Fish and Chips with malt vinegar mayo

By á-1626

4 serv.

Ingredients

• Fish and assembly:
• Malt vinegar =
• 1 large egg yolk
• 2 tbl. malt vinegar, divided
• 1 cup vegetable oil
• Kosher salt
• Freshly ground pepper
• Vegetable oil (for frying; about 4 cups)
• 2 cups 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 tble. malt binegar
• 1 cup corn flour or all purpose flour
• 1 1/2 pounds cod, haddock or Pollack, cut into long, 1 1/2" wide strips
• French Fries
• Old Bay seasoning, flaky sea salt
• chopped fresh dill
• lemon sedges (for serving)

Preparation

Step 1

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

Do ahead: mayonnaise can be made 1 day ahead. Keep chilled.

For fish:
Fit a large pot with thermometer; pour inoil to measure 3". Heat over med high heat until thermometer registers 375 F.

Meanwhile, whisk all purpose flour, baking powder, baking soda, 1 tsp. kosher slat, and 1/2 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 exfess, 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 min. per side. Transfer to paper towel lined baking sheet.

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