1/2 cup (119.5 g) mayonnaise
2 tablespoons dill relish
1 tablespoon white wine vinegar
1 tablespoon capers
1 teaspoon whole-grain mustard
pinch kosher salt
pinch black pepper
Fish and Chips:
4 large potatoes, cut into even strips
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon (kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 cup (366 g) milk
1 egg
4 cup (872 g) vegetable oil, for frying
1 1/2 pounds cod fillets
Tartar Sauce: Mix all ingredients in a small bowl and refrigerate until ready to serve. Fish and Chips: In a medium-size bowl, mix together flour, baking powder, salt, cayenne pepper, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let stand for 20 minutes. Preheat the oil in a large pot to 365 °F. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 365 °F. Drain well on paper towels. Add the cooked potatoes back into the hot oil for 1 to 2 minutes for added crispness.