Easy Newspaper Fish and Chips

1) Set up your stations

1. Place a wire rack over a sheet pan. This is your landing zone for everything coming out of the oil.
2. Set your oven to 200°F. This is just for holding the finished fish warm and crisp between batches.
3. Line up parchment and kraft paper for wraps. You will warm them briefly right before serving.

2) Make tartar sauce

1. Mix mayo, relish, capers (if using), onion, herbs, Dijon, and lemon juice. Season with salt and pepper.
2. Refrigerate while you fry. It gets better as it sits.

3) Prep and blanch the chips

1. Rinse cut potatoes in cold water until the water runs mostly clear. Drain.
2. Bring a pot of salted water to a simmer. Add potatoes and cook 4 to 5 minutes until just tender on the outside but not falling apart.
3. Drain well, then spread on a towel or sheet pan to steam-dry until they look dry on the surface, at least 5 to 10 minutes. (If you have time, a quick chill in the fridge or freezer helps them crisp even more.)

4) First fry for the chips

1. Heat oil in a Dutch oven to 325°F. Safety note: fill the pot no more than halfway with oil, and keep a few inches of space at the top to prevent boil-overs.
2. Fry potatoes in batches for 4 to 6 minutes, stirring gently, until pale and floppy but cooked through.
3. Transfer to the wire rack and let them sit at room temperature while you fry the fish. Do not put these in the warm oven, they need a little cool-down before the second fry.
4. Raise oil temp to 350°F for fish and for the final chip crisping later.

5) Make the fish batter

1. In a bowl, whisk 3/4 cup flour, cornstarch, baking powder, salt, pepper, and Old Bay (if using).
2. Whisk in cold beer until you have a batter like thick pancake batter. If it is too thick, add a splash more beer. If it is too thin, sprinkle in a spoonful of flour.
3. Put the bowl in the fridge while you prep the fish. Cold batter, hot oil, that is the magic combo.

6) Dredge and fry the fish

1. Pat fish very dry with paper towels.
2. Put remaining 1/4 cup flour on a plate and lightly dust each piece of fish.
3. Working one piece at a time, dip into batter and let excess drip off.
4. Fry at 350°F for 4 to 7 minutes (depending on thickness), until deeply golden and the fish flakes easily. Target 145°F inside if you use a thermometer.
5. Drain on the wire rack and keep warm in the 200°F oven while you finish batches. Sprinkle with salt.

7) Final fry for the chips

1. Make sure oil is back at 350°F.
2. Fry the first-fried potatoes again for 2 to 4 minutes until crisp and golden.
3. Drain on the rack and season immediately with salt.

8) Warm the wraps and serve

1. Right before eating, warm parchment and kraft paper sheets in the oven for 30 to 60 seconds so they are cozy and pliable. Keep paper away from the heating elements, and do not walk away from the oven while paper is inside.
2. Layer parchment (touching the food) with kraft paper outside. Fold into a cone or pouch.
3. Pile in chips and fish, add lemon wedges, and serve with tartar sauce and malt vinegar on the side. Wraps are for that classic vibe and heat retention, but for maximum crunch, wrap and eat right away.