FISH & CHIPS WITH HOMEMADE TARTAR

Steps:

• Preheat the oven to 350 degrees F.
• Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size.
• Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm.
• In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter.
• Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
• When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels.
• Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce.
• Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving.