Fish Chips with Fried Pickles
Ingredients
- ¾ Cup mayonnaise
- 3 Tablespoons chopped fresh tarragon
- 1 Tablespoon malt vinegar or apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- 1 Tablespoon all-purpose flour, plus more for dredging
- 1½ Teaspoon Old Bay seasoning
- 1 (12-ounce) bottle lager-style beer
- Peanut oil, for frying
- 3 russet potatoes (8–10 ounces each), scrubbed
- 1½ Pound halibut fillets
- 1-2 large dill pickles, cut into ¼-inch-thick rounds
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