Beer Battered Fish and Chips

Peel the potatoes and cut them into thick wedges.

Place the potato wedges in a large bowl of ice water and let them soak for at least 30 minutes.

While the potatoes soak, prepare the tartar sauce. Finely chop the dill pickles, capers, and shallot.

In a medium bowl, combine the chopped pickles, capers, shallot, chopped dill, juice of half a lemon, and white wine vinegar.

Stir in the mayonnaise until everything is well combined. Cover and refrigerate until ready to serve.

In a large, heavy-bottomed pot, heat 3-4 inches of avocado oil to 325°F.

Drain the potatoes and pat them completely dry with paper towels.

Working in batches, carefully add the potatoes to the hot oil and fry for 6-8 minutes until softened but not yet browned. Remove and drain on a wire rack.

Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.

Remove the fries from the oil, drain on the wire rack, and immediately season with flaky sea salt.

Prepare the batter. In a large bowl, whisk together 1 cup of flour, baking powder, smoked paprika, salt, and black pepper. This will be your dry dredge.

In a separate large bowl, add the remaining 2 cups of flour. Slowly whisk in the very cold beer until a smooth batter forms. Do not overmix.

Adjust the oil temperature to 350°F for frying the fish.

Pat the cod fillets dry. First, dredge a fillet in the dry flour mixture, shaking off any excess.

Next, dip the dredged fillet into the wet beer batter, ensuring it's fully coated.

Carefully lower the battered fish into the hot oil and fry for 6-8 minutes, flipping halfway through, until golden brown and cooked through.

Remove the fish from the oil, let it drain on a wire rack, and season immediately with flaky sea salt.

Serve the fish and chips hot with the tartar sauce and lemon wedges.