Fish And Chips With Homemade Tartare Sauce

• Vegetable oil, for deep frying
• Rice flour for dredging
• 2 (8 ounce) haddock filets, (or cod fish fillets) cut in 1/2 on an angle
• 4 Large russet potatoes
• 7/4 cup Rice flour
• 1 Salt
• 1 Salt
• 2 sugar
• 1 bottle (12 ounce) beer, pale ale or lager works well
• 1 cup mayonaise
• 1 cornichons, chopped
• 2 flat leaf parsley, finely chopped
• 1 tarragon, finely chopped
• 1/2 lemon, juiced
• Tyler Florence

1. Tyler Florence
2. Pre-heat oven to 350 degrees F.
3. Bake potatoes on a tray in hot oven for 30-45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size.
4. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Take out and drain.
5. In a large mixing bowl, combine the rice flour, baking powder and salt. Make a well in the center and gradually pour in the beer whilst whisking to combine the dry ingredients and forming a smooth batter. Spread the rice flour for dredging on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
6. 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.
7. Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.
8. To prepare the tartare sauce which makes about 1-1/4 cups. In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine. Serve with fish and chips and some fresh lemon wedges.

vegetable oil, flour, haddock filets, russet potatoes, flour, salt, salt, sugar, lager works well, mayonaise, cornichons, flat leaf parsley, tarragon, lemon

Taken from www.myrecipes.com/recipe/fish-chips-with-homemade-tartare-sauce (may not work)