FILET-O-FISH’N CHIPWICH

Ingredients

TARTAR SAUCE:
• 5 tbsp (75 grams) Hellmann's mayonnaise
• 1 1/2 tbsp finely diced pickle, or cornichons
• 1/2 medium-size shallot, finely minced
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
MASHED PEAS:
• 1 cup (140 grams) frozen peas
• 1 1/2 tbsp (22 grams) unsalted butter, room-temperature or soften
• 1 tbsp finely chopped freshly mint
• 1 tbsp finely chopped scallion
• 1 tsp lemon juice
• Salt'n pepper to taste
BEER BATTER FISH FILLET:
• 1 fillet of firm-fleshed white fish such as cod, haddock or basa, about 8" long, 4" wide and 3/4" thick (20 cm x 10 cm x 2 cm thick)
• 1/2 cup all-purpose flour for drenching
• 3/4 cup (105 grams) all-purpose flour
• 1/4 cup (26 grams) cornstarch or potato starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground white pepper, plus more to season
• 1/2 tsp ground black pepper
• 1 cup (228 grams) pale beer, very very cold
• Canola oil for frying
• Ground cayenne pepper to season, optional
TO ASSEMBLE:
• 1 rectangular ciabatta bread
• 2~3 slices of American cheese
• Salt and vinegar potato chips

Instructions

1. TO MAKE THE TARTAR SAUCE: Evenly mix all the ingredients under "TARTAR SAUCE" together. Set aside.
2. TO MAKE THE MASHED PEAS: Bring a small pot of water with a big pinch of salt to boil. Cook the frozen peas for a couple min until tender, then drain and submerge in cold water to stop cooking. Drain again, then transfer to a food-processor along with soften butter, fresh mint, scallion, lemon juice and salt'n pepper. Run until smoothly pureed and season with salt'n pepper. Set aside.
3. TO MAKE THE BEER BATTER FISH FILLET: Add enough canola oil into a deep but narrow frying-pot until it reaches at least 3" deep, but with another 3" of room on top (there needs to be enough depth so the batter has room to puff, as well as enough room on top so the oil doesn't spill)(the narrower the pot, the less oil you'll need). Set over medium-high heat until the oil reaches 340F/170C, or when it bubbles up immediately around an inserted wooden chopstick.
4. Meanwhile, cut the fish fillet length wise into 2 long strips, then cut cross the middle into 2 short strips. Season lightly with salt'n pepper (the batter's already salty so over-do it), then set aside. Prepare 1/2 cup of flour for drenching in a shallow dish, then set aside. With a fork, stir together 3/4 cup all-purpose flour, cornstarch, baking soda, salt, ground white and black pepper until even. Pour in the very cold beer (if you measured the beer by volume, make sure it's 1 full cup without foam), then stir until it just comes into a batter. Don't overwork it and don't worry about little lumps of flour. The batter needs to be cold, so it's best to mix it right before frying.
5. Drench the fish in the flour until thoroughly covered, lightly dust off the excess, then drench in the batter, flipping it over a few more times until thoroughly coated. Move the bowl near the frying-pot, then gently lower the battered fish into the oil. Do not crowd the pot. Flipping the fish once or twice, and fry until deep-golden browned on both side (the color should be almost like caramel). Drain well, then place over a baking-rack, and repeat with the rest. Generously dust the fried fish with ground white pepper, and cayenne if you want it spicy.
6. TO ASSEMBLE: Slice the ciabatta across and toast under broiler until edges are crispy. In this exact order (to maximize the crispiness of fried fish), smear a good layer of mashed peas on the bottom, then a layer of salt'n vinegar potato chips, then the battered fish fillets, then the American cheese, then smear the tartar sauce on the other piece of ciabatta and place over the top. Cut across and serve immediately with extra mashed peas and a wedge of lemon.

Notes