Instructions

1. Whisk together flour, baking powder, and salt.
2. Add egg and beer.
3. Pat the fish dry and coat the pieces in a little flour to help the batter stick.
4. Heat oil to about 170 - 180°C in a pot.
5. Dip the fish pieces in the batter and fry them for 4 - 6 minutes until golden and crispy. Place them on paper towels and sprinkle lightly with salt.
6. Fries
7. Preheat the oven to 220°C fan.
8. Cut the potatoes into sticks and rinse them in cold water to remove starch. Dry them well.
9. Toss with oil, salt, and chopped rosemary.
10. Spread them out in a single layer on a baking sheet lined with parchment paper.
11. Bake for 25–30 minutes, turning halfway, until golden and crispy.
12. Tartar Sauce
13. Mix mayonnaise with sour cream, Dijon mustard, and lemon juice.
14. Finely chop capers, cornichons, and dill.
15. Combine everything and season with salt and pepper.