Fish and Chips

Batter Recipe:
5oz Flour
7oz Hard Cider
1/2 to 1 tsp Kosher Salt
1 tsp Baking Powder
Cornstarch (for dredging)

Brine:
1/3 cup Kosher Salt
1/3 cup Sugar

Star Players:
1 Russet Potato
1 lb Cod fillet

Method: 
First slice your potatoes into your desired shapes. In this video, I cut them about a centimeter thick, maybe slightly thinner. 

Rinse your cut fries (chips) in cold water, drain, then add them into your brine and set them aside. 

Meanwhile whisk together your ingredients for your batter.

When your batter is mixed, set it aside to rest while you blanch your fries (chips) in oil at 275 degrees. First remove your fries from the brine, but remember to reserve the brine. Dry them thoroughly before dropping the fries (chips) in the oil. After five minutes, remove them to drain on a rack or paper towel. 

As the fries (chips) blanch, add your cod fillet to the reserved brine. Let the fish sit for 5 to 10 minutes or so. Remove the fish and dry the slices before dredging. 

To batter the fish, first dredge them in corn starch. Shake off the excess cornstarch before dipping the fish into your batter. Let the batter drip off the fish for a few seconds before dropping in 350 -
375 degree oil and frying until golden brown. 

After all your fish is finished frying, send the fries (chips) in for their second fry at 350 - 375 degrees. This fry will be much quicker than the original blanch. Keep an eye on them and remove them once they become perfectly golden. 

Enjoy! Tartar sauce is delicious, but I find this recipe pairs better with vinegar or lime juice. There's so much flavor added to the fish and fries (chips) because of that brine, I find vinegar to complement them perfectly.