- 2 cups buttermilk
- 2 to 3 dashes hot sauce
- 1 cup flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 11/2 pounds cod or halibut or other firm, flaky white fish
For Potato Chips:
- 3 Yukon gold potatoes, unpeeled
- vegetable oil, for frying
- Kosher salt and freshly ground pepper
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped dill pickle
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- 1 tablespoons finely chopped parsley
- salt & pepper to taste
1- Whisk together all of the tartar sauce ingredients in a food processor and pulse several times until all the ingredients are well incorporated but not pureed. Cover and refrigerate until ready to serve.
2- Cut fish into 4-5 ounce portions.
3- In a large shallow container combine flour, baking powder, cayenne pepper, salt and garlic. Set it aside.
4- Pour the buttermilk into a bowl and add few drops of Tabasco sauce, Mix well. Add the fish fillets and turn to coat all sides. Cover dish with plastic wrap and refrigerate for 30 minutes.
5- Pull the fish out of the batter, let the excess batter run back into the bowl. Gently roll each piece in flour mixture to coat. Set aside on a plate ready to fry right after the potato chips.
6- Finely slice the potatoes into chips using food processor, mandoline or just slice by hand with a good chef’s knife. Drop the potato chips into a bowl of ice water. Soaking them helps to remove the excess starch and also is the key for the potatoes chips to be crispy. Soak for 30 minutes.
7- Drain the potato slices and dry them thoroughly with paper towels.
8- In a deep heavy saucepan, heat about 2 inch of vegetable oil to 350 degrees F.
9- Fry the potato slices in batches until golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt. Keep warm in a 200° oven.
10- When the potatoes are done frying. Take the fish out of the fridge. One piece at a time, place them in the same hot oil; cook until crispy and golden, 2 to 4 minutes per side.
11- Keep warm in a 200° oven while you fry remaining fish.
12- Serve on a platter or wrapped in a newspaper cone with vinegar or tartar sauce. If using newspaper cone make sure to place a white parchment like wrapping paper completely wrapped in newspaper.
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