I was craving fish and chips so badly, and this completely exceeded my expectations. Crispy, fluffy, golden perfection. This is the kind of food made for perfect sunny weekends, cold beers, or for hosting for a World Cup match with your friends. The batter is a mix of @Bob’s Red Mill all purpose flour, rice flour for an extra layer of crispness, and baking powder for that light fluffy bite. Paired with a tartar sauce so good I genuinely became addicted to it. Recipe Ingredients: For the fried cod- - 2 cod loins, each cut in 3 - 1 cup all purpose flour - 1/2 cup rice flour - 1 tsp baking powder - 1 tsp ras el hanut/curry powder - Salt - Black pepper - 1 can of light beer, super cold - Rice flour, before adding to the batter - Oil for frying For the fries- - 3 big russet potatoes, cut into 6 wedges - Salted boiling water For the tartar sauce- - 1/2 cup mayo - 1 tbsp mustard - 1 lemon, juice - 1 shallot, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped tarragon - 1/2 half sour pickle, chopped - 1 tbsp capers, chopped - 1 tsp hot sauce - Salt - Black pepper For serving- - Fried cod loins - Fries - Lemon wedges - Tartar sauce Fish and chips: For the fries- 1. Set a wire rack over a baking sheet. Heat oil in a large Dutch oven to 350°F. 2. Boil potato wedges in heavily salted water for 10 minutes. Drain and dry very well with a towel. 3. Fry potatoes at 350°F for 3-5 minutes until pale and softened. Transfer to the wire rack. 4. Once the fish is done frying, increase oil temperature to 375°F. 5. Fry potatoes a second time until dark golden and crispy. Transfer to rack and salt immediately. For the fish- 1. Toss fish fillets in rice flour until evenly coated. 2. For the batter: In a bowl, whisk together all-purpose flour, rice flour, baking powder, spices, salt and black pepper. Add super cold beer and whisk until just combined. 3. Dip fish into batter and coat well. 4. Fry fish one piece at a time at 350°F. Let excess batter drip off before lowering into the oil. 5. Fry 4-6 minutes until deeply golden and crispy. Transfer to rack, season immediately with salt. For the tartar sauce- 1. Combine all ingredients in a bowl and mix until smooth and fully combined. Serve cold. YASSS! - @bengingi