Episode Details

Crush your fish and chips game with this restaurant-worthy lingcod recipe from British Columbia—firm, meaty, and perfectly crispy thanks to a secret batter hack using ice-cold beer and cornstarch dredge. Pair it with a zesty lemon caper tartar sauce made with Kewpie mayo, creme fraiche, and fresh dill, chilled to let flavors meld. Fry at 375°F in batches for golden perfection, drain on a rack to stay crisp, and serve hot with that cool, tangy sauce for a flavor explosion you’ll crave again and again.

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