Gluten-Free Fish and Chips with Tartar Sauce

Ingredients

• 4 6-oz Cod fillets
• 1 cup Gluten-free flour blend
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 3/4 cup Club soda
• 4 medium Potatoes
• 4 cups Oil for frying
• 1/2 cup Mayonnaise
• 2 tablespoons Dill pickles
• 1 tablespoon Lemon juice
• 1 tablespoon Fresh dill
• 1 tablespoon Capers

Instructions

1. 1In a small bowl, combine the 1/2 cup mayonnaise, 2 tablespoons dill pickles (finely chopped), 1 tablespoon lemon juice, 1 tablespoon fresh dill, and 1 tablespoon capers. Mix everything together until well combined, then cover the bowl and place it in the refrigerator to chill while you prepare the rest of the meal.
2. 2Wash the 4 medium potatoes, then cut them into thick chips (fries), about 1/2-inch thick. Place the cut potatoes in a bowl and rinse them under cold water. Drain the water and pat the potato chips completely dry with paper towels.
3. 3Pour the 4 cups of oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4While the oil is heating, prepare the batter. In a medium bowl, whisk together the 1 cup gluten-free flour blend, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add the 3/4 cup club soda to the dry ingredients, whisking constantly until you have a smooth, lump-free batter.
5. 5Carefully add about half of the dried potato chips to the hot oil. Fry them for 5-7 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain. Season them with a little extra salt if desired. Repeat this step with the remaining potato chips.
6. 6Increase the oil temperature to 375°F (190°C). Dip each of the 4 6-oz cod fillets into the prepared batter, making sure each fillet is fully coated. Let any excess batter drip off.
7. 7Carefully place the battered cod fillets, one at a time, into the hot oil. Fry the fish for 4-5 minutes on each side, until the batter is golden brown and crispy, and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
8. 8Remove the fried fish from the oil using a slotted spoon and place them on a clean plate lined with paper towels to drain. Serve the hot, crispy fish immediately with the prepared chips and the chilled tartar sauce.

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