Fish and Chips with Tartar Sauce

Ingredients

• 2 lb. russet potatoes, peeled and cut lengthwise into ½-inch-thick sticks
• 4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
• 6-¾ oz. (1-½ cups) unbleached all-purpose flour
• 8 to 9 cups canola oil
• 3-½ tsp. baking powder
• Kosher salt and freshly ground white pepper
• 1 tsp. minced capers
• + 11 more ingredients
• • 1 tsp. minced gherkins
  • 1 tsp. minced green olives
  • 1-¼ cups ice-cold water
  • Kosher salt
  • 1-½tsp. prepared English mustard, such as Coleman’s
  • 2 tsp. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 tsp. thinly sliced fresh chives
  • ¾ cup mayonnaise
  • Malt vinegar for serving
  • 1 large lemon, cut into wedges

In a small bowl, combine all of the ingredients, adding salt and white pepper to taste. Cover and refrigerate until ready to use, up to 1 day ahead.

View full recipe at Fine Cooking