Fish and Chips - fish in beer batter with a spicy tartar sauce

Fish and chips are the most important English dish. So important that during the Second World War Winston Churchill adopted a decree according to which the supply of fish was not limited. The workers of the defense factories and the families of those at the front could always get a portion of fish and potatoes. Moreover, the identifying password among the British military was the word "fish", in response to which, the answer should be - "chips".

Ingredients

• cod 400 g
• light beer 150 ml
• potatoes 550 g
• flour 100 g
• eggs 2 pcs.
• Dijon mustard 15 g
• olive oil 60 ml
• lemon 0.5 pcs.

Directions

1. Preheat oven to 220 degrees. Cut the potatoes into large, long slices. Place in a bowl and stir in vegetable oil (2-4 large spoons). The oil is necessary so that the potatoes do not dry out and acquire a golden crust. Season with salt and pepper. Place the wedges loosely on a baking sheet. Bake at 220 degrees for 20-25 minutes.
2. Meanwhile, cover the eggs in a saucepan with water. Cook for 5 minutes. after boiling. Hard boiled. Then cool immediately with a stream of ice water.
3. Heat a frying pan with vegetable oil, add more oil than usual. Cut the fish into long pieces, randomly. Blot the water off with a paper towel. Season with salt and pepper. In a bowl, combine the flour and very cold beer quickly with a fork. Dip a piece of fish in the batter on all sides. Place the fish in hot oil. Fry over high heat for 2-3 minutes. on one side and on the other until golden brown. Do not overturn ahead of time. Otherwise, the batter will bounce off and remain in the pan. Transfer the fried fish to a paper towel to absorb the excess oil.
4. Peel the eggs, cut in half and let cool. In a blender bowl, combine the olive oil, mustard, and the juice of half a lemon to taste. Then add the yolks, beat. Chop and add whites, a pinch of salt. Whisk until creamy and smooth. If you don't have a blender, you can grate the eggs on a fine grater and use a spoon to carefully rub all the ingredients together. Serve the fish immediately, hot. With or without sauce, to taste.