Fish and Chips with Duke’s Tidewater Tartar

Directions

1. Prepare a large pot or countertop fryer with enough oil for frying. Heat to 350 degrees. Prepare a baking sheet with a cooling rack over paper to create a landing spot for the fries and fish.

2. Cut 2 pounds fish into long strips about the width of two fingers. On a plate, add a layer of all-purpose flour for dredging the fish. Combine 1 cup all-purpose flour, ½ cup cornstarch, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon paprika, and 1 cup cold, lager-style beer. Stir gently. Lightly dredge the pieces of fish in the all-purpose flour, shaking off any excess. Dip pieces of the fish in the batter, allowing the excess to fall off (If they excess falls off in the fryer, those are known as ‘Crispies’ and should be coveted).
3. Working in batches so you don’t overcrowd the fryer, fry fish for about 5 - 8 minutes per batch, until the fish is golden brown and floats in the oil. Carefully remove to the prepared baking sheet, and sprinkle with salt. Keep in a warm oven until ready to serve.
4. Make sure the fryer has enough oil and has returned to 350 degrees. Fry frozen french fries according to package directions, working in batches if necessary, for about 3-4 minutes per batch or as directed. Serve with Duke’s Tidewater Tartar Sauce on the side.