Classic Beer-Battered Fish & Chips with Homemade Tartar Sauce

In a bowl, combine 1 cup mayonnaise, juice of 1 lemon, 1 tbsp fresh chopped parsley, 2 tbsp fresh chopped dill, 2 tsp fresh chopped tarragon, 2 tbsp drained and finely chopped capers, 0.25 cup finely chopped cornichon pickles, and 0.5 tsp Dijon mustard. Mix thoroughly until uniform consistency resembling tartar sauce is achieved, then cover and refrigerate.

Peel and cut 2 lb Yukon gold potatoes into thick steak fry batons. Boil the potatoes in heavily salted water spiked with 1 tbsp white vinegar for 8 to 12 minutes until very tender but not breaking apart. Transfer to a wire cooling rack and let cool to room temperature for about 30 minutes.

Slice 1.5 lb haddock fillet across the grain into 2 to 3-inch wide portions, leaving the tail piece slightly longer. Inspect thoroughly and remove any translucent pin bones using tweezers.

In a shallow bowl, combine 0.5 cup cornstarch, 2 tbsp all-purpose flour, and 1 pinch kosher salt, whisking until evenly combined. In a larger bowl, combine 1.5 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp paprika, and 0.25 tsp cayenne pepper, whisking until homogenous.

Whisk 1.75 cup light lager into the dry batter mixture, starting with 1.5 cup and adding more as needed to achieve a thin, smooth, paint-like consistency. Coat fish in the cornstarch dredge, shake off excess, dip in the batter, and gently lower into 2 qt neutral oil heated to 375 degrees Fahrenheit. Fry for 5 to 8 minutes until golden and cooked through to 145 degrees Fahrenheit, then drain on a wire rack and salt immediately.

Skim out batter detritus from the oil, then heat the oil to 350 degrees Fahrenheit. Lower the pre-boiled Yukon gold potato batons into the hot oil and fry for 2 to 4 minutes until golden-brown and crispy. Remove with a wire skimmer, drain on a wire rack, and salt immediately upon exit.

Plate the crispy fried fish and chips together on a serving dish, accompanied by a ramekin of homemade tartar sauce and fresh lemon wedges.