TYLER FLORENCE'S ULTIMATE FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
• Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
• Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.