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Ingredients
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Fish and Batter
Fries
Tartar Sauce
Frying Oil and Finishes
Method
Tartar Sauce
In a small bowl combine mayonnaise, chopped dill pickles, capers (if using), lemon juice, chopped parsley and Dijon mustard. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust acidity or seasoning. Chill in refrigerator while you prepare the rest.
Fries
Par-cook and fry
Drain and pat the fries very dry with kitchen towels. Pour 1 cup vegetable oil into a heavy skillet or pot and heat over medium-high until oil reaches 325°F (162°C). Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove to a paper towel-lined tray. Increase oil heat to 375°F (190°C) and return fries in batches to fry until golden and crisp, about 2–3 minutes. Drain on paper towels and season immediately with 1 tsp salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F/95°C) while frying fish.
Fish and Batter
Prep fish
Pat the scrod fillets dry with paper towels and cut into serving pieces (about 4–6 ounces each). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Make batter
In a medium bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. If using an egg, beat it and whisk into the dry mix. Slowly whisk in about 1/2 cup cold beer or sparkling water until the batter is smooth and thick enough to coat the back of a spoon (adjust with another tablespoon of liquid if too thick). Keep batter cold — place bowl over an ice bath if needed.
Dredge and fry
Place the 3/4 cup flour (for dredging) on a shallow plate. Heat 2 cups vegetable oil in a heavy skillet or deep-fryer to 350°F (175°C). Working in batches, lightly dredge each seasoned fillet in flour, shaking off excess, then dip into the batter to fully coat, letting excess drip off. Carefully lower the battered fish into the hot oil and fry until golden brown and cooked through, about 4–6 minutes depending on thickness (internal temperature ~145°F/63°C). Do not overcrowd the pan. Transfer to a rack or paper towels to drain. Keep warm in the oven alongside fries if needed.