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1
For the saffron tartar sauce: Bring the vinegar to a simmer in a small saucepan, add the saffron, remove from the heat and let steep for 5 minutes.
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2
Transfer to a small bowl and refrigerate until cool, about 10 minutes.
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3
Put the mayonnaise in a medium bowl and whisk in the onion, mustard, capers, cornichons, lemon zest, lemon juice and the cooled saffron vinegar mixture.
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4
Stir until combined and season with salt and pepper.
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5
Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
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6
Stir in the parsley just before serving.
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7
For the sherry vinegar tartar sauce and chips: Whisk together the vinegar and mustard in a small bowl and season with salt and pepper.
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8
Slowly whisk in the olive oil until emulsified and stir in the tarragon.
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9
Let sit at room temperature for at least 15 minutes and up to 60 minutes before serving to allow the flavors to meld.
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10
Set a baking rack over a baking sheet and set aside.
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11
Heat the vegetable oil in a deep fryer or medium Dutch oven over medium heat until it registers 325 degrees F.
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12
Fry the potatoes, in batches, until pale golden blonde and slightly soft, about 5 minutes.
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13
Remove with a slotted spoon to the prepared baking sheet.
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14
Repeat with the remaining potatoes.
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15
Increase the heat of the oil to 365 degrees F.
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16
Fry the potatoes again, in batches, until golden brown and crispy, about 2 minutes.
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17
Drain on a plate lined with paper towels, and season immediately with more salt and the smoked paprika.
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18
Reserve the oil for frying the fish.
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19
For the fried parsley leaves: If desired for serving, fry the parsley leaves in the oil until crisp, about 30 seconds.
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20
Drain on a plate lined with a paper towel, season with salt and set aside for serving.
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21
For the fried fish: Add more oil to the the deep fryer or Dutch oven if necessary and heat to 365 degrees F. Set a baking rack over a baking sheet and set aside.
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22
Whisk together the beer, rice flour, breadcrumbs and salt and pepper until smooth, adding more beer if needed.
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23
The batter should be just thick enough to coat the back of a spoon.
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24
Whisk together the flour, cayenne and some salt and pepper on a plate.
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25
Season the halibut on both sides with salt and pepper, dredge in the seasoned flour and tap off the excess.
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26
Dip the fish in the batter and let the excess run off.
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27
Fry the fish in batches, until golden brown on both sides and cooked through, about 5 minutes.
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28
Transfer to the prepared baking sheet and season with salt.
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29
Serve with the saffron tartar sauce, sherry vinegar and tartar sauce and chips.
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30
Garnish with the fried parsley, if desired.
