You’ll Need:

1 1/2 pounds sole fillet, skinned
Lemon juice
Salt and white pepper
1/4 cup flour
Oil for frying

Batter
1 1/2 teaspoons active dry yeast
1/2 cup warm water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 egg white
Kosher salt
1 pinch granulated sugar
4 large russet potatoes

Directions : Fish: Wash fish filets in lemon and water.

Season with salt and pepper. Chill while you prepare the batter.

Batter: Sprinkle yeast over warm water. Let stand until dissolved.

Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.

Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy.

Dry fish with paper towels and cut each fillet diagonally in 2 pieces.

Slice the potatoes with the skin on. Place in a large bowl with cold water.

Heat the oven to warm.

Stir together remaining flour, pepper and salt in a plate. Heat the oil.

Whip egg white until it forms soft peaks and fold it into the batter.

Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour.

Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.

Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.

Fry 1 or 2 pieces at a time, transferring to paper towels as you go.

Keep warm in the oven until all fish is done, or until you finish frying the potatoes.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt and serve with fish, lemons and tartar sauce immediately