Classic British Fish and Chips Recipe

Battered fish:

• 1-quart cold tap water
• 2 tablespoons and 1 teaspoon of kosher salt
• 4 (5 1/2-ounce) skinless cod fillets
• 1 teaspoon ground white pepper
• 1 1/4 cups all-purpose flour, divided
• 2/3 cup sparkling water
• 1/2 cup brown ale
• Maldon sea salt, to taste
• 2 medium lemons, cut into wedges

Tartare sauce:

• 2 large pasteurized egg yolks
• 2 tablespoons Dijon mustard
• 2 teaspoons white wine vinegar
• 2 cups vegetable oil
• Tap water, as needed
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon of chopped gherkins
• 1 tablespoon finely chopped capers
• 1 tablespoon of finely chopped shallot
• 1/2 teaspoon finely chopped fresh tarragon
• 1 teaspoon of finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh chervil

Triple-cooked chips:

• 4 large (14-ounce) russet potatoes
• 1/4 cup of kosher salt, with the option to add more according to taste
• Canola oil

1. To prepare the fish, stir together water and 2 tablespoons of kosher salt in a large bowl. Then add fish, cover, and refrigerate for one hour.
2. In a bowl, combine the egg yolks, mustard, and white wine vinegar, then gradually whisk in oil until mixed. If it becomes thick, add a splash of water.
3. Whisk in lemon juice, kosher salt, and cayenne pepper. Reserve half of the mixture.
4. In another bowl, mix gherkins, capers, shallot, tarragon, parsley, and chervil with the reserved mixture, then refrigerate until needed.
5. Heat water in a large pot until boiling, then simmer on medium-low. Prepare a baking sheet with a wire rack. Trim potatoes into rectangular shapes, season the water with salt, and boil the potatoes until tender, around nine minutes.
6. Remove them from the water, and them let dry for 15 minutes.
7. Heat the oil in a saucepan to 275°F, and fry potatoes until lightly golden and tender, about 12 minutes. Transfer to prepared baking sheet.
8. Increase heat to 350°F, and return the potatoes to the oil until golden brown and crispy, about six minutes. Drain the fried chips on paper towels and season with salt.
9. In a different large bowl, whisk together white pepper, 3/4 cup of flour, and 1 teaspoon of kosher salt. Gradually add sparkling water and brown ale to create a light batter.
10. Place the remaining 1/2 cup of flour in a dish. Pat the fish dry and lightly coat it with flour, then dip it into batter ensuring complete coverage.
11. Fry fish in batches of two in hot oil until golden brown and crispy, about six minutes, flipping for even cooking.
12. Remove them from the oil, place them on the rack, and season with sea salt. Repeat with the remaining fish.