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Ingredients

• 2/3 cup all-purpose flour, sifted + 1 cup for coating fish
• 1/3 cup rice flour, sifted
• 1 teaspoon baking powder
• 1 1/2 tablespoon of vodka
• 1 can IPA beer
• 2 pounds cod, portioned evenly
• Kosher salt, to taste

Directions

1. Preheat vegetable oil in a deep fryer to 350 F.
2. Mix flours with baking soda and freeze for 15-20 minutes.
3. In a large bowl, add both flours and salt.
4. Gently whisk small amounts (2 tablespoons at a time) of IPA into the flour, until pancake batter consistency and smooth with no lumps. Add vodka; using a whisk slowly and do not overmix.
5. Add all-purpose flour to a plate, season with salt and coat fish completely, shaking off any excess flour.
6. Coat fish in batter, gently place into the deep fryer and cook for 8 to 10 minutes or until golden and crispy.
7. Using a slotted spoon gently remove fish from oil on to wire rack or lined plate with a paper towel.
8. Season with salt immediately.

Duck Fat Chips

Ingredients

• 5 medium-sized Idaho potatoes
• 2 liters duck fat
• Kosher salt, to taste
• Maldon salt, to taste

Directions

1. In a wide dutch oven, add duck fat and heat to 250 F.
2. Wash potatoes, peel, cut 1 ¼-inch thick and place in a strainer.
3. Wash cut potatoes under running water until all starch is removed and water runs clear.
4. In a large dutch oven, add 8-10 cups of cold tap water, season with salt and add the potatoes. Over medium heat, gently cook potatoes on a simmer until the potatoes are almost falling apart (approximately 20-25 minutes, depending on the size of the potato).
5. Using a slotted spoon, carefully remove the cooked potatoes and place them on a cooling rack to dry out. Put in the freezer for at least one hour to remove the moisture.
6. Add potatoes to the duck fat and fry in small batches until a light crust forms, but no color. Remove from duck fat and drain on kitchen paper.
7. Put the potatoes back on a wire rack and place them in the freezer for another hour.
8. Increase the heat of duck fat to 350 F. Place the frozen potatoes in duck fat and fry the chips until dark golden.
9. Drain and season immediately with Maldon salt.

Mushy Peas

Ingredients

• 2 tablespoon olive oil
• 2 green onions, chopped
• 1/4 cup mint leaves, loosely packed and finely chopped
• 1 cup frozen peas, defrosted
• 2 tablespoons butter
• Kosher salt, to taste
• Freshly ground black pepper
• Mint, for garnish

Directions

1. Place defrosted peas in about 4 cups of boiling water. Leave for 3 minutes. Remove and place in ice water for 10 minutes.
2. Heat olive oil in a pan over medium heat and add green onions and peas.
3. Season with salt and pepper. Add mint and remove from heat.
4. Cover pan for 2-3 minutes, allowing to steam, then place in a bowl, add butter and mash the mixture. Season as needed.
5. Garnish with chopped mint and serve.

Mayo

Yields 1 cup

Ingredients

• 1 large egg yolk, leave at room temperature 30 minutes
• 1/2 teaspoon Dijon mustard
• 3/4 cup canola oil
• 1 lemon, juiced
• 1/4 teaspoon white pepper

Directions

1. In a large bowl, whisk yolk, mustard and lemon juice together. Slowly drizzle oil, whisking constantly until the mixture begins to thicken.
2. Continue whisking until the mixture is emulsified. Season with salt and white pepper.
3. Cover with plastic wrap and refrigerate.

Herbed Tartar Sauce

Ingredients

• 1/2 cup mayo
• 2 tablespoons small-diced pickles or cornichons
• 2 tablespoon cornichons, coarsely chopped
• 1 teaspoon tarragon
• 1 teaspoon dill
• 1 teaspoon parsley
• 1 teaspoon coarse-grained mustard
• Kosher salt, to taste
• Freshly ground black pepper
• 1 tablespoon champagne vinegar