Ingredients

Fish and Chips

5 oz cod fillets

2 lemon, zest

½ tsp tarragon

½ tsp chives

½ tsp italian parsley

as needed canola oil

1 cup all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

¾ cup hard cider

Fries

3 russet potato

5 sprig fresh rosemary

to taste salt

as needed canola oil

Tartar Sauce

3 egg yolk

1 tsp english mustard

1 tsp white wine vinegar

1 cup canola oil

1 tbsp tarragon

1 tbsp chives

3 tbsp shallots

1 tbsp italian parsley

3 pickles, diced

1 tbsp capers, minced

to taste salt

to taste pepper

Tools

1 peeler

1 pot

1 baking sheet

1 bowl

1 whisk

Directions

Fish and Chips

Step 1

Set oil to 355 F.

as needed canola oil

Step 2

Make dry and wet batter. Mix the flour, baking powder, and salt. Remove about a third of that mix and add in the hard cider until consistency is like pancake batter.

1 ½ tsp baking powder

¾ cup hard cider

¼ tsp salt

1 cup all-purpose flour

Step 3

Coat fish fillets in salt, lemon zest, and herb mix. Dip in flour first, shake off excess, then straight into the wet mix.

5 oz cod fillets

¼ tsp salt

2 lemon, zest

1 cup all-purpose flour

½ tsp tarragon

½ tsp chives

½ tsp italian parsley

Step 4

Fry for 6 mins. Once done let rest for 2 mins.

Fries

Step 1

Peel potatoes and cut into thick strips. Keep soaked in cold water for 30 mins.

3 russet potato

1 peeler

Step 2

Get a pot of boiling water and add salt.

to taste salt

1 pot

Step 3

Boil the potatoes 3 times. 10 mins boiled, then air dry for 15. When boiling make sure water is low bubbles, not crazy boiling. Carefully remove fries each time, they may start to fall apart. Place on sheet tray when resting.

1 baking sheet

Step 4

Get oil to 280F. Fry for 10 mins. After frying, let them rest for 15 mins before second fry.

as needed canola oil

Step 5

Set temperature to 355F, and do final fry. Fry about 5 mins, or until golden. Make sure to keep an eye as cook times will vary depending on size of fries.

Step 6

Toss with rosemary and salt.