Fish and Chips w/ Dijon Mayonnaise

By LisaRich

Ingredients

• 3/4 c Mayonnaise
• 4 tsps Dijon Mustard
• 2 lbs Unpeeled Russet Potatoes, cut 1/3 x 1/3" strips
• Vegetabel Oil for frying
• 2 c Lager Beer
• 1 tsp active dry yeast
• 1 2/3 c all purpose flour plus more for dredging
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/4 lbs Mahi mahi or Halibut fillets, cut into 8 pieces
• Malt Vinegar (optional)

Details

Servings 4

Preparation

Step 1

Whisk Mayo and mustard in a small bowl.

Season to taste with salt and pepper.

Cover and chill.

Place potatoes in a large bowl of cold water. Soak for 30 minutes, drain.

Return potatoes to bowl, add enough cold water to cover and soak 30 minutes longer.

Drain, lay out on towels, and pat dry.

Meanwhile pour enough oil in to a heavy saucepan 5 inches deep. Heat to 280 degrees.

Working in batches of 2, cook potatoes until tender but not brown. About 4 minutes.
Transfer to towel lined baking sheet.

Keep oil in pan.

Heat beer in a small pan to 110 degrees.
Transfer beer to a bowl, sprinkle yeast over beer, let stand 10 minutes.

Whisk in flour, 1 tsp salt, 1/2 tsp pepper into beer. Cover, let rest in warm area for 1 hour, batter will become thick.

Reheat oil to 375 degrees.
Sprinkle fish with salt and pepper, dredge with flour.
carefully place fish in heated oil, fry until done, 4-5 minutes per batch.
Place fish on towels. Sprinkle with salt.
Return potatoes to oil, fry until golden brown.

Serve with Dijon Mayo!