Gluten-Free Fish and Chips with Tartar Sauce

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Ingredients:

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)

Preparation:

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