Fish and Chips with Malt Vinegar Mayonnaise

Name: Fish and Chips with Malt Vinegar Mayonnaise
Yield: 4 servings
Ingredients: 1 1 large egg yolk; 1 2 tablespoons malt vinegar, divided; 1 1 cup vegetable oil; 1 Kosher salt, freshly ground pepper; 1 Vegetable oil (for frying; about 4 cups); 1 2 cups all-purpose flour; 1 2 teaspoons baking powder; 1 1 teaspoon baking soda; 1 1 teaspoon kosher salt plus more; 1 1/2 teaspoon freshly ground black pepper plus more; 1 12 ounces (or more) chilled light lager; 1 1 cup chilled club soda; 1 1 tablespoon malt vinegar; 1 1 cup corn flour or all-purpose flour; 1 1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips; 1 French fries (for serving); 1 Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill; 1 Lemon wedges (for serving); 1 Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.; 1 A deep-fry thermometer

From the kitchen of Carly

Crispy beer-battered fish meets golden chips and tangy malt vinegar mayo. The mayo is silky, sharp, and made from scratch. Fry everything until golden and crackling. This is the British chippy experience at home, done right.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large egg yolk
12 tablespoons malt vinegar, divided
11 cup vegetable oil
1Kosher salt, freshly ground pepper
1Vegetable oil (for frying; about 4 cups)
12 cups all-purpose flour
12 teaspoons baking powder
11 teaspoon baking soda
11 teaspoon kosher salt plus more
11/2 teaspoon freshly ground black pepper plus more
112 ounces (or more) chilled light lager
11 cup chilled club soda
11 tablespoon malt vinegar
11 cup corn flour or all-purpose flour
11 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips
1French fries (for serving)
1Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
1Lemon wedges (for serving)
1Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.
1A deep-fry thermometer

Instructions

Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.