Beer-Battered Lingcod Fish and Chips

Lingcod is the Pacific Northwest's answer to British cod — a firm, white, mildly sweet fish caught from Puget Sound to the California coast — and it takes a beer batter beautifully. A cold Pacific Northwest pale ale or pilsner creates a tempura-light, crackling crust while keeping the interior tender and flaky. Served with hand-cut fries and homemade tartar sauce, this is the Northwest's definitive fish and chips.

Serves: 4

Ingredients

For the batter:

• 180g (1 1/2 cups) all-purpose flour, divided
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 355ml (12 oz) ice-cold Pacific Northwest pale ale or pilsner

For the fish:

• 800g (1.75 lb) lingcod fillets, skin removed, cut into 8cm (3 inch) portions
• Salt and black pepper
• Neutral oil (canola or rice bran), for deep-frying

For the chips:

• 1kg (2.2 lb) russet potatoes, peeled and cut into 1cm thick strips
• Salt to taste

Quick tartar sauce:

• 120ml (1/2 cup) mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp capers, finely chopped
• 1 tsp fresh lemon juice
• 1 tbsp fresh dill, chopped

Instructions

1. Make tartar sauce: Stir together all tartar sauce ingredients. Refrigerate until needed.
2. Soak and par-fry chips: Soak potato strips in cold water 30 minutes. Drain and pat very dry. Heat oil to 150°C (300°F) in a large heavy pot or deep fryer. Fry potatoes in batches for 5-6 minutes until just cooked through but not browned. Drain on a wire rack. (This can be done up to 2 hours ahead.)
3. Make batter: Whisk 120g (1 cup) flour with baking powder, salt, and garlic powder in a bowl. Add cold beer all at once and whisk until just combined — a few lumps are fine. Do not overmix. Keep the batter cold.
4. Fry chips to finish: Raise oil temperature to 190°C (375°F). Fry par-cooked chips in batches until golden brown and crispy, 2-3 minutes. Drain and season with salt immediately. Keep warm in a 120°C (250°F) oven while you fry the fish.
5. Fry fish: Season lingcod portions with salt and pepper. Dredge in remaining 60g (1/2 cup) plain flour, shaking off excess. Dip into beer batter, letting excess drip off. Carefully lower into 190°C (375°F) oil and fry 4-5 minutes, turning once, until deep golden and cooked through. Drain on a rack.
6. Serve fish immediately with chips, tartar sauce, and malt vinegar.

Cook's Notes: Lingcod must be fresh — frozen fish releases too much water and blows out the batter. A thermometer is essential: oil that is too cool makes greasy, soggy fish. Ice-cold beer creates a lighter, more delicate batter due to CO2 bubbles expanding during frying.