Ingredients

Tartar Sauce

1 cup Mayo

1/4 cup Dill pickles

1 tsp wholegrain Mustard

2 tsp Dill, finely chopped

1 tsp Lemon juice

2 tsp Worcestershire

1 1/2 tsp Capers

1 tsp Black pepper, ground

1 tsp Kosher Salt

Chips

2- 3 Russet potatoes, thickly sliced

1 tsp Kosher Salt

3-4 cups Vegetable oil or any neutral flavoured oil for frying

Fish

2 Halibut or Cod

2 tbsp of Corn starch

1 cup Rice flour

1 tsp Curry powder

1/2 cup of Beer or Soda Water

2 Egg white, beaten to soft-medium peaks

2 tsp Kosher Salt

Garnish

2 Lemon wedges

Method

1. In a bowl, combine mayo, dill pickles, wholegrain mustard, dill, lemon juice, Worcestershire and capers. Mix well then season with salt and pepper. Place in the refrigerator to chill.

2. In a large pot, pour oil up to a third of the way up the pan. Heat oil to 325F. Gently drop the potatoes, without crowding, and fry for 5 minutes. Drain and place on a wire rack.

3. Bring the temperature of the oil up to 375F. Fry the chips for a second time until golden brown, about five minutes. Drain and place on a wire rack and season immediately.

4. Add flour, corn starch, rice flour, curry powder, salt. Combine and add beer. Mix into a smooth consistency, ensuring there are no lumps in the batter. Fold the egg whites in to the batter and set aside.

5. Salt the fish on both sides. Coat evenly in rice flour so that the batter adheres to the fish well during frying. Dip fish in the batter and coat well before frying.

6. Gently drop the fish in the oil and fry until golden brown. Drain and place on a wire rack or on paper towel.

7. Create height on the plate with the chips and place the fish on top. Serve with tartar sauce on the side with lemon wedges to garnish. #Ohman