Ginger Citrus Fish & Chips

Ginger Citrus Fish & Chips created in collaboration with celebrity chef Curtis Stone.

Miso Tartar Sauce:
1 cup mayonnaise
1/2 cup minced spring onion
1/3 cup white miso paste
2 tbs fresh lemon juice
1 tbs Sriracha
1 tsp grated peeled fresh ginger
1/2 tsp toasted sesame oil

Batter:
12 oz Waterloo Ginger Citrus Twist Sparkling Water, at room temperature
1 tsp active dry yeast
1/4 tsp sugar
About 1 1/4 cups all-purpose flour, plus more for dredging

Fish and Chips:
3 large baking potatoes, such as russets (about 1 lb each)
Canola oil, for deep-frying
Four 6-oz skinless cod fillets
Lemon wedges, for serving

To make miso tartar sauce:
1. In small bowl, stir all ingredients together. Season with salt and pepper. Cover and chill for at least 1 hour.

To prepare batter:
2. In large bowl, whisk Waterloo Ginger Citrus Twist Sparkling Water, yeast, and sugar to combine. Let stand in warm place for about 10 minutes, or until yeast dissolves. Using chopsticks, gradually mix enough flour into yeast mixture to form thick but fluid batter (when you dip your finger in the batter, the bubbles in the batter should fall slowly off your finger). Cover with moistened kitchen towel and let stand in warm place for 45 minutes.

Meanwhile, to prepare chips:
3. Line large, rimmed baking sheet with paper towels. Bring large pot of water to a boil over high heat. Peel potatoes and cut them lengthwise into 5-inch-long by 1/2-inch-thick sticks. Add potatoes to boiling water. Once water returns to a boil, cook for 2 minutes; drain potatoes well. Spread them in single layer on baking sheet and let cool.

To fry fish and chips:
4. Heat large wide Dutch oven over medium-high heat. Add enough oil to come halfway up sides of pot and heat to 375°F on deep-frying thermometer. Place large cooling rack on large rimmed baking sheet.
5. Season cod with salt and pepper. Spread about 1/2 cup flour in shallow dish. Roll 1 cod fillet in flour and shake off excess. Dip in batter, let excess drip back into bowl, and gently add cod to hot oil. Add one-fourth potatoes to oil. Fry cod and potatoes, adjusting heat to keep oil at about 350°F, for about 6 minutes, or until golden brown. Using wire skimmer, transfer cod and potatoes to rack to drain. Immediately sprinkle fish and chips with salt.
6. Serve hot with tartar sauce and lemon. Repeat to cook remaining fish and chips, returning oil to 375°F before frying each batch.

Serves: 4
Prep Time: 15 minutes, plus 1 hour standing time
Cook Time: 25 minutes
Make Ahead: Sauce can be made up to 3 days ahead. Potatoes can be parcooked up to 2 hours ahead, covered with plastic wrap, and set aside at room temperature.