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Fish & Chips with Tarragon-Malt Vinegar Mayonnaise

Source of Recipe


Bon Appétit, June 2007



List of Ingredients



• ¾ cup mayonnaise
  
• 3 Tbsp chopped fresh tarragon
  
• 1 Tbsp malt vinegar or cider vinegar
  
• 1 cup self-rising flour
  
• 1½ tsp Old Bay seasoning
  
• 1¼ cups lager beer
  
• Vegetable oil (for frying)
  
• 1½ pounds halibut fillets, cut crosswise into ½- to ¾-inch-thick slices
  
• 3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to ¼-inch thick rounds
  






Instructions



1. Whisk mayonnaise, tarragon and vinegar in small bowl to blend. Season to taste with salt and pepper. Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended.
   
   
2. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350° F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer to paper towels to drain.
   
   
3. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
   
   Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.
   
   Makes 4 servings.
   
   






Final Comments


The mayonnaise can also be made with dill.