- 3/4 cup mayonnaise
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon malt vinegar or cider vinegar
- 1 cup self-rising flour
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/4 cups lager beer
- Vegetable oil (for frying)
- 1 1/2 pounds halibut fillets, cut crosswise into 1/2- to 3/4-inch-thick slices
- 3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds
- Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
- Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
- Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.