Fish and Chips (Edit recipe)

Tartar Sauce (Optional Condiment for Dipping)

1. In a small mixing bowl, combine diced pickles and mayonnaise.
2. Sprinkle dill, lemon zest, and salt into the mayonnaise and stir to combine.
3. Keep refrigerated until use.

Fish and Chips

1. Start by preparing the fries (chips). Peel the russet potatoes, and cut into 1/2" fries. Place the fries in a bowl of cold water and agitate to help remove excess starch.
2. Heat your choice of cooking fat (we like steam-refined coconut oil, because it is heat stable and doesn't impart a lot of flavor) in a medium pot. The amount of fat you need will depend on the size of pot you use. Aim to get at least 3" of fat (melted) in the bottom of the pot. Heat to around 320 degrees, measuring the temperature with a candy thermometer.
3. Add the fries to the hot oil, taking care not to over-crowd them. Fry until golden brown, then remove to a wire rack. Season and allow to drain. Continue until all fries are cooked.
4. While the fries are cooking, bring together the batter ingredients. Start with the dry ingredients (don't forget the extra salt), and stir together with a whisk. Add 1/2 cup of sparkling water and stir together. Continue by adding around 1/2 cup of water. Even if the batter seems runny, it will stiffen up slightly a few moments after mixing. Add more water if necessary.
5. Cut the cod into 2" wide strips, and dip into the batter, coating on all sides.
6. Keep the frying oil around 320 degrees, and slowly, gently dip the battered fish in to the oil. A technique Alton Brown outlines, which is helpful, is to dip half way and allow the batter to slightly cook before dipping the rest of the way. This keeps the fish from sticking to the bottom of the pot. As with the fries, do not crowd the pot.
7. Fry for 3-4 minutes at 320 degrees, or until the batter is golden brown. Drain on a wire rack, and sprinkle lightly with additional salt if desired.
8. Serve together, along with Tartar Sauce.