R.S.V.P./ readers’ Dear Bon Appétit, ‘My husband loves the fish and chips ‘at PUB & KITCHEN, a great restaurant near ‘our house. He's a wanderful home cook, 50 it would be fun to give him the recipe for his birthday. BELINDA SCHAEFFER, Piao FISH AND CHIPS WITH DIJON MAYONNAISE 4 SERVINGS % cup mayonnaise 4 teaspoons Dijon mustard 2 pounds unpesled russet potatoes, scrubbed, cut into %sx¥sinch strips Vegetable oll for frying) 2 cups lager boor 1 teaspoon active dry yeast 1% cups all purpose flour plus additional for dredging 1 teaspoon coarse kosher salt Ys teaspoon freshly ground black pepper 1% pounds mahi-mahi or halibut filets, cut into 8 pieces Malt vinegar favorite restaurant recipes Whisk mayonnaise and mustard in small bow to blend. Season to taste with salt and pepper. Cover and chill. D0 AHEAD Can be made 1 day ahead. Keop chilled. Place potatoes in large bow! of cold water. Soak 30 minutes; drain, Return potatoes to bowl; add enough cold water to cover and soak 30 minutes longer. Drain ‘Spread out on kitchen towels and pat dry. ‘Meanwhile, pour enough oil into heavy large pot to measure depth of § inches. ‘Attach instant-ead thermometer to side of pot. Heat over medium heat to 280°F. ‘Working in 2 batches, cook potatoes ‘until tender but not browned, about 4 minutes, Using slotted spoon, transfer to aper-towel-lined baking sheet. Reserve oil in pot. Do AHEAD Can be made 2 hours, ahead, Let stand at room temperature. Heat beer in small saucepan to 110°. ‘Transfer to bowl. Sprinkle yeast over; let stand 10 minutes to dissolve, Whisk in Nour, 1 teaspoon coarse salt, and ¥s teaspoon popper. Cover; et rest in warm draft-tree area 1 hour (batter will become thick) Reheat oil in pot over medium-high heat to 37°F. Sprinkle fish with salt and pepper, then dredge in flour, shaking off excess. ‘Working in 2 batches, dip fish in batter. Carefully place fish in oll fry until cooked. through, 4 to § minutes per batch. Using slotted spoon, transfer to paper towels. ‘Maintain oil temperature at 375°. Working in 2 batches, return potatoes to hot oil and fry until golden brown, stirring ‘occasionally, about 4 minutes per batch, ‘Transfer to paper towels, Sprinkle with salt. Divide fish and fries among plates, Serve with Dijon mayonnaise and malt vinegar alongside,