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Replace the tartar sauce with spicy mayo and get the hottest thing in fish and chips.
4 medium russet potatoes
3 tablespoons safflower oil
Sea salt (for chips)
Freshly ground black pepper (for chips)
Safflower oil, for deep-frying
Sea salt (for fish)
Freshly ground black pepper (for fish)
2 cups flour
1 tablespoon baking powder
1 bottle (341 mL) cold beer
Flour, for dredging
680 g white fish fillets (cod or tilapia), cut into strips
Wafu® Spicy Mayonaizu® Japanese mayo
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