Beer Battered Fish and Chips

Ingredients

For Chips

• 1/2 cup white vinegar
• 4 large baking potatoes
• 2 tsp kosher salt

For Fish

• Canola or Peanut Oil
• 3/4 cup four, plus 1/2 cup for dredging
• Salt and freshly ground black pepper
• 3/4 cup beer (these were done with an Irish Red Ale)
• 1 large egg white, beaten to stiff peaks
• 1 lb white fish, cut into 6 oz pieces

Tartar Sauce

• 1/2 cup mayonnaise (or Miracle Whip)
• 1/2 cup dill pickles, finely chopped
• 2 tbsp lemon juice
• 2 tbsp capers, finely chopped
• 1 clove garlic
• 1 tsp freshly ground black pepper

Directions

Directions for chips

1. Cut potatoes in 1/4-inch slices, then cut each slice into 1/4-inch thick fries. Place in shallow baking dish, add vinegar and cover with water. Let fries sit overnight in refrigerator (if you don�t plan ahead, a few hours in the fridge is fine).
2. Preheat oven to 375 degrees. Drain fries and dry as best you can with a clean kitchen towel. Place fries on a foil-lined baking sheet, lightly greased. Spray fries lightly with cooking spray. Bake for 25 minutes, or until fries become somewhat tender.
3. Increase heat to 425 degrees. Bake for 10-15 minutes more, remove and turn. Bake for another 10-15 minutes, or until fries begin turning brown and become crisp. Season with kosher salt.

Directions for fish

1. Preheat deep-fryer or deep pot filled halfway with oil to 360 degrees (if you don�t take the temperature of your oil, just make sure it�s not too hot. This would mean it was smoking).
2. In a large bowl, whisk together flour, 1/2 tsp salt, 1/2 tsp pepper, and beer. Set aside for 10 minutes. Fold in egg whites.
3. Season fish with salt and pepper, dredge in flour and tap off the excess. Dip fish in batter and place in the oil. Fry in batches until golden brown on both sides. Remove with slotted spoon and transfer to plate lined with paper towels. Serve with chips and homemade tartar sauce or malt vinegar.

Tartar Sauce

1. Mix all the ingredients together and serve with the fish and chips.