Fish and Chips with Malt Vinegar Mayonnaise

Ingredients for Fish and Chips with Malt Vinegar Mayonnaise

• 1 large egg yolk

• 2 tablespoons malt vinegar, divided

• 240ml vegetable oil

• Kosher salt, freshly ground pepper

• Vegetable oil (for frying

• about 500g )

• 250g plain flour

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 1 teaspoon kosher salt plus more

• 1/2 teaspoons freshly ground black pepper plus more

• 350g (or more) chilled light lager

• 240ml chilled club soda

• 1 tablespoon malt vinegar

• 240ml corn flour or plain flour

• 675g cod, haddock or pollack, cut into long, 1 1/2"-wide strips

• French chips (for serving)

• Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill

• Lemon wedges (for serving)

• Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.

• A deep-fry thermometer

How to make Fish and Chips with Malt Vinegar Mayonnaise

Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.

DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.

Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 191°C.

Meanwhile, whisk plain flour, baking powder, bicarbonate of soda, 1 teaspoon kosher salt, and 1/2 teaspoons pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).

Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 191°C between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.

Season fish and chips with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.