Beer-Battered Cod and Chips

To prepare beer batter, combine yeast and warm water in a medium bowl. Let stand about a minute at room temperature; yeast should begin to foam slightly.

Add the beer and stir in sifted flour. Mix should resemble pancake batter consistency; adjust with additional flour or water if necessary.

To prepare fish slice filets into approximately 12 x 2oz portions. (Each piece should be about the size of half a deck of cards.)

Dust filets with the remaining flour and season lightly with salt and pepper.

Dip one at a time into batter and fry, in small batches, in 360deg oil until gloden. Remove filets with slotted spoon and drain on paper towels. Season filets with lemon salt while still warm.

To prepare potatoes, peel and cut each lengthwise into 6 pieces. Bring a large pot of salted water to a roiling boil.

Parcook the potatoes by boiling them for about 6-8 minutes. Potatoes should be barely broken up and puffy just around the cut edges; gently drain and spread out on tray to let dry out slightly.

Heat vegetable oil in a wide, deep pot to 360deg. Deep fry potatoes until golden brown on all sides, about 4-6 minutes.

Remove using a slotted spoon and drain on paper towels. Season chips generously with flaky sea salt while still warm.

For tartar sauce, combine egg yolk, lemon juice and mustard in medium bow. Whisk in vegetable oil in a slow, steady stream. Fold in shallot, cornichons, chives, capers and parsley. Season to taste with hot sauce, salt and pepper.

Combine well in a medium bowl. Spread out on tray or plate to dry out overnight or place in low oven (250) for an hour.