Fish and chips

Preparing the batter:

1. 1In a large bowl, mix the tapioca flour and wheat flour.
2. 2Make a well in the center and add the egg.
3. 3Pour in the beer little by little, whisking until you get a smooth, thick batter.
4. 4Refrigerate.

Preparing the tartar sauce:

1. 5Peel and finely chop the shallot.
2. 6Finely chop the capers and pickles.
3. 7In a bowl, mix the mayonnaise, capers, shallot, and chopped pickles.
4. 8Add the juice of the half lemon and mix well.
5. 9Taste the tartar sauce and adjust the amount of salt and pepper if needed.
6. 10Let the tartar sauce rest for at least an hour in the refrigerator so the flavors blend.

Frying the fish:

1. 11Heat the oil to 180°C.
2. 12Salt the fish fillets.
3. 13Coat the fish fillets in flour and tap off the excess.
4. 14Dip each piece of fish into the batter, making sure to coat it completely.
5. 15Hold the fish fillet at one end and let the excess batter drip off.
6. 16Once the batter stops dripping, gently place the fillet in the hot oil.
7. 17Fry the fillet for about 8 to 10 minutes, until golden and crispy.
8. 18Remove it with a slotted spoon and place it on paper towels to remove excess oil.
9. 19Serve immediately with fries and tartar sauce.