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Cod and batter
- 1 lb cod, cut into 4 similar-size portions
- 185 g gluten-free baking blend total (weigh it; cup measures vary by blend)
- 1 7/8 tsp baking powder
- 190 g very cold water (190 ml)
- 3.7 g fine salt (about 3/4 tsp)
- 3/4 tsp onion powder
- 3/8 tsp cayenne pepper, or less for mild heat
- Small pinch ground turmeric, for color
- Tiny pinch ground mace (optional)
- Reserve about 60 g of the mixed, seasoned dry ingredients above for dredging; add no separate flour
- Corn oil to the deep fryer's required fill line
- Fine salt to finish
Russet fries
- 2 lb russet potatoes
- 2 qt water, or enough to cover the cut potatoes
- 2 tbsp white vinegar (about 1 tbsp per quart of water)
- 2 tbsp kosher salt for the simmering water, plus more to finish
- The same corn oil in the deep fryer
Tartar sauce (prepared-mayonnaise base)
- 1 cup prepared mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tsp caper brine
- 1 shallot, finely chopped
- 2 tbsp dill pickles (gherkins), finely chopped
- 2 tbsp capers in brine, drained and finely chopped
- 1 tsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp horseradish cream, to taste
- Lemon juice and fine salt, to taste
THE PLAN.
- Cut and simmer the fries. Cut the russets into even fries about 1/4 inch thick. Rinse off loose starch. Bring the water, vinegar, and kosher salt to a gentle boil. Add the fries and simmer about 10 minutes, until just tender but still holding their shape. Drain carefully.
- Dry the fries completely. Spread them in one layer on a rack or towel-lined tray. Let steam off and cool for at least 20 minutes; chilling them uncovered for another 20–30 minutes is even better. Blot away any visible water before frying. Wet fries will make the hot oil splatter.
- Prepare the cod. Pat the cod very dry. Cut into similar-size portions so they finish together. Keep chilled until ready to coat.
- Mix once, then split for dredge and batter. Whisk all 185 g gluten-free baking blend with the baking powder, fine salt, onion powder, cayenne, turmeric, and optional mace until evenly combined. Move about 60 g of this seasoned dry mix to a shallow dredging dish. Add about two-thirds of the cold water to the dry mix left in the bowl and whisk into a thick, smooth slurry. Whisk in the remaining water. The finished batter should be loose enough to run off the fish in a thin coating. Reserve a few tablespoons of batter in a small squeeze bottle or cup if you want Fallow's extra crisp bits.
- Heat the fryer. Fill the deep fryer with corn oil according to its minimum and maximum marks. Set it to 350°F for both fish and fries. Dredge each dry cod portion in the reserved seasoned mix, shake off excess, then dip into the wet batter.
- Fry the cod. Lower a portion carefully into the oil, away from you. Fry in small batches without crowding, about 4–6 minutes for typical portions, turning if needed for even color. For Fallow's craggy finish, drizzle a little reserved batter over the fish just after it enters the oil. Lift the fish onto a wire rack. Check the thickest piece; it should reach 145°F and flake easily. Salt lightly while hot. If needed, hold on the rack in a 200°F oven while the fries finish.
- Fry the fries at 350°F. Fry the fully dried, parboiled potatoes in small batches. Start checking after 4 minutes and continue until golden and crisp, usually about 4–7 minutes depending on the fryer's temperature recovery and the potatoes' thickness. Drain on a rack and salt right away. Serve immediately with the cod and tartar sauce.
- Stir the prepared mayonnaise with Dijon mustard, white wine vinegar, and caper brine.
- Fold in the shallot, dill pickles, capers, tarragon, parsley, dill, and horseradish cream.
- Season with lemon juice and fine salt to taste. Refrigerate until serving.
