Ingredients:

  • 1.5 lbs fresh Cod fillets, thick-cut
  • 1.5 cups all-purpose flour, divided
  • 0.5 cup rice flour
  • 1 tsp baking powder
  • 1 tsp turmeric
  • 12 oz ice-cold lager beer
  • 2 tbsp vodka
  • 4 large Russet potatoes
  • 2 quarts neutral oil for frying
  • 0.5 cup mayonnaise
  • 1 tbsp capers, minced
  • 1 tbsp cornichons, finely chopped
  • 1 tsp lemon juice
  • 1 tsp fresh dill, chopped
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Peel and cut the 4 large Russet potatoes into 1/2 inch thick batons.
  2. Place the potato batons in a bowl of ice cold water for at least 20 minutes.
  3. Pat the 1.5 lbs fresh Cod fillets completely dry with paper towels. Dry fish is essential for batter adhesion.
  4. Whisk 0.5 cup of the all purpose flour with the 1 tsp turmeric and 0.5 tsp pepper in a shallow dish.
  5. In a separate bowl, combine the remaining 1 cup flour, 0.5 cup rice flour, 1 tsp baking powder, and 1 tsp sea salt.
  6. Gently whisk in the 12 oz ice cold lager and 2 tbsp vodka until just combined but still slightly lumpy.
  7. Heat the 2 quarts oil to 325°F (160°C). Fry the potatoes for 5 minutes until pale and soft but not browned. Remove and drain.
  8. Increase the oil heat to 375°F (190°C). Dip each cod fillet into the dry dredge, then into the cold batter.
  9. Carefully lower the fish into the oil. Fry for 4-6 minutes until the exterior is mahogany brown and echoing a hollow sound when tapped.
  10. Once the fish is resting on a wire rack, drop the chips back into the 375°F oil for 2-3 minutes until they are blistered and crisp.
  11. Stir together the 0.5 cup mayonnaise, capers, cornichons, lemon juice, and dill.