Fish-and-Chips

Ingredients

• 3 tablespoons double-acting baking powder 
• 1 tablespoon pepper black freshly ground plus more for seasoning
• 6 fillet cod sliced
• 3 large eggs lightly beaten
• 6 cups flour all-purpose
• 1 tablespoon kosher salt plus more for seasoning
• 1 cups rice flour 
• 6 large russet potatoes 
• 36 ounce soda water canned
• 12 servings vegetable oil for deep-frying

Equipment

• paper towels
• whisk
• mixing bowl
• pot
• slotted spoon

Directions

1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
2. In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to use caution when cooking with hot oil.)
3. Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.
4. Remove the chips with a large slotted spoon and set them aside on paper towels.
5. Increase heat until the oil reaches a temperature of 375°F. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs.
6. Pour in the soda water and whisk until the batter is smooth.
7. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
8. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes.
9. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper.
10. Serve with the Aioli and Mignonette Dipping Sauce.