can’t find wondra)

• 1 teaspoon baking powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 12-14 ounces light beer

• 4-5 large russet potatoes, cut into 1/4 inch thick fries

• Oil for deep frying

• flakey salt to finish

• lemon and malt vinegar to finish

For the Tartar Sauce

• 1 cup mayonnaise

• 1 tablespoon horseradish

• 1 tablespoon dijon

• 2 tablespoons sweet relish

• 1 small shallot, minced finely

• juice and zest of 1 lemon

• 1 tablespoon chopped parsley

• 1/2 teaspoon garlic powder

• salt and pepper to taste

INSTRUCTIONS

Par-cook the Fries
Rinse the cut fries under cold water then pat them dry well.
Heat oil in a deep fryer or heavy-bottomed pot to 325°F. Fry the potato sticks in batches until just tender but not colored, about 4–5 minutes. Remove and drain on paper towels.

Make the Tartar Sauce
Combine all tartar sauce ingredients in a bowl and whisk until smooth. Taste and adjust seasoning.

Make the Batter
In a bowl, whisk together the all purpose, rice, and wondra flours, baking powder, garlic powder, and paprika. Gradually add the beer until a smooth batter forms. It should be thinner than pancake batter and fall in a steady stream from your whisk when you pull it out.

Fry the Fish
Heat oil to 350–375°F. Pat cod dry, then dip into the batter, letting excess drip off. I like to dip my fingers in the batter and flick a bit on the fish while it’s in the oil for extra crispy bits! Fry until golden and crisp, about 4–6 minutes depending on thickness. Drain on paper towels and season with flaky salt to finish.

Finish the Fries
Heat the oil to 375°F and return the par-cooked fries to the hot oil to crisp, 2–3 minutes. Drain and season with flakey salt.

Serve:
Plate the crispy fish with hot fries, a generous dollop of tartar sauce, and a wedge of lemon.

Chef’s note: For a great Gluten Free option, just use 50% rice flour and 50% corn starch instead of the all purpose and wondra flour. I like to add a pinch of paprika to help the color as well as the rice/corn starch down brown quite as much but crisp up just as nicely!