We are putting an end to the rising price of fish and chips.

INGREDIENTS:

The Chips:

• 4 Russet Potatoes

• 2 quarts (1.9L) of vegetable oil

• 2 tablespoons (36g) kosher salt

• 1.5 teaspoons (under 1g) fresh ground black pepper

• 1 teaspoon (3g) garlic powder

The Fish:

• 2lbs (907g) Cod, 2 - 3” pieces

• 1 teaspoon (5g) kosher salt

• 1 cup (150g) AP flour, plus more in a separate bowl for dredging

• 1 teaspoon (under 1g) baking powder

• 1 teaspoon (3g) garlic powder

• 1.25 cups (296ml) Cold Beer

• Ketchup for Serving

Serrano Tarter Sauce:

• 2 Serranos, charred and peeled

• Juice & Zest of 1 Small Lemon

• 3 cloves garlic

• 1 tablespoon (15g) of water

• Vegetable oil

• 1 cup (230g) Mayo

• 1 shallot, finely diced

• 1 dill pickle, finely chopped (optional)

• 1 tsp (14 g) mustard

INSTRUCTIONS:

The Chips:

1. Preheat the oven to 400F. Place potatoes on a baking sheet and place in the oven for 1 hour or until fork tender; place in the fridge overnight.

2. Cut your potatoes in half, then into thirds or quarters, depending on the size. Fill a large-heavy-bottomed pot halfway with vegetable oil. Heat to 360F.

3. Fry your potatoes in 2 or 3 batches until crispy and golden brown. Remove from the oil using a spider, place on a baking sheet with a wire rack, and season with salt while hot.

The Fish:

1. Season fish with salt on all sides, and let it sit at room temperature for 8 minutes.

2. Dredge.- In a medium-size bowl, add flour, baking powder, salt, and whisk until combined; slowly whisk in beer until homogenous.

3. Pat dry your fish with a paper towel to remove the excess water. In a bowl, place flour for dredging; then toss a couple of fish pieces to coat, shake off the excess, put them in the batter, and then fry your fish for 3 - 4 minutes or until golden brown and fully cooked.

4. Drain on a wire rack, season with salt while hot, and repeat with the rest of your fish. Serve with your serrano tartar sauce, ketchup, and your potatoes.

Serrano Tarter Sauce:

1. In a blender, place serrano peppers, lemon juice, garlic, and water; blend until smooth. Add a few drops of oil and blend once again.

2. To a medium-sized bowl, add mayo, shallots, pickles, mustard, and your serrano puree; stir together and season with salt.