Fish and Chips

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.

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

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

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

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.

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

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.

Combine wet ingredients in bowl and whisk in oil till emulsified. 

Add herbs, pickles, and capers, and season with salt. Keep in fridge.