$4 Fish and Chips | But Cheaper

Cut your potatoes (4) in half, then into thirds or quarters, depending on the size. Fill a large-heavy-bottomed pot halfway with vegetable oil (2 quarts). Heat to 360°F.

Fry your potatoes in 2 or 3 batches until crispy and golden brown. Remove from the oil using a spider, place on a baking sheet with a wire rack, and season with salt (2 Tbsp) while hot.

Season fish (2 lb) with salt (2 tsp) on all sides, and let it sit at room temperature for 8 minutes.

Dredge.- In a medium-size bowl, add flour (1 cup), baking powder (1 tsp), salt (2 tsp), and whisk until combined; slowly whisk in beer (1 ¼ cups) until homogenous.

Pat dry your fish (2 lb) with a paper towel to remove the excess water. In a bowl, place flour (1 cup) for dredging; then toss a couple of fish pieces to coat, shake off the excess, put them in the batter, and then fry your fish for 3-4 minutes or until golden brown and fully cooked.

Drain on a wire rack, season with salt (2 tsp) while hot, and repeat with the rest of your fish (2 lb). Serve with your serrano tartar sauce, ketchup, and your potatoes.

In a blender, place serrano peppers (2), lemon juice (1 small), garlic (3 cloves), and water (1 Tbsp); blend until smooth. Add a few drops of oil and blend once again.

To a medium-sized bowl, add mayo (1 cup), shallots (1), pickles (1), mustard (1 tsp), and your serrano puree; stir together and season with salt.