For Fish and Chips
- 6 oz. Northern Pike fillets (boneless/skinless)
- 1 large Russet potato (cut into wedges)
- 2 liters canola oil (for frying)
- 1 lemon
- 1/2 cup rice flour for dredging
For Gluten Free Batter
- 2 cups rice flour
- 2 Tablespoons baking powder
- ½ Tablespoon Kosher salt
- 1 bottle gluten free beer
- 3 ice cubes
- coarse black pepper (to taste)
- water (to adjust batter consistency)
For Tartar Sauce
- 1/2 cup mayonnaise
- 1 Tablespoon capers (chopped)
- 1/2 Tablespoon gherkins (chopped)
- 1 Tablespoon tarragon (chopped)
- 1 Tablespoon dill (chopped)
- 1 Tablespoon cider vinegar
- 1/2 Tablespoon honey Dijon mustard
- coarse black pepper and salt (to taste)
1. Mix gherkins, capers, mayo, tarragon, dill, cider vinegar, Dijon, salt and pepper together in a bowl. Refrigerate.
2. In a medium mixing bowl, add rice flour, baking powder and pepper. Slowly whisk in gluten free beer and whisk until smooth. Adjust consistency with water if batter is too thick. If too thin, whisk in more rice flour.
3. Heat oil to 320 degrees F. Add potato wedges and fry for 7-10 minutes. You do not want them cooked all the way through. Pull them out and set on a paper towel to cool.
4. Heat oil to 370 degrees F.
5. Dredge pike portions in rice flour. Dip into batter and allow excess to drip off. Carefully lower battered pike into the hot oil.
6. Cook pike until golden brown on all sides and the bubbling has slowed.
7. Remove from oil and let drain on paper towel.
8. Add par-cooked potato wedges into the 370 degree F oil and fry until golden brown and crispy on the outside. Remove from oil and place into a bowl lined with paper towel to absorb excess oil. Toss with kosher salt and coarse black pepper.
9. To plate the fish and chips, put down some crumpled newspaper in a basket and mound some wedge fries in the middle. Place the battered fish on top and serve with a ramekin of the tartar sauce. Garnish with a lemon wedge and some tarragon leaves on top.