Combine peeled garlic cloves in a small saucepan with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain the garlic and let it cool. In a bowl, mix cooled garlic, sour cream, apple cider vinegar, and salt. Refrigerate until needed.

Make Sauce Gribiche

In a bowl, combine mayonnaise, Dijon mustard, chopped capers, chopped cornichons, chopped parsley, chopped hard-boiled eggs, and lemon juice. Mix well and set aside.

Prepare the Chips

Peel and cut russet potatoes into thick sticks. Rinse in cold water and pat dry. Heat vegetable oil in a deep pan to 350°F (175°C). Fry the potato sticks in batches until golden brown and crispy. Drain on paper towels and season with salt.

Battered Cod

Prepare the Batter

In a bowl, mix all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold beer (or sparkling water) until smooth.

Fry the Cod

Dip each cod fillet into the batter and carefully place them in the hot oil. Fry in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.