Easy Crispy Fried Fish and Chips Recipe | Chef Joshua Weissman

Ingredients

• 2 serranos, charred and peeled
• Juice and zest of 1 small lemon, plus zest only of 1 lemon, divided
• 3 cloves garlic, peeled
• 1 Tbsp (15g) of water
• Vegetable oil to emulsify
• 1 cup (230g) mayonnaise
• 1 shallot, finely diced
• 1 dill pickle, finely chopped, optional
• 1 tsp (14g) mustard
• 4 russet potatoes
• 2 quarts (1.9L) of vegetable oil, for frying
• 2 Tbsp (36g) kosher salt to taste
• 1.5 tsp (under 1g) fresh ground black pepper
• 2 lbs (907g) cod, 2 - 3” pieces
• 1 tsp (5g) kosher salt, plus 1 tsp (5g), divided
• 1 cup (150g) AP flour, plus more in a separate bowl for dredging
• 1 tsp (under 1g) baking powder
• 1 tsp (3g) garlic powder
• 1.25 cups (240ml) Cold Beer
• Ketchup for Serving