| ** For The Chips ** | |
| 1360g Russet Potatoes - Peeled and cut into 1-inch Sticks | |
| Kosher salt | |
| Oil For Frying | |
| ** For the Batter ** | |
| 200ml Cold Beer | |
| 120g Rice Flour | |
| 80g All-Purpose Flour | |
| 100ml Cold Vodka | |
| 1tbsp & ¼ Tsp Baking Powder | |
| ** For the Tartare Sauce ** | |
| 100g Creme Fraiche | |
| 100g Mayonnaise | |
| 40g Minced Cornichons | |
| 10g Minced Dill | |
| 2 Tbsp Chives - Thinly Sliced | |
| 1½ Tbsp Capers - Minced | |
| 1 Small Shallot - Minced | |
| 1 Lemon - Zested | |
| 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 (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 150°C. 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 175°C. Working in batches, cook the potatoes until golden and crisp, about 3 minutes. Season with salt and keep warm in a 120°C 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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