Ingredients
2 baking potatoes
1/3 cup olive oil (to drizzle on potato wedges)
1 1/2 pounds fresh cod or other firm white fish
3 cups oil (for frying)
COATING BATTER:
2 cups flour
1 teaspoon baking powder
1 (12 ounce) bottle light-colored beer
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne
DIP:
1/3 cup sour cream
1/3 cup mayonnaise
1 lemon, freshly squeezed
1 roasted red pepper, finely chopped
1 small dill pickle, finely chopped
2 tablespoons sriracha
Salt and pepper
Directions
Cut the fish into thin strips, each about 4 to 5 inches long. Prepare batter coating by whisking together flour, baking powder, beer, salt, garlic powder, onion powder, and cayenne. Set aside for 30 minutes.
10 minutes before the
Dry fish with paper towels and dip in prepared batter, which should now be very bubbly and light. Transfer battered fish to hot oil and fry until golden brown on both sides, making sure the oil is just hot enough to brown the batter and cook the fish all the way through. TIP: Cook a test strip of fish first before frying the entire batch, just to make sure you've got the temperature right!
In small bowl, stir together the dip ingredients. Add sour cream, mayonnaise, lemon juice, roasted red pepper, dill pickle, and sriracha together. Stir until smooth.
Serve fish and chips immediately with dip on the side. Enjoy immediately!
Photos
 1 1/2 pounds fresh cod or other firm white fish …){kind=link}