Great Lakes Fish and Chips

• Gather all ingredients and equipment needed.
• Preheat oven to 400 degree Fahrenheit.

Potato Salad

• Rinse and pat dry potatoes, peel and dice then place in cold water.
• In a large pot add diced peeled potatoes and add cold water to cover. Turn on heat to high and bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes or until fork tender.
• Drain water, place potatoes in large bowl and let cool.
• In a separate large bowl add mayonnaise, rice wine vinegar, Dijon mustard, relish, dill, tarragon, green onions, salt and black pepper and whisk until fully mixed.
• Add dressing to potatoes and fold together until mixed.

Crispy Potato Wedges

• Rinse and pat dry potatoes, place on a wire rack on a baking tray and put in preheated oven at 400 degrees Fahrenheit for 40-45 minutes.
• Remove potatoes from oven and let cool in the refrigerator for about 1 hour or until firm and easy to slice.
• Slice potatoes lengthwise into thin wedges.
• In a large pot add oil for frying and heat to 350 degrees Fahrenheit. Carefully put potato wedges into hot oil and deep fry for 2-3 minutes or until light golden brown and crispy. Using a slotted spoon, tongs or skimmer scoop out wedges and season with salt.
• Note: Keep oil for deep frying potato-crusted beer battered fish

Potato-crusted beer-battered fish

• Cut fish into about 2 inch length strips
• In a bowl add flour, salt and pepper until thoroughly mixed.
• To make beer batter, in a bowl add flour, beer, starch and salt and whisk until mixed thoroughly.
• In a separate bowl add potato chip crumbles.
• Take fish strips and coat in seasoned flour shaking off the excess, then dip in beer batter, then transfer to bowl with potato chips and fully coat with the crumbs.
• Carefully place fish strips into the hot oil and deep fry for 4-5 minutes with an internal temperature of 145 degrees Fahrenheit and lightly golden brown and crisp. Using a slotted spoon, tongs or skimmer, scoop out deep-fried fish. Repeat until all fish are cooked.

Malt vinegar aioli

• In a bowl add light mayonnaise, malt vinegar powder, malt vinegar, salt and black pepper, whisk together until fully mixed.

To serve

• Serve on separate platters or serving dishes or plate individually. Serve with coleslaw on the side.