Traditional Fish and Chips - Andrew Zimmern

Ingredients

• 2/3 cup mayonnaise
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon minced parsley
• 1 tablespoon minced capers
• 1 tablespoon minced sweet pickle
• 2 teaspoons minced tarragon
• 3 pounds Idaho russet potatoes, peeled
• 2 quarts vegetable oil
• 2 pounds of cod, rockfish, dogfish, hake or haddock, cut into 8 filets weighing 3 to 4 ounces each
• 2 cups flour
• 1 teaspoon baking soda
• 12 ounces brown ale
• 1 tablespoon malt vinegar
• Salt and pepper
• Lemon slices and malt vinegar for serving