Fried Fish and Chips with Tartar Sauce

Ingredients

• 1 pound white fish fillets
• 4 large potatoes
• 1 cup all-purpose flour
• 1 cup beer
• 1 cup tartar sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 4 cups vegetable oil
• 1 whole lemon wedges

Instructions

1. 1

   Peel the potatoes and cut them into thick strips (about 1/2 inch wide) to make chips.

2. 2

   Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

3. 3

   In a large mixing bowl, combine the flour, salt, black pepper, and baking powder.

4. 4

   Gradually whisk in the beer until the batter is smooth and has no lumps.

5. 5

   Pat the fish fillets dry with paper towels and season both sides with salt and pepper.

6. 6

   Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

7. 7

   While the oil is heating, drain the potato strips and pat them dry with paper towels.

8. 8

   Fry the potato chips in batches for about 5-7 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.

9. 9

   Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil.

10. 10

    Fry the fish for about 4-6 minutes, turning halfway through, until golden brown and cooked through.

11. 11

    Remove the fish from the oil and drain on paper towels.

12. 12

    Serve the fried fish alongside the chips, with a side of tartar sauce and lemon wedges for squeezing.