Tartar Sauce

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Ingredients:

3 cloves roasted garlic, finely chopped

​1/2 shallot, finely chopped​

1 1/4 cup mayonnaise

2 tablespoons chopped capers

2 tablespoons finely chopped pickled asparagus

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

1 tablespoon fresh lemon juice​

Kosher salt

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Place mayo in small bowl. Whisk in roasted garlic, shallot,

capers, pickled asparagus, chives, dill, parsley, and lemon juice

until combined. Season with salt cover, and place in fridge.

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The chips

1 gallon peanut oil

4 large Russet potatoes

Kosher salt

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The batter

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/2 teaspoons lemon pepper

1 bottle cold Martin House pickle beer

(if you can't find pickle beer 6 ounces pickle juice

and 6 ounces brown beer)

1 1/2 pounds cod cut into 3 inch strips

Additional 2 cups flour for dredging fish

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Heat oven to 200 degrees

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Slice the potatoes in quarters and then slice the

quarters into four equal slices. Place the potatoes

in a large bowl of ice water and place in the fridge.

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Heat the oil in a 5-quart Dutch oven or deep

fryer until it reaches 325 degrees.

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In a large bowl, whisk together the flour, baking powder, salt, and lemon pepper. Whisk in the beer until the batter is completely smooth. Refrigerate for 30 minutes to an hour.

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Drain the potatoes and pat off any excess water. Working in small batches, fry for 2 to 3 minutes. Remove from oil, drain, and cool to room temp.

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Once the potatoes are cool. Bring the oil up to 375 degrees. Place the potatoes in the oil again for about 2 to 3 minutes. Place on a roasting rack and immediately season with kosher salt. Place in oven to keep warm.

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Drop oil temp to 365 degrees.Place the two cups of flour on a large plate. Lightly season the fish strips with kosher salt then dredge in the flour. Working in small batches, dip the fish into batter and slowly lower into the hot oil. If using a deep fryer hold the fish at the top of the oil to let the batter set (about 15 seconds) to ensure it doesn't stick to the fryer basket. After about two minutes turn over and cook until golden brown, about 2 more minutes. Drain the fish on the roasting rack. Serve with the tartar sauce and malt vinegar.