Fish and Chips with Homemade Tartar

Recipe from Tyler Florence
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  • 4 large russet potatoes, scrubbed and rinsed
  • Vegetable oil, for deep-frying
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour, plus about 1 cup for dredging
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 egg yolks
  • 1 1/2 cups club soda
  • 1 pound halibut fillets, cut into strips or pieces
  • Fresh Italian flat-leaf parsley leaves, for garnish
  • 2 lemons, halved, for serving
  • 1 recipe Homemade Tartar Sauce (see recipe, below)
Homemade Tartar Sauce
  • 1/2 cup store-bough mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons capers, chopped
  • 1/4 cup cornichons, chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 cup lemon juice

Preheat oven to 350 degrees F. Prick potatoes all over with a fork. Place the potatoes on a baking tray and bake for 30 to 45 minutes, until knifetender. (If you like, this can be done the night before and potatoes can be refrigerated until ready to fry.) Cut each potato into 6 or Cut each potato into 6 or 8 wedges, depending on the size. Pour about 4 inches oil into a large heavy pot and heat to 375 degrees F. Fry half of the potato wedges at a time for 4 to 5 minutes, until crispy and brown. Drain on paper towels and season with salt. Set aside and keep warm.
In a large bowl combine the 2 cups flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Make a well in the center and add egg yolks.
Season about 1 cup flour with salt and pepper. Dredge the fish fillets in seasoned flour, coating both sides, then dip in batter. Fry a
When fish is done, place parsley leaves in hot oil. Fry leaves for 15 seconds, until just crispy and slightly translucent. Remove from oil with a slotted spoon; drain on paper towels. Serve fish with lemon halves, crispy fried parsley leaves, and Homemade Tartar Sauce.
Homemade Tartar Sauce
In a small bowl combine mayonnaise, sour cream, capers, cornichons, parsley, tarragon and lemon juice. Set aside in the refrigerator for 10 to 15 minutes before serving to let the flavors come together.
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