Tyler Florence'S Ultimate Fish And Chips - cooking recipe

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 (8 ounce) 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

Preparation

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.
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.
Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
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.
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.
Now 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 malt vinegar and/or tartar sauce.
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.