Fish and Chips with Malt Vinegar Mayonnaise

By LRay

FISH
Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
CHIPS (FRENCH FRIES)
Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.

Ingredients

• MALT VINEGAR MAYONNAISE
• 1 large egg yolk*
• 2 Tbsp. malt vinegar, divided
• 1 cup vegetable oil
• Kosher salt and freshly ground black pepper
• FISH AND ASSEMBLY
• Vegetable oil (for frying; about 4 cups)
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt plus more
• 1/2 tsp. freshly ground black pepper plus more
• 12 oz. (or more) chilled light lager
• 1 cup chilled club soda
• 1 Tbsp. malt vinegar
• 1 cup corn flour or all-purpose flour
• 1 1/2 lb. cod, haddock or pollack, cut into long, 1 1/2”-wide strips
• French fries (for serving; see Recipe Below)
• Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
• Lemon wedges (for serving)
• CHIPS (FRENCH FRIES)
• 1 1/2 Pounds Russet Potatoes, unpeeled, cut into 1/4-inch-thick sticks
• Vegetable oil (for frying: about 6 cups)
• Kosher Salt
• Old Bay Seasoning
• Preparation

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

SPECIAL EQUIPMENT: A deep-fry thermometer

INGREDIENT INFORMATION:

Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.

MALT VINEGAR MAYONNAISE

Whisk egg yolk and 1 Tbsp. vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 Tbsp. vinegar; season with salt and pepper. Cover and chill.

Mayonnaise can be made 1 day ahead. Keep chilled.

FISH AND ASSEMBLY

Fit a large pot with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 375°.

Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 tsp. kosher salt, and ½ tsp. pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).

Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375° between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel–lined baking sheet.

Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

ADDITIONAL INFORMATION

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don't like raw egg.

CHIPS (FRENCH FRIES)

Place potatoes in a medium bowl; add cold water to cover and chill overnight. Drain; cover with cold water and let soak 1 hour longer.
Fit a large pot with thermometer; pour in oil to measure 3 inches. Heat over medium-high heat until thermometer resisters 375 degrees.
Drain potatoes and gently pat dry. Working in batches and returning oil to 375 degrees between batches, fry until golden and crisp, about 5 minutes. Using a spider or slotted spoon, transfer fries to a paper towel--lined baking sheet; season with salt and Old Bay.