Beer-Battered Fish & Chips with Tartar Sauce

Steps

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1. 1
   Cut the cod into suitable pieces and season lightly with sea salt. Let it rest briefly so the fish can absorb the seasoning.
   ▶ ≈2:02
2. 2
   Cut potatoes into fries and soak them in cold water to rinse out the starch. Remove any bruised or discolored parts.
   ▶ ≈3:28
3. 3
   Pat the fries dry thoroughly with paper towels to remove excess moisture, then spread them out on a tray.
   ▶ ≈5:53
4. 4
   Blanch the fries in 375°F oil for 3 minutes in the first fry, partially cooking them without browning.
   ▶ ≈7:30
5. 5
   Drain the first batch thoroughly, then blanch the remaining batches at the same temperature. Ensure complete draining between batches.
   ▶ ≈8:57
6. 6
   Increase the oil temperature to 350°F and fry the blanched potatoes again until golden and crispy. The first batch should fry until fully golden brown.
   ▶ ≈12:42
7. 7
   Mix together gluten-free flour, cornstarch, black pepper, garlic powder, onion powder, and smoked paprika in a bowl for coating the fish.
   ▶ ≈15:04
8. 8
   In a separate bowl, beat two eggs and pour in the beer slowly while mixing, then add cornstarch, black pepper, and salt. Mix until smooth and lump-free with thick consistency.
   ▶ ≈19:24
9. 9
   Ensure the fish is completely dry. Coat each piece thoroughly in the seasoned flour mixture on all sides, then gently shake off any excess.
   ▶ ≈26:16
10. 10
    Dip the floured fish into the beer batter, ensuring complete coverage on all sides and thorough coating.
    ▶ ≈26:59
11. 11
    Gently shake off excess batter and carefully place the fish into 350°F hot oil. Fry for 2 minutes on the first side.
    ▶ ≈27:50
12. 12
    Carefully flip the fish and fry for another 2 minutes on the second side until golden. May flip once more if deeper browning is desired.
    ▶ ≈29:12
13. 13
    Transfer the fried fish to a paper towel-lined plate to drain excess oil. Repeat the process for remaining pieces.
    ▶ ≈31:28
14. 14
    In a bowl, combine 4 tablespoons mayonnaise and 2 tablespoons sour cream. Add 1 tablespoon lemon juice, 1 tablespoon pickle brine, and 1 teaspoon minced garlic.
    ▶ ≈34:09
15. 15
    Stir in 2 tablespoons chopped onion, fresh dill, chopped dill pickles, and crushed capers.
    ▶ ≈37:52
16. 16
    Season with a dash of black pepper and a light sprinkle of smoked paprika. Do not add extra salt as capers are already salty. Mix well.
    ▶ ≈38:50
17. 17
    Plate the fried fish, chips, and tartar sauce together. Squeeze fresh lemon juice over the fish and serve.
    ▶ ≈40:28