Fish and Chips with Fresh Tartar Sauce

This recipe creates a light, crispy beer-battered cod paired with a fresh, herb-forward sauce for balance and brightness. The cod is first lightly seasoned and dredged in flour to help the batter adhere, then coated in a delicate mixture of all-purpose flour, rice flour, baking powder, IPA beer, and soda water. This combination creates a crisp, airy crust that fries up golden and crunchy while keeping the fish tender and flaky inside. The beer and carbonation help build a light texture, while the rice flour adds extra crispness. To finish, the dish is paired with a bright, tangy herb sauce made from mayonnaise, shallots, capers, cornichons, parsley, dill, and lemon juice. The sauce cuts through the richness of the fried cod with acidity, freshness, and a subtle briny bite, tying everything together into a balanced and flavorful dish.