Dining Delights Episode 6: English Fish and Chip

Beer battered fish and chips is a beloved British classic that pairs crispy, golden fish with perfectly cooked chips (thick-cut fries). The fish is dipped in a light and airy beer batter, which gives it crunch plus a hint of malty flavor. Once fried to crispy perfection, the fish is served alongside hot, fluffy-on-the-inside chips and a dill-y tartar sauce. For the Beer Batter: 1 cup 00′ flour 1/2 cup rice flour 1/2 teaspoon baking soda 6 ounces lager beer Dash malt vinegar 1/2 teaspoon salt For the Fish: 2 (5-6 ounce) cod or halibut fillets 1 cup all purpose flour 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon black pepper Vegetable oil, for deep frying 1 lemon, cut into wedges, for serving For the Chips: 3 Yukon Gold potatoes, sliced Frying oil Salt and pepper, to taste 2 tablespoons fresh garlic, minced 2 tablespoons Parmesan cheese, grated For the Tartar Sauce: Makes 1 cup tartar sauce 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon dill, chopped 1 tablespoon capers 1 tablespoon lemon juice + a little bit of lemon zest 1/2 teaspoon sugar 1 tablespoon parsley, finely chopped Salt and pepper, to taste