Recipe courtesy of Amanda Freitag

Classic Fish and Chips

Name: Classic Fish and Chips
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 tablespoon finely chopped cornichons; 2 teaspoons capers, roughly chopped; 1 lemon, juiced; 3/4 cup rice flour; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt, plus more as needed; 3/4 to 1 cup club soda; 8 cups vegetable oil; Two 6-ounce fillets white fish; 2 cups French fries, hot; Lemon wedges, for serving

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 2 servings

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Ingredients

Tartar Sauce:

1 cup mayonnaise

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped cornichons

2 teaspoons capers, roughly chopped

1 lemon, juiced

Fish and Chips:

3/4 cup rice flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt, plus more as needed

3/4 to 1 cup club soda

8 cups vegetable oil

Two 6-ounce fillets white fish

2 cups French fries, hot

Lemon wedges, for serving

Directions

For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin.

For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter.

Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges.